The Best Simple Homemade Marinara Sauce (with San Marzano Tomatoes)
If you’ve ever thought homemade marinara sauce was too much trouble—spoiler alert—it’s not.
This recipe is so simple. I made it in under 20 minutes, and it turned out so good that I actually wanted to lick the plate. (Okay, I did lick the plate.)
But the real surprise? The San Marzano canned tomatoes.
I’ll admit, I used to scoff at people who swore by them. “How different can a canned tomato really be?” I’d mutter as I reached for the bargain brand.
Well… consider me humbled. These tomatoes are absolutely worth it.
They can be a little hard to find. Most stores carry this brand, but I found that ordering them online is a bit cheaper than my local grocery store, and that included delivery.
The Italian Secret? Keep it Simple.
This sauce leans into the classic Italian mindset: the simpler, the better.
When treated right, a handful of quality ingredients—olive oil, garlic, tomatoes, and basil—can do magical things.
There is no sugar, no onions, no overcomplication—just honest flavors and a little heat.
Why This Marinara Sauce is a Keeper:
- Super fast
- Deep flavor with minimal effort – thanks to those dreamy tomatoes.
- Customizable – like it spicy? Add a whole dried chile or red pepper flakes.
- Fresh basil bonus – use some from your garden.
Speaking of basil…
Don’t Have a Garden? You Don’t Need One.
Basil is one of those herbs that plays nice just about anywhere.
A pot on your patio, windowsill, or kitchen counter is all it takes.
It loves the sun, forgives occasional neglect, and makes everything taste better.
Seriously, plucking a leaf from your own little basil plant and tossing it into a bubbling pot of sauce is pure, aromatic magic.
Quick & Easy Marinara Sauce Recipe
Ingredients:
- 1 (28-ounce) can whole San Marzano tomatoes, certified D.O.P. if possible
- ¼ cup extra-virgin olive oil
- 7 garlic cloves, peeled and slivered
- 1 small dried chile or pinch of crushed red pepper flakes
- 1 teaspoon kosher salt
- 1 large fresh basil sprig, or ¼ teaspoon dried oregano
Marinara Sauce Instructions:
1. Pour the tomatoes into a large bowl and crush them with your hands. (yep, this is the fun part)
Add 1 cup of water to the empty can or bowl to get all the tomato juices. Set aside.
2. Heat the olive oil over medium heat in a large skillet (not a deep pot).
When it’s hot, add the garlic.
3. Once the garlic is sizzling (not browned), stir in the crushed tomatoes and reserved water.
4. Add chile or pepper flakes and oregano (if using). Stir.
5. Place a basil sprig on top of the sauce. Let it wilt in as the sauce simmers.
6. Cook until the sauce thickens and the oil turns a rich orange/red—about 15 minutes.
Taste and adjust salt as needed.
7. Remove basil and chile before serving.
Final Thoughts
I used to believe you needed hours to make a decent marinara sauce.
You just need good tomatoes, garlic, and a little basil.
Whether you toss this over pasta, layer it in lasagna, or just swipe it with a crusty piece of bread, you’re in for a treat.
This sauce is also great over steamed zucchini. (You can use another veggie from the garden if you have them growing.
Gather the family, turn on some Italian restaurant music, and enjoy!
Make it, savor it, and don’t be surprised if you’re licking your plate too.
The Best Simple Homemade Marinara Sauce (with San Marzano Tomatoes)
This marinara sauce recipe is the best tasting, easiest to make, and plate-licking delicious. It only takes 20 minutes to make.
4 oz
servings15
minutesKeep the screen of your device on
Ingredients
1 (28-ounce) can whole San Marzano tomatoes, certified D.O.P. if possible
¼ cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
1 small dried chile or pinch of crushed red pepper flakes
1 teaspoon kosher salt
Directions
Pour the tomatoes into a large bowl and crush them with your hands. (yep, this is the fun part)
Add 1 cup of water to the empty can or bowl to get all the tomato juices. Set aside.
In a large skillet (not a deep pot), heat the olive oil over medium heat. When it’s hot, add the garlic.
Once the garlic is sizzling (but not browned), stir in the crushed tomatoes and reserved tomato water.
Add chile or pepper flakes and oregano (if using). Stir.
Place a basil sprig on top of the sauce. Let it wilt in as the sauce simmers.
Cook until the sauce thickens and the oil turns a rich orange/red—about 15 minutes. Taste and adjust salt as needed.
Remove basil and chile before serving.
Did you make this recipe?
Tag @youmakeitsimple on Instagram and hashtag it with #youmakeitsimple
Like this recipe?
Follow @jannihowell on Pinterest
Join our Facebook Group!
Follow You Make It Simple on Facebook
The Best Simple Homemade Marinara Sauce (with San Marzano Tomatoes)
Share The Love:
This marinara sauce recipe is the best tasting, easiest to make, and plate-licking delicious. It only takes 20 minutes to make.
- Prep Time5 min
- Cook Time15 min
- Total Time20 min
- Yield6
INGREDIENTS
- 1 (28-ounce) can whole San Marzano tomatoes, certified D.O.P. if possible
- ¼ cup extra-virgin olive oil
- 7 garlic cloves, peeled and slivered
- 1 small dried chile or pinch of crushed red pepper flakes
- 1 teaspoon kosher salt
- 1 large fresh basil sprig, or ¼ teaspoon dried oregano
INSTUCTIONS
Pour the tomatoes into a large bowl and crush them with your hands. (yep, this is the fun part)
Add 1 cup of water to the empty can or bowl to get all the tomato juices. Set aside.
In a large skillet (not a deep pot), heat the olive oil over medium heat. When it’s hot, add the garlic.
.
Once the garlic is sizzling (but not browned), stir in the crushed tomatoes and reserved tomato water.
Add chile or pepper flakes and oregano (if using). Stir.
Place a basil sprig on top of the sauce. Let it wilt in as the sauce simmers.
Cook until the sauce thickens and the oil turns a rich orange/red—about 15 minutes. Taste and adjust salt as needed.
Remove basil and chile before serving.
No comment yet, add your voice below!