Classic Marinara Sauce

Danny is a writer living in Los Angeles, California. His work has appeared in the LA Times, LA Magazine, Eater, and The Takeout. Currently, he is a staff writer for the taste test website Sporked. Danny is also a former line cook, having cooked in restaurants since the age of 16. A Pennsylvania native with Italian and Greek heritage, Danny grew up in a small town with plenty of Middle-Eastern influence. So, he loves fresh pasta, pepperoni rolls, Pittsburgh salads, kibbeh, lamb, and dolmas. Mangiamo!

published Aug 24, 2024

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Credit: Photo: Alex Lepe; Food Styling: Ben Weiner

Learn the secrets to making the most delicious marinara sauce ever from two Italian chefs.

Makes5 3/4cupsPrep10 minutesCook35 minutes to 40 minutes

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Few recipes are as contentious as marinara sauce — the ingredients and techniques often vary wildly. Some people add sugar, while others prefer tomato paste. Bay leaves, oregano, and basil are all acceptable herbs. Meanwhile, onions and butter are crucial to Marcella Hazan’s iconic recipe. There’s no widely agreed-upon list of ingredients for marinara, though, and after doing some research, it’s obvious that some are more important than others.

I spoke with two Italian-born chefs — Francesco Lucatorto of Ceci’s Gastronomia in Los Angeles, and Marco Dalla Fontana of Adelina in Detroit — and both keep their marinara simple with only whole peeled tomatoes, olive oil, garlic, and some herbs. Marco says that high-quality canned tomatoes are key, and cooking the sauce for too long robs it of its intended brightness. Francesco agrees, and reveals that sugar shouldn’t ever be necessary. “It all comes down to the quality of the tomatoes,” says Francesco, “I tend not to use any sugar. Longer cooking times will help with the acidity.”

This marinara recipe is the culmination of years spent working as a professional writer and cook. Through interviews, advice, and home tinkering, I’ve combined a few different techniques to form this fail-safe master sauce. It’s a marinara that’s been guided by many different experiences, and many different pairs of hands over the years.

Why You’ll Love It

It has a rich tomato flavor. Using whole peeled tomatoes and tomato paste results in a sauce that is well-balanced with a deep and sweet tomato flavor.
There are just four ingredients. Garlic, whole peeled tomatoes, tomato paste, and basil (along with olive oil and salt) make this marinara sauce simply the best.

Credit: Photo: Alex Lepe; Food Styling: Ben Weiner

Key Ingredients in Marinara Sauce

Whole peeled tomatoes: Spring for the good stuff. San Marzano is great; I use Cento.
Tomato paste: Don’t get the canned stuff. Buy tomato paste in a tube — it’s preserved with salt instead of citric acid, and carries a better flavor (I use Cento here too). Tomato paste prevents the sauce from being too acidic. Its sweet, caramelized taste enhances the sauce’s deep flavor. Although Francesco doesn’t use tomato paste in his marinara for Ceci’s, he does love the texture and color it brings to the sauce, “You get that darker, red tone that I love.”
Olive oil: If you can, use a smooth olive oil from a single source. California brand is my go-to. In addition, I have found that a heavy dose of good olive oil goes a long way. Olive oil adds a singular richness to marinara that’s usually missing. It’s the magic ingredient that turns a good red sauce into a great one. Use more of it than you think you should — it turns the sauce into an opulent concoction you’ll find yourself savoring.
Basil: One sprig goes a long way. It’ll add sweetness.

And remember to taste as you go. You’ll be able to track the sauce’s declining bitterness. The final flavor should be rich and deep.

Credit: Photo: Alex Lepe; Food Styling: Ben Weiner

How to Make Marinara Sauce

Prep your ingredients. Slice garlic cloves and crush the tomatoes with your hands.
Cook the sauce. Cook garlic and red pepper flakes, if using, in a generous amount of olive oil. Once garlic is golden-brown, add tomato paste and cook until darker in color. Add tomatoes, basil, and kosher salt.
Simmer your marinara. Bring the sauce to a simmer and cook until the flavors meld. Taste and season with salt as needed.

Helpful Swaps

Swap bay leaf for basil. Francesco uses bay leaf for his marinara.
If you prefer Marcella Hazan’s buttery marinara recipe, halve the olive oil and add a tablespoon of cold butter after the sauce is done cooking. Swirl it in with a spoon, letting it dissolve and emulsify.

Storage and Make-Ahead Tips

The sauce can be refrigerated in an airtight container for up to 4 days, or frozen for up to 6 months.

What to Serve with Marinara Sauce

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10 cloves garlic

2 (28-ounce) cans whole peeled tomatoes

1/2 cup olive oil

1/4 teaspoon red pepper flakes (optional)

1/4 cup double-concentrated tomato paste (from a tube)

2 sprigs fresh basil

1/2 teaspoon kosher salt, plus more as needed

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Classic Marinara Sauce Recipe

Prep time10 minutes

Cook time35 minutes to 40 minutes

Makes5 3/4cups

Nutritional Info

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Ingredients

Instructions

Thinly slice 10 garlic cloves. Pour 2 (28-ounce) cans whole tomatoes and their juices into a large, deep bowl. Squeeze and crush the tomatoes with your hands until a chunky sauce forms with pieces no bigger than 1 1/2 inch.
Heat 1/2 cup olive oil in a large Dutch oven over medium-low heat until shimmering. Add the garlic and cook for 1 minute. Add 1/4 teaspoon red pepper flakes if desired and cook, stirring occasionally, until the garlic is golden-brown and fragrant, 1 to 2 minutes.
Add 1/4 cup double-concentrated tomato paste. Cook, stirring often, until the paste is darker in color and fragrant, 2 to 3 minutes. Add the tomatoes, 2 fresh basil sprigs, and 1/2 teaspoon kosher salt. Increase the heat to medium-high and bring to a simmer.
Reduce the heat to medium and simmer, stirring occasionally, until the tomatoes no longer taste acidic and the flavors meld, 25 to 30 minutes. Taste and season with more kosher salt as needed.