Thanks to a flavorful burst of aromatics, this homemade hearty marinara sauce recipe delivers the rich, slow-simmered taste of an all-day sauce in a fraction of the time! It's got a savory, garlicky flavor that's perfect for pairing with your favorite pasta dishes.
Maybe it's a pang of nostalgia, but lately I've been drawn to revisiting some of the first dishes I learned to cook. One such recipe is a classic red sauce from Everyday Italian. After trying it for the first time, I made it almost every week for several months.
I loved that it made enough to store in a jar to enjoy throughout the week — whether tossed with pasta, my 72-hour pizza dough, or as a dipping sauce for my fluffy focaccia. And my mussels marinara recipe features an extra-garlicky version of the sauce!
👩🏽🍳 Cook's Notes
Over the years, I've adapted Giada's marinara recipe to suit my needs. Here are a couple of the changes I've made and why I think you'll love it:
- I make sure to really cook down the aromatics until soft and golden brown for even more flavor.
- A mix of spices, like red pepper flakes and oregano, offers more pizzazz.
For more hearty recipes, try my barley lentil soup, Mediterranean chickpea soup, or lamb ragu.
Ingredient Notes
Aromatics: Having made so many versions of this recipe, know that you can make it without carrots (or celery)! While garlic and onion are imperative, the other two are optional. Carrots and celery do provide sweetness that balance out the acidity of the tomatoes, but you can always add a pinch of sugar if needed.
Canned Tomatoes: I detail this more in my San Marzano pizza sauce recipe, but because this recipe only has a few ingredients, I recommend purchasing high-quality canned tomatoes. I love DOP-certified San Marzano tomatoes or Bianco di Napoli brand!
For a full list of ingredients and their quantities, please refer to the recipe card.
How to Make This Recipe
Step 1: Set a large dutch oven over medium heat with a few tablespoons of olive oil. Add the chili flakes, and once they begin to sizzle, stir in the diced onion, celery, carrot, and minced garlic. Saute until the vegetables are very soft and golden brown.
Step 2: Meanwhile, squish the canned tomatoes with your hands until nicely crushed.
Add the tomato sauce to the aromatics, along with the dried oregano, bay leaf, half the fresh basil, and salt.
Step 3: Scrape any bits of aromatics stuck to the bottom of the pan with a wooden spoon.
Bring to a boil, then reduce to the heat to medium-low and simmer for at least 1 hour to allow the flavors to meld.
Step 4: Taste and season the sauce until it's to your liking. Garnish with the remaining basil, and enjoy!
Expert Tip
The resulting marinara should taste slightly tangy from the tomatoes with some sweet and savory notes. If it tastes overly tangy, make sure it's well-seasoned!
You can also continue simmering it over low heat for an additional hour or add a bit of sugar to help balance the flavors.
Worst case scenario? Add a tiny pinch of baking soda. It helps neutralize the acidity
Recipe FAQs
For an extra garlicky sauce, double the garlic! For more umami, add a few anchovies to the oil, or simmer the sauce with a couple of parmesan rinds.
For a smaller, thin-crust pizza around 10 - 12 inches, I recommend using 2 - 3 tablespoons of sauce. For a smoother texture, blend into a puree. For a thick-crust pizza (like Detroit or Sicilian style), you'll likely need at least ½ cup sauce.
Yes, if you'd like a smoother sauce, you can use an immersion blender or stand blender to blend it to your desired consistency.
Leftover sauce can be stored in an airtight container in the fridge for 3 - 5 days. You can also freeze it for longer-term storage.
To do so, divide the sauce amongst airtight freezer bags, squeezing out any excess air. Freeze for up to 6 months before thawing in the refrigerator overnight before using.
Note: Frozen and thawed marinara will suffer from a slight loss in flavor, but the better you seal things, the less likely this will occur!
Other recipes you might like:
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Hearty Marinara Sauce
Ingredients
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 4 garlic cloves, minced
- ⅓ cup extra-virgin olive oil
- ¼ teaspoon red chili flakes
- Salt, to taste
- ½ teaspoon dried oregano
- 56 ounces canned whole-peeled tomatoes, preferably high-quality DOP San Marzano tomatoes or Bianco diNapoli tomatoes
- 1 dried bay leaf
- ¼ cup fresh basil, chiffonade | divided
Instructions
- Saute: Set a large dutch oven over medium heat with ⅓ cup extra-virgin olive oil. Add ¼ teaspoon red chili flakes; once sizzling, stir in 1 medium onion (finely diced), 1 medium carrot (finely diced), 1 medium celery stalk (finely diced), 4 garlic cloves (minced), and a big pinch of salt.Saute, stirring occasionally, until the vegetables are soft and lightly golden brown, about 12 - 15 minutes.
- Squish the tomatoes: While the vegetables cook, transfer 56 ounces canned whole-peeled tomatoes to a medium bowl, squishing the whole tomatoes with your hands until the mixture is nicely crushed and slightly chunky but no large pieces remain.
- Simmer: Add the tomatoes to the pan along with ½ teaspoon dried oregano, 1 dried bay leaf, and half the basil. Bring to a vigorous simmer, then reduce the heat to medium-low. Add another big pinch of salt, and simmer until the sauce has thickened, the flavors have melded nicely, and the tomatoes no longer taste overly acidic, about 1 hour. Discard the bay leaf. Add the remaining basil, season once more, and serve as desired.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Owner's Rating: Inspired by the version I grew up with from Giada De Laurentiis, this warm and rustic marinara is perfect for pasta or pizza!