Why You’ll Love This Recipe

I love this marinara because it’s incredibly easy to prepare, yet it tastes like it simmered all day. The garlic gently perfumes the olive oil, the tomatoes bring natural sweetness, and the herbs round it all out. Adding a whole carrot while it simmers is one of my favorite tricks—it softens the acidity without changing the flavor. It’s a simple, honest sauce I find myself making again and again.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/2 cup olive oil
3 cloves fresh garlic peeled and diced
2 (32 oz) cans San Marzano tomatoes crushed (see notes)
1 cup water
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 dried bay leaf
1 whole carrot (see notes)

Directions

I start by heating the olive oil in a large saucepan over medium heat. I add the diced garlic and let it simmer gently for 1–2 minutes, being careful not to let it brown. Once the garlic is fragrant, I stir in the crushed tomatoes and the water.

When the sauce begins to simmer, I add the dried basil, dried oregano, bay leaf, and the whole carrot. I turn the heat down to low and let everything cook for 20–30 minutes, stirring occasionally so the sauce doesn’t stick.

After simmering, I remove the carrot and bay leaf and discard them. At this point, the sauce is ready for serving, or I let it cool and store it for later meals.

Servings and Timing

This recipe makes 1 batch of marinara sauce.
Prep time is about 10 minutes, cook time is about 30 minutes, and total time is roughly 40 minutes.

Variations

I sometimes add a pinch of red pepper flakes when I want a little heat. When I feel like a smoother texture, I use an immersion blender to lightly puree the sauce. I also enjoy adding a small handful of fresh basil at the end for a more herbaceous finish. If I’m using this sauce for pizza, I simmer it a bit longer to thicken it.

Storage/Reheating

I store leftover marinara in an airtight container in the refrigerator for up to 4–5 days. For longer storage, I freeze it in portions so it’s always ready when I need it. To reheat, I warm it on the stovetop over low heat, stirring occasionally. If the sauce thickens too much, I add a splash of water to loosen it.

FAQs

Can I use fresh tomatoes?

Yes, and I sometimes do. I broil, peel, puree, and strain them before using.

Why add a whole carrot?

The carrot naturally reduces acidity without adding sweetness to the sauce.

Can I use less olive oil?

Yes, though I like the richness that the full amount provides.

Can I make this sauce ahead?

Absolutely. It tastes even better the next day.

Should I cover the pot while simmering?

I leave it uncovered so the sauce can reduce slightly.

Can I blend the sauce?

Yes, blending gives a smoother texture.

Can I add onions?

You can sauté diced onions with the garlic for a sweeter, deeper flavor.

What if my sauce is too acidic?

Simmering longer or using a fresh carrot will help balance it.

Can I use different herbs?

Yes, I sometimes add thyme or fresh basil.

Can I skip the bay leaf?

Yes, but I find it adds a subtle depth that I enjoy.

Conclusion

I love this authentic marinara sauce because it’s simple, flavorful, and endlessly versatile. It’s a recipe I return to whenever I want a reliable, delicious sauce that tastes like it came straight from an Italian kitchen. It’s quick to make, easy to store, and a perfect base for so many meals.