This authentic Italian marinara sauce is rich, silky, and full of classic flavor. Made with San Marzano tomatoes, onions, garlic, and olive oil — it’s a simple, slow-simmered sauce that tastes like Italy in every bite.
Notes from Jill:
When Paul and I first started cooking together, he taught me how his family made sauce growing up — now that is a family secret I'll never share. But it included essentials like high-quality tomatoes, good olive oil, and time. I remember the first time we made it, our kitchen filled with the most amazing aroma, and I finally understood why Italians take such pride in their sauces.
We’ve made it dozens of times since, and every single batch reminds me of him. It’s one of those recipes that connects us to something deeper — his heritage, our love for slow, home-cooked meals, and the beauty of keeping things simple. I created this recipe for my community and it is inspired by him! If you’ve ever thought homemade marinara was complicated, this recipe will change your mind. It’s easy, affordable, and unbelievably flavorful.
Equipment
- 1 large pot
- Wooden spoon
- Tongs
- Immersion blender or potato masher
Ingredients
- ¼ cup extra-virgin olive oil
- 2 (28-ounce) cans San Marzano peeled tomatoes (look for D.O.P. certified for the most authentic flavor)
- 2 small yellow or white onions, peeled and halved
- 3 whole cloves garlic, peeled and lightly crushed
- Salt, to taste
- 1 tablespoon dried italian seasonings (optional)
Instructions
Start the Base:
Pour the olive oil into a large pot and warm over medium-low heat. Add the halved onions and crushed garlic cloves. Add the two cans of San Marzano tomatoes (including their juices) into the pot. Stir gently to coat everything in the olive oil. If adding dried italian seasonings, add these now.
Simmer Slowly:
Bring to a gentle bubble, then reduce the heat to low. Cover and let simmer for at least 1 hour, stirring occasionally. The longer it cooks, the deeper the flavor becomes.
Remove and Blend:
Use tongs to remove the onion halves and garlic cloves. For a smooth sauce, use an immersion blender directly in the pot. For a chunkier sauce, use a potato masher to break down the tomatoes.
Season and Rest:
Taste and add salt as desired. For the best flavor, refrigerate the sauce overnight before serving — the flavors will deepen beautifully. Serve warm over your favorite pasta, or use as a base for lasagna, pizza, or baked dishes.
Frequently Asked Questions
Yes! Crushed tomatoes work great for a smoother texture, but whole peeled San Marzano tomatoes yield the richest flavor when simmered and blended. You can also use fresh tomatoes if they're in season and you can find high quality ones!
Store it in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. It reheats beautifully on the stove.
Absolutely. For a herby version, stir in fresh basil or oregano at the end of cooking. For a little heat, add a pinch of red pepper flakes with the garlic.
Yes we do! Click here for our Authentic Italian Homemade Pesto!
Authentic Italian Marinara Sauce
Equipment
- 1 large pot
- wooden spoon
- immersion blender or potato masher
Ingredients
Marinara Sauce Ingredients
- ¼ cup extra virgin olive oil
- 2 28 ounce cans San Marzano peeled tomatoes
- salt
- 2 yellow or white onions
- 3 cloves of garlic
- 1 tablespoon dried italian seasonings optional
Instructions
How To Make Authentic Italian Marinara
- Begin by adding your olive oil to a pot. Peel and half two onions and place them into the oil. Peel and crush three cloves of garlic so that they are still whole but the juices are able to escape. Add your two cans of peeled whole tomatoes. If adding dried italian seasonings, add these now.
- Bring the entire pot to medium low heat, covered. After about 20 minutes, it should begin to bubble. Reduce the temperature to low, cover, and allow this all to continue to cook for at least an hour.
- Once it is done cooking, use tongs to carefully remove the onions and garlic and discard. Use an immersion blender to carefully blend the tomatoes or if you don't have an immersion blender, you can use a potato masher for a more chunky texture.
- Taste your sauce and add salt if desired. We like to store our sauce in the fridge overnight before serving to allow the flavors to meld and develop. Enjoy with fresh pasta!
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