The Best Authentic Italian Tomato Sauce Recipe (Simple Homemade Marinara)

This is the tomato sauce Italian home cooks actually make on a Tuesday, not the one with twenty ingredients and a six-hour simmer. Good canned tomatoes, olive oil, garlic, a little onion, salt and basil. That is the whole list, and it produces a sauce that is bright, sweet and deeply tomato-flavored.

The technique matters more than the ingredient count. The garlic and onion are cooked slowly in plenty of olive oil so they sweeten rather than brown, the tomatoes are crushed by hand so the sauce has body, and it simmers uncovered until it reduces and turns glossy. Forty-five minutes is enough; an hour is better if you have it.

Toss it with spaghetti and a handful of Parmesan, spoon it over chicken or eggplant Parmesan, use it as pizza sauce, or freeze it in jars for the nights when you need dinner in ten minutes.

Why this recipe works

• Whole peeled tomatoes crushed by hand give a rustic texture and better flavor than pre-crushed or diced, which contain firming agents.
• Cooking the garlic and onion gently in generous olive oil builds a sweet base without bitterness.
• Simmering uncovered concentrates the tomatoes and cooks out the tinny, acidic edge of canned tomatoes.
• Fresh basil added at the end, and a final swirl of raw olive oil, keep the sauce tasting fresh rather than stewed.

Which canned tomatoes are best for Italian tomato sauce?

Whole peeled tomatoes, every time. They are the highest-quality fruit in the can, packed in juice or purée rather than the calcium chloride that keeps diced tomatoes firm. Certified San Marzano tomatoes (look for the D.O.P. seal) are the classic choice: sweeter, less acidic and with fewer seeds. But a good domestic brand of whole peeled plum tomatoes makes an excellent sauce too. Taste the juice from the can; if it tastes sweet and fresh, the sauce will be too.

Fresh tomatoes are wonderful in late summer. Use 4 pounds of ripe plum tomatoes, peeled and roughly chopped, and expect to simmer an extra 15 to 20 minutes.

Onion, garlic, or both?

Different regions of Italy argue about this. Neapolitan marinara is often garlic only; a Tuscan sugo leans on onion. This recipe uses a modest amount of both, which gives a rounder flavor. If you prefer a pure marinara, skip the onion and use six cloves of garlic, sliced thin. If you like a sweeter, smoother sauce, use a whole small onion and just two cloves.

Should you add sugar to tomato sauce?

Not if the tomatoes are good. Sugar was added to fix harsh, underripe tomatoes, and a slow simmer with sweet onion and garlic does the same job. Taste the finished sauce; if it is still sharp, a half teaspoon of sugar or a grated carrot cooked with the onion will balance it. What you should never skip is the salt, which makes tomatoes taste more like themselves.

What to make with this tomato sauce

• Spaghetti al pomodoro: toss with hot pasta, a splash of pasta water and grated Parmesan.
• Pizza sauce: use it straight from the pot, or simmer 15 minutes longer to thicken.
• Chicken, eggplant or veal Parmesan, lasagna, baked ziti and stuffed shells.
• Shakshuka: simmer eggs in the sauce with a pinch of cumin and paprika.
• Meatballs and sausage: brown them, then simmer in the sauce for 30 minutes.

How to store authentic italian tomato sauce

• Refrigerate in a covered jar for up to 5 days. The flavor improves overnight.
• Freeze in 1- or 2-cup portions for up to 6 months. Thaw in the refrigerator or straight in a pot over low heat.
• For canning, follow a tested pressure-canning or acidified water-bath recipe; this sauce alone is not formulated for shelf storage.

Variations to try

• Arrabbiata: increase the red pepper flakes to 1 teaspoon and add them with the garlic.
• Sunday sauce: brown 1 pound Italian sausage and a few pork ribs, then simmer them in the sauce for 2 hours.
• Vodka sauce: stir 1/3 cup vodka into the aromatics and cook 2 minutes before the tomatoes; finish with 1/2 cup heavy cream.
• Puttanesca: add 3 chopped anchovies with the garlic, and 1/2 cup olives and 2 tablespoons capers for the last 10 minutes.

Frequently asked questions

What is the difference between marinara and tomato sauce?

In American usage, marinara is a quick, simple sauce of tomatoes, garlic, olive oil and herbs, while 'tomato sauce' or Sunday sauce is often simmered longer, sometimes with meat. This recipe is a classic marinara-style sugo di pomodoro and works anywhere either is called for.

How long should tomato sauce simmer?

At least 30 minutes to cook off the raw, tinny taste of canned tomatoes; 45 minutes to an hour gives a thicker, sweeter sauce. Beyond two hours the fresh tomato flavor starts to fade, so longer is not automatically better.

Why does my tomato sauce taste bitter or acidic?

Usually the garlic browned, or the tomatoes were poor quality. Cook the garlic gently, use good whole peeled tomatoes, and make sure the sauce has enough salt. If it is still sharp, add 1/2 teaspoon of sugar or a small pat of butter at the end.

Can I use fresh tomatoes?

Yes, in season. Use about 4 pounds of ripe plum tomatoes. Score an X on the bottom, blanch for 30 seconds in boiling water, peel, chop and proceed with the recipe, simmering 15 to 20 minutes longer to cook off the extra water.

How much sauce do I need per pound of pasta?

About 2 1/2 to 3 cups of sauce per pound of dried pasta, which is less than most people expect. Italian cooking uses just enough to coat the pasta, with a splash of the starchy cooking water to help it cling.