Marinara Sauce
There’s nothing quite like the rich aroma of homemade marinara simmering on the stove. This classic Italian sauce is simple yet full of bold, comforting flavour. Made with ripe tomatoes, garlic, olive oil, and fresh herbs. Perfect for tossing with pasta, layering in lasagne, or spooning over crispy eggplant or meatballs, it’s a kitchen essential you’ll want to make again and again. Once you taste this fresh, vibrant marinara, you’ll never reach for the jarred version again.
Marinara Sauce
Rated 5.0 stars by 1 users
Category
Sauce / Italian Sauces
Cuisine
Italian
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Calories
340
This Classic Marinara Sauce is a simple, fresh, and flavourful Italian tomato sauce that elevates any pasta, pizza, or dish that calls for a rich tomato base. Made with tender shallots, aromatic garlic, and crushed tomatoes simmered with a touch of balsamic vinegar, sugar, oregano, and a hint of red pepper flakes, this sauce strikes the perfect balance between sweetness, acidity, and subtle heat.
In just 40 minutes, you can create a homemade sauce that tastes far superior to store-bought versions, using wholesome ingredients you likely already have in your kitchen. It’s vegan, gluten-free, and versatile, making it a go-to for weeknight dinners or a foundation for more elaborate Italian dishes.
Serve it over your favourite pasta, as a pizza base, or as a dipping sauce for fresh bread. This marinara sauce is authentic, comforting, and effortlessly delicious.
Ingredients
-
2 tablespoons extra-virgin olive oil
-
1 small shallot, finely minced
- 2 large garlic cloves, finely minced
-
½ teaspoon fine sea salt
- Freshly ground black pepper, to taste
-
400 g tin crushed or chopped tomatoes
-
2 teaspoons balsamic vinegar
-
¼ teaspoon golden caster sugar or cane sugar
-
¼ teaspoon dried oregano
-
¼ teaspoon red pepper flakes
Directions
Heat the olive oil in a medium saucepan over a low heat. Add the minced shallot, garlic, sea salt, and a few grinds of black pepper. Cook gently for about 3 minutes, stirring often, until the shallot softens and becomes fragrant (but not browned).
- Stir in the crushed tomatoes, balsamic vinegar, sugar, oregano, and red pepper flakes.
Cover and simmer on low heat for 20 minutes, stirring occasionally, until the sauce thickens slightly and the flavours blend.
- Season with extra salt, pepper, or red pepper flakes if desired.
Recipe Note
Make ahead: This marinara sauce keeps well in the fridge for up to 5 days in an airtight container. It also freezes beautifully for up to 3 months—just thaw and reheat gently.
Texture preference: For a smoother sauce, use a hand blender or food processor to purée before serving.
Adjusting spice: Increase or decrease the red pepper flakes to suit your heat preference.
Enhance flavor: For deeper flavor, add a splash of red wine during the simmering stage or finish with fresh basil or parsley before serving.
Serving ideas: Perfect with spaghetti, penne, or as a base for lasagne, meatballs, or pizza.
Nutrition
Nutrition
- Serving Size
- Per Serving
- per serving
- Calories
- 340
- Carbs
- 9 grams
- 3%
- Protein
- 2 grams
- 4%
- Fat
- 6 grams
- 8%
- Sugar
- 6 grams
- 6%
- Fiber
- 2 grams
- 7%
