{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/italian-tomato-sauce","markdownUrl":"https://trevorfarias.com/recipes/italian-tomato-sauce/recipe.md","name":"The Best Authentic Italian Tomato Sauce Recipe (Simple Homemade Marinara)","description":"The best authentic Italian tomato sauce recipe: a simple homemade marinara from San Marzano tomatoes, olive oil, garlic and basil, simmered 45 minutes. Six ingredients, printable card.","summary":"Authentic Italian tomato sauce needs only good canned whole peeled tomatoes, preferably San Marzano, extra-virgin olive oil, garlic, a little onion, salt and fresh basil. Warm the garlic and onion gently in the oil, crush the tomatoes in by hand with their juice, and simmer uncovered for about 45 minutes until thick and sweet. No sugar, no dried herbs, no long list of ingredients: the tomatoes do the work.","author":"Trevor","publisher":"Trevor's Kitchen","datePublished":"2026-09-06","dateModified":"2026-09-06","category":"Sauces & Salsas","cuisine":"Italian","keywords":["italian tomato sauce recipe","authentic italian tomato sauce","homemade tomato sauce","marinara sauce recipe","best marinara sauce","san marzano tomato sauce","easy tomato sauce","pasta sauce recipe","homemade pasta sauce from canned tomatoes","sugo di pomodoro","pomodoro sauce"],"prepTime":"PT10M","cookTime":"PT50M","totalTime":"PT1H","yield":"About 6 cups (enough for 2 pounds of pasta)","servings":8,"ingredientGroups":[{"name":null,"ingredients":[{"amount":"2","name":"28-ounce cans whole peeled tomatoes","note":"preferably San Marzano","text":"2 28-ounce cans whole peeled tomatoes, preferably San Marzano"},{"amount":"1/4","unit":"cup","name":"extra-virgin olive oil","note":"60 ml, plus more for finishing","text":"1/4 cup extra-virgin olive oil, 60 ml, plus more for finishing"},{"amount":"4","name":"garlic cloves","note":"thinly sliced","text":"4 garlic cloves, thinly sliced"},{"amount":"1/2","name":"small yellow onion","note":"finely chopped, about 1/2 cup","text":"1/2 small yellow onion, finely chopped, about 1/2 cup"},{"amount":"1/4","unit":"teaspoon","name":"red pepper flakes","note":"optional","text":"1/4 teaspoon red pepper flakes, optional"},{"amount":"1 1/2","unit":"teaspoons","name":"fine salt","note":"plus more to taste","text":"1 1/2 teaspoons fine salt, plus more to taste"},{"amount":"1","name":"large sprig fresh basil","note":"plus a handful of torn leaves to finish","text":"1 large sprig fresh basil, plus a handful of torn leaves to finish"},{"amount":"1/2","unit":"teaspoon","name":"sugar","note":"only if the sauce tastes sharp","text":"1/2 teaspoon sugar, only if the sauce tastes sharp"}]}],"steps":[{"step":1,"name":"Crush the tomatoes","text":"Pour the tomatoes and their juice into a large bowl. Crush them with your hands into rough, uneven pieces, removing any tough stem ends or bits of skin. Set aside.","tip":"Hand-crushing gives the sauce body. A blender makes it thin and foamy."},{"step":2,"name":"Cook the aromatics","text":"Warm the olive oil in a wide, heavy pot or deep skillet over medium-low heat. Add the garlic, onion and red pepper flakes and cook gently, stirring often, until the onion is soft and translucent and the garlic is fragrant but not browned, 6 to 8 minutes.","tip":null},{"step":3,"name":"Add the tomatoes","text":"Pour in the crushed tomatoes with all their juice, add the salt and the basil sprig, and stir. Raise the heat and bring to a lively simmer.","tip":null},{"step":4,"name":"Simmer","text":"Reduce the heat so the sauce bubbles gently and cook uncovered, stirring every 10 minutes and scraping the sides, for 45 minutes to 1 hour. It is done when it has thickened, darkened slightly, and the oil has begun to separate at the edges.","tip":null},{"step":5,"name":"Finish","text":"Remove the basil sprig. Taste and add more salt as needed, and the sugar only if the sauce is sharp. Stir in the torn basil leaves and a tablespoon of fresh olive oil. For a smoother sauce, mash with a potato masher or pulse briefly with an immersion blender.","tip":null}],"equipment":["Wide heavy-bottomed pot or deep 12-inch skillet","Large bowl for crushing tomatoes","Wooden spoon","Potato masher or immersion blender (optional)"],"notes":["Buy whole peeled tomatoes, not crushed or diced. The quality of the can is the quality of the sauce.","Keep the heat low when cooking the garlic; browned garlic turns bitter.","A wide pot reduces the sauce faster than a tall one."],"storage":["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":["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."],"faqs":[{"question":"What is the difference between marinara and tomato sauce?","answer":"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."},{"question":"How long should tomato sauce simmer?","answer":"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."},{"question":"Why does my tomato sauce taste bitter or acidic?","answer":"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."},{"question":"Can I use fresh tomatoes?","answer":"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."},{"question":"How much sauce do I need per pound of pasta?","answer":"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."}],"nutritionPerServing":{"calories":110,"fatGrams":7,"saturatedFatGrams":1,"carbohydrateGrams":10,"fiberGrams":2.5,"sugarGrams":6,"proteinGrams":2,"sodiumMilligrams":470,"cholesterolMilligrams":0}}