Tomato Basil Marinara

This sauce is great for baking (lasagna, manicotti, etc) or good with pasta. Or, you could add veggies for a chunkier rendition. MORE+LESS-


cup fresh basil, chopped


small cans tomato paste


tbsp dried Italian seasonings

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  • 1

    Place the tomatoes on a jelly roll pan, covered with aluminum foil. Place in the oven and turn on the broiler (high). Cook, flipping every five minutes, for 15 minutes, or until skin blackens and pulls away.

  • 2

    Let tomatoes fully cool before proceeding (allow at least an hour . you can make the tomatoes a day a ahead and left them in the fridge over night).

  • 3

    Gather and prepare all ingredients. Halve the tomatoes and remove seeds and stems (discard). Chop and crush tomatoes finely.

  • 4

    Heat a large Dutch oven or heavy pot over medium heat. Place the garlic and basil and cook, stirring frequently, for one minute. Stir in tomatoes and Italian seasonings.

  • 5

    Bring sauce to a rapid boil. Stir in salt and pepper and sugar. Lower heat to low and simmer sauce for one hour, stirring occasionally.

No nutrition information available for this recipe

Marinara Sauce

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This homemade marinara sauce recipe is easy to make, naturally gluten-free and vegan, and slow-simmered with the BEST tomato, basil and garlicky flavors.

Friends, do you have an amazing homemade marinara sauce recipe in your repertoire?

It’s the classic marinara sauce that I have made countless times over the years and it is my absolute favorite. It’s incredibly easy to make with a few classic ingredients, which also happen to be naturally gluten-free and vegan. It’s made with a blend of herbs and seasonings that perfectly compliment those slow-simmered rich tomato marinara flavors, without completely overpowering them. It only requires about 10 minutes of active hands-on prep time, giving you time to work on the rest of dinner while the sauce simmers on the stove. And best of all, this marinara sauce is just so incredibly nostalgic and comforting and flavorful.

Serve it up with your favorite pasta, pizza, lasagna, meatballs, parmigiana, subs, or whatever sounds good. And while you’re at it, I also highly recommend doubling the recipe anytime you make this marinara sauce, as the leftovers keep beautifully in the fridge or freezer for later.

So many good reasons to make this marinara sauce…so let’s do it!

  • 3 tablespoons olive oil
  • ¼ teaspoon red pepper flakes (or more, if you like it spicy)
  • 3 cloves garlic, minced
  • 2 (28 oz) cans crushed tomatoes
  • 20 basil leaves, torn or chopped
  • ¼ cup fresh parsley, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper

Nutrition Information:


Serving Size:

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Easy Fresh Tomato Basil Marinara

Summer is winding down, so it means that the farm markets and our own gardens are over flowing with produce. If ever there was a time to do as the squirrels do and stock up, this is it. I love getting into the kitchen and cutting corn off the cob, freezing fruit, making jam, and one of my favorites is making this easy fresh tomato basil marinara sauce. Now, you might see this recipe and think, “yeah I am not peeling tomatoes and dealing with that.” Good News! You don’t have to. I subscribe to the New York Times Cooking newsletter and the issue I read most recently advised to grate the tomatoes. Grate the tomatoes? You mean , no peeling? I am in heaven!

As you can see, the result is beautiful tomato sauce and all that’s left is the skin. I snagged some discount boxes of tomatoes that were at their peak ripeness and went to town. I loved the idea of saving all of those lonely unwanted tomatoes, and I was on a mission to help them live out their true tomato destiny. Additionally you should note that if you cannot get enough tomatoes to make this sauce, or you just have a few you’re using up, it’s okay! You can add crushed tomatoes to this sauce recipe and it will be just as delicious.

With the busy back to school season in full swing, you and your family need recipes you can count on when time is short. So, when you freeze this, do so in a large plastic bag. Then, you’ll just cut the bag off and place the square of sauce into a sauce pan over medium low heat. In about 10 minutes you can make some pasta and serve your family a wholesome meal you can be proud of. Fresh tomatoes, basil, dried herbs, garlic, and some tomato paste are really all you will need to make a beautiful homemade easy fresh tomato basil marinara sauce . Don’t be intimidated- I know you can do this. Once you see how easy it is, you’ll be doing it every summer. So, get into the kitchen, turn the music up, pour some wine and start grating.

Reviews & Comments

Hi Jenn, I love this sauce. It’s so light and flavorful. When I make it, I’m always proud that I made something so good. What would you think about adding some baby spinach to the pot and just wilting it in? I’ll feel better about eating a bowl of pasta if I have some veg in there. I know it’s changing the recipe — but do you think it would taste good? Thank you!

Sure, I think it’s perfectly fine to add some spinach here (and so glad you like it)!

I made this sauce tonight and it turned out so yummy! I didn’t have 4 lbs. of plum tomatoes, so I did a mixture and just simmered it a bit longer to boil off the extra liquid. After pulling out the onions, I used my immersion blender to blend it into a beautiful consistency. I’m planning on freezing this sauce to use in winter. Question – seems like a waste to throw out the onions after simmering in all that great flavor. Ideas on how I could use them?

Hi Jennifer, Glad you liked it! You could dice the onions and add them to soups, stews or even scrambled eggs (or for next time, just leave them in the sauce). Hope that helps!

Hi Jenn – I have been making your recipes now for a couple of years I think. I’ve found you are my “go to” site and everything I’ve made has been amazing. Friends started giving me tomatoes a month or so ago so I started making this sauce. And the first time I had a friend over, and he kept complimenting me on how good it is. So, then he gave me tomatoes and I made more for my freezer (and his fridge). I’m making it for the 3rd time tonight with some friends to go with fresh homemade sausage ravioli. The first couple of times I used random garden tomatoes and tonight I’m using romas from a local farm stand. I don’t think it really matters which tomatoes you use – if you can get garden or farm tomatoes, the sauce will be amazing. For those curious, I never put in the sugar (don’t think it needs it and I try to avoid sugar). Also as a garlic lover, I add extra garlic and rough chop it and leave it in the sauce. Also, I tend to just smash the tomatoes as I’m peeling them (I probably leave them in the water too long so they start to stew), and depending on the tomatoes and the amount of juice, I just let it simmer for as long as it needs (could be 2 hours). The butter makes this so rich and gives it that unexpected flavor. Thank you for another amazing recipe. I have shared so many of your recipes with friends.

As I have already said in the beginning, this sauce is a lucky find for lots of reasons. You can prepare the sauce days in advance and keep it covered in an airtight container in the refrigerator for 2-3 days. Moreover, you can also freeze the sauce and have it served weeks later. The taste will not fade and you will be able to enjoy an authentic Italian sauce at any time needed.

  • The long cooking of the tomato guarantees a tastier flavor. For more intense color, you may add a teaspoon of tomato paste.
  • For a more intense taste with more character, you may add a few chili flakes to the sauce and let it simmer for about 10 minutes.

Tomato spaghetti can be considered the emblem of Italian cuisine, one of the dishes prepared according to tradition. Spaghetti with marinara sauce is an always satisfying dish suitable for family dinners or for romantic ratings.

Tomato Basil Oregano Marinara

  • Author: TwoRaspberries
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 28 oz 1 x
  • Category: Sauce


Tomato Basil Oregano Marinara


  • 10 Large Tomatoe’s
  • 4 oz . tomato paste
  • 1/2 Lime (juice from it)
  • 1 – 2 tsp dried oregani
  • 1 – 2 tsp dried basil
  • sea salt
  • pepper
  • 1 – 2 tsp sugar
  • 1 1/2 Tbsp Olive Oil
  • 1 Onion (whichever color you like best)
  • 1 – 2 garlic cloves


  1. first start by chopping your onion and garlic really tiny and adding it to a large pan on medium heat with your olive oil and let simmer (about 10 min) while you prep the rest of your other ingredients
  2. chop your tomatoes into large chunks (squeeze the seeds out if desired, I didn’t about half with and half without seeds) and add them into a food processor (do 2 batches if necessary) and puls them… if you like chunky sauce pulse until broken up, if you don’t like chunky then pulse more until completely broken up
  3. after onion and garlic have simmered about 10 minutes add your processed tomatoe’s and tomato paste
  4. let cook for about 20 minutes on medium heat with a cover- stirring often
  5. after 20 minutes add your basil, oregani, salt, pepper, lime juice and sugar (optional)
  6. stirr and let simmer on medium heat about 10-15 more minutes
  7. once done LET IT SIT TO COOL DOWN it will be VERY hot
  8. and enjoy!


this recipe makes about 26-32 oz. depending on the size of your tomatoe’s

feel free to add mushrooms for the last 10 minutes of cooking if desired!

Recipe Summary

  • Kosher salt and freshly ground pepper
  • 12 ounces long pasta, such as spaghetti or linguine
  • 1/4 cup extra-virgin olive oil, plus more for serving
  • 4 cloves garlic, minced (2 tablespoons)
  • 2 pounds beefsteak tomatoes, or a combination of beefsteak, heirloom, and Campari tomatoes, grated on a box grater (3 cups)
  • 2 basil sprigs, plus fresh leaves for serving
  • 1 ounce Parmigiano-Reggiano, grated (1/2 cup packed), plus more for serving

Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.

Meanwhile, heat oil and garlic in a large straight-sided skillet over medium-high until just sizzling, about 30 seconds. Add tomatoes and basil sprigs season with salt and pepper. Bring to a boil, then reduce heat to medium and simmer until reduced to about 2 cups, 8 to 10 minutes. Discard basil.

Add pasta and 1/4 cup pasta water cook, stirring, until pasta is cooked through, 1 to 2 minutes. Remove from heat. Add cheese and continue stirring and shaking pan, adding more pasta water as needed to create a creamy sauce. Serve, sprinkled with more cheese, basil leaves, and pepper, and drizzled with oil.

Origins of Marinara

While the exact origin of marinara is unknown, it definitely was created in southern Italy in the 16th century. It was around this time when tomatoes were becoming widely available and chefs were exploring the many possibilities of the tomato. However, it was not mainland chefs who created the first marinara but rather Italian sailors .

Marinara is actually named after sailors, or marinai in Italian. The most widely accepted story behind marinara is a basic one. The ingredients found in the sauce tended to keep well and were staples on long voyages at sea. Sailors used tomatoes, garlic and dried herbs to create the sauce and it soon became a staple in Italian culture. The popularity of marinara sauce spread as Italians emigrated to the Americas and has been indispensable ever since! A simple yet classic story!

Quick Sauce

Several folk stories about the origin of this quick sauce.

One version states that cooks aboard Neapolitan ships returning from the Americas invented marinara sauce in the mid-16th century after Spaniards introduced the tomato (to central Mexican " New World " fruit) to Europe.

Another theory was prepared by the wives of the Neapolitan sailors upon their return from the sea.

A sauce similar to the Italian-American marinara sauce is known of some zones of Central Italy as "fake sauce".

Our family loves this quick marinara-style sauce, give it a try, you will love the fresh taste of these tomatoes.

In Italy, the marinara is properly referred to as tomato, basil, and used for spaghetti and vermicelli, but also for meat or fish.

Second Runner up: Classico

Many of us on the team grew up with Classico, so it felt familiar and homey. The flavor doesn't knock it out of the park -- you likely won't be taking secret spoonfuls straight from the jar like we were with Rao's. But it has a comforting flavor, and is a solid choice to keep on hand in the pantry for quick, versatile meals.

While we all felt it was a good enough weeknight contender, Carrie found it a bit too sweet and Summer found the flavor unbalanced. Claudia had qualms with the texture, finding it a little soupy with very little coatability.

Emma, on the other hand, loved the chunky texture, as did I -- it straddles that tough to achieve texture zone of perfectly chunky but still uniform enough to incorporate into your noodles. Emma put it best: This was my backup favorite to Rao’s, my Tuesday night 'need a meal' sauce." And I'm going to go out on a limb and guess that many of us have had Tuesday night 'need a meal' situations.

Watch the video: Τομάτα: Γιατί σκάνε οι καρποί (January 2022).