Classic Marinara Pasta Sauce

This marinara starts with softened onion and garlic, then simmers with tinned tomatoes, dried oregano, dried basil and a bay leaf. Unlike a fresh-basil sauce finished with leaves at the end, the dried herbs go in with the tomatoes and cook through the simmer.

Ingredients

• 1kg quality tinned tomatoes (San Marzano if possible)
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 3 tbsp extra virgin olive oil
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• Pinch of sugar (to balance acidity)
• Sea salt & black pepper

How to make marinara

1. Heat the olive oil in a large pan over medium heat.
2. Add the onion and cook for 5–6 minutes, until soft and translucent.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Pour in the tomatoes and crush gently with a wooden spoon.
5. Add the oregano, basil, bay leaf and sugar. Season with salt and pepper.
6. Simmer over low heat for 40–45 minutes, stirring occasionally.
7. Remove the bay leaf before blending, serving or portioning the sauce.

Keep it chunky or blend it

Crushing the tomatoes with a spoon leaves pieces in the sauce. For the original smoother variation, remove the bay leaf and use a hand blender, following its directions for hot liquids.

The optional richer version adds 2–3 tbsp double cream. Cream is not required for the tomato base, and adding it makes the sauce contain dairy.

How much time does it need?

The 40–45 minutes refers to the tomato simmer. Allow additional time for chopping and for the onion's 5–6 minutes and garlic's 1 minute in the pan. This is a simmered sauce rather than a quick uncooked tomato topping.

Choose portions for the dish

Use the marinara with pasta, spread it over pizza dough before baking, layer it into lasagna or baked pasta, or stir some into minestrone. These uses need different amounts, so portion for your planned meal instead of assuming that one batch equals three dinners.

Preparing it ahead

Transfer leftovers to clean, shallow containers and refrigerate promptly. For freezing, use freezer-safe containers or trays, label the portions and transfer frozen tray portions to a freezer bag or container once solid.

Thaw in the fridge, then reheat in a pan, stirring until hot throughout. If you choose the cream variation, freezing may change its texture.

Browse all recipe categories.