Dinner

Easy Homemade Marinara Sauce with San Marzano Tomatoes in 30 Minutes Recipe

Name: Easy Homemade Marinara Sauce with San Marzano Tomatoes in 30 Minutes Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 can (28 oz / 796 g) whole peeled San Marzano tomatoes; 3 tbsp (45 ml) extra virgin olive oil; 4 cloves garlic, minced (approx. 2 tsp); 1 small yellow onion, finely chopped (about 3/4 cup); 1/4 tsp crushed red pepper flakes (optional); 1 tsp dried oregano; Handful fresh basil, torn (about 1/4 cup); Salt to taste (preferably kosher salt); Black pepper to taste; 1/2 tsp sugar (optional)

ByLila Prescott April 20, 2026April 20, 2026

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Introduction

This easy homemade marinara sauce is a classic Italian staple, made with sweet San Marzano tomatoes and fragrant fresh basil. Ready in just 30 minutes, it’s perfect for pasta, pizza, or any dish that needs a rich, flavorful tomato sauce.

A close-up view of a bowl filled with chunky red tomato sauce showing textured pieces of tomatoes in bright red and orange colors, topped with chopped green basil leaves and small specks of seasoning scattered across. The bowl is rustic and brown and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (28 oz / 796 g) whole peeled San Marzano tomatoes
3 tbsp (45 ml) extra virgin olive oil

4 cloves garlic, minced (approx. 2 tsp)
1 small yellow onion, finely chopped (about 3/4 cup)

1/4 tsp crushed red pepper flakes (optional)
1 tsp dried oregano

Handful fresh basil, torn (about 1/4 cup)
Salt to taste (preferably kosher salt)
Black pepper to taste

1/2 tsp sugar (optional)

Instructions

Step 1: Heat the olive oil over medium heat in a medium-sized saucepan or skillet. Add the finely chopped onion and cook, stirring often, until translucent and soft, about 4 minutes.
Step 2: Stir in the minced garlic and crushed red pepper flakes. Cook for another minute, stirring constantly to avoid browning the garlic.

Step 3: Open the can of San Marzano tomatoes and pour them into the pan. Use a spoon or spatula to gently crush the tomatoes, leaving some chunks for texture. Increase heat slightly until the sauce bubbles lightly.
Step 4: Stir in dried oregano, salt, black pepper, and optional sugar. Reduce heat to low and let the sauce simmer uncovered for about 20 minutes, stirring occasionally until thickened and flavors deepen.
Step 5: Tear fresh basil leaves and stir them into the sauce just before serving. Optionally, use an immersion blender for a few seconds to smooth the sauce if desired.

Tips & Variations

For a smokier flavor, add a small pinch of smoked paprika along with the oregano.
If you prefer a chunkier sauce, crush the tomatoes less or skip blending entirely.
Substitute fresh oregano if available; use about 1 tablespoon chopped fresh oregano instead of dried.

Add a splash of red wine during simmering for extra depth.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the sauce for up to 3 months—thaw overnight in the refrigerator before reheating.