Marinara sauce

Marinara sauce is the best and simplest Italian sauce that we call tomato and basil sauce. A really simple sauce with an unmistakable taste. The ingredients of this tasty sauce are onion, herbs that you can add to your taste, extra virgin olive oil, chilli if you like, and tomatoes. I prefer to use whole canned tomatoes, because they are more genial than crushed tomatoes. In summer it’s possible to make this sauce with fresh tomatoes and I recommend you try it for the taste is even more intense. With marinara sauce it’s possible to prepare many dishes, from classic spaghetti to meatballs, to eggplant parmigiana.

marinara sauce

Video recipe of the day

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time15 Minutes
  • Cooking time25 Minutes
  • Cooking methodStove
  • CuisineItalian


4 tablespoons extra-virgin olive oil
28 ounces tomato (whole canned tomatoes)
1 onion
1 clove garlic
1 chili pepper
1 tablespoon basil
1 teaspoon thyme
1 tablespoon parsley


1 Saucepan
1 Knife


Chop the onion with the herbs. Heat the oil in a medium saucepan over medium-high heat. Add the chopped onion and herbs and sauté for 3-4 minutes until translucent. Add the garlic and sauté for another 30 seconds. Mash the tomatoes in your hands. Add the tomatoes and salt. Once the tomatoes have started to boil, lower the heat to a boil. Simmer for 20-25 minutes or until the sauce has thickened slightly.

marinara sauce

Cook’s tips

I prefer whole garlic, but if you love a more intense taste you can add it sliced ​​or chopped or grated.

The sauce can be kept for 3-4 days in a refrigerator. You can put it in closed containers and freeze it.

Recipes of pasta

Pumpkin ravioli with bolognese sauce

Linguini with clams

Pasta puttanesca

marinara sauce

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