Here's a simple yet authentic Italian Marinara Sauce recipe using canned San Marzano tomatoes. This recipe brings out the rich, sweet, and slightly acidic flavor of the tomatoes while staying true to traditional Italian methods.
Easy Italian Marinara Sauce
Asabasa Spice Co.
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Here's a simple yet authentic Italian Marinara Sauce recipe using canned San Marzano tomatoes. This recipe brings out the rich, sweet, and slightly acidic flavor of the tomatoes while staying true to traditional Italian methods.
Ingredients
-
1 can (28 oz) San Marzano whole peeled tomatoes, crushed by hand (make sure they are actually San Marzano tomatoes and not “San Marzano Style”)
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, finely sliced
-
1 tsp red pepper flakes (optional but highly recommended, for a slight kick)
- 1 tsp dried oregano (or 1 tbsp fresh oregano)
- 1 sprig fresh basil, whole (or 1 tsp dried basil)
- ½ tsp sea salt (adjust to taste)
- ¼ tsp black pepper
-
2 tsp honey (optional, if looking for sweetness)
- ¼ cup water (if needed, to adjust consistency)
Directions
Prepare the tomatoes
Open the can of San Marzano tomatoes and crush them by hand in a bowl. Set aside.
Sauté the garlic
Heat olive oil in a large saucepan over medium-low heat.
Add the sliced garlic and sauté until fragrant and lightly golden (about 1-2 minutes).
Add the red pepper flakes (if using) and stir for a few seconds.
Simmer the sauce
Pour in the crushed tomatoes and stir.
Add oregano, salt, black pepper, and basil sprig (leave it whole and remove later).
Reduce heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally.
Adjust and finish
Taste the sauce—if too acidic, add honey.
f the sauce is too thick, add a splash of water to loosen it.
Remove the basil sprig before serving.
Recipe Note
Serving Suggestions:
Toss with pasta (spaghetti, rigatoni, penne, etc.).
Use as a pizza sauce base.Serve over meatballs or chicken parmesan.
Use as a dip for garlic bread.
Pro Tips:
Don't rush it! Letting it simmer allows the flavors to deepen.
Use San Marzano tomatoes (not "San Marzano style") for the best balance of sweetness and acidity.
No onions needed! Traditional marinara focuses on garlic.
Store leftovers in the fridge for up to 5 days or freeze for longer.
Enjoy your homemade authentic Italian marinara sauce! 🇮🇹🍅
