Marinara Sauce

Marinara means "the sauce of sailors." It was served to sailors on Italian ships because it is simple to make and keeps better than sauces made with meat. Serve this sauce over a bowl of your favorite pasta. Don't forget to garnish with fresh basil and freshly grated Parmesan cheese for that authentic Italian touch!
serve with:
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Print Recipe


  • 1 large burrata cheese ball
  • 3 tablespoons (45ml) extra virgin olive oil 1 large onion, chopped finely
  • 3 garlic cloves, minced
  • 1 teaspoon (5ml) dried oregano
  • 1 bay leaf
  • 2 -28oz. can (796ml) San Marzano tomatoes, not drained 
  • 1 -5.5 oz. can (156ml) tomato paste
  • 2 tablespoons (30ml) sugar
  • Salt Pepper


Add the oil to the pot and heat over medium heat. Add the onion and sauté, stirring frequently with a spoon until tender, about 7 minutes. Add the garlic and oregano and cook for 1 additional minute. Add the tomatoes, tomato paste and bay leaf. Break the tomatoes down using the back of a wooden spoon. Bring to a boil then reduce heat to low and simmer for 30-40 minutes to thicken the sauce. Stir occasionally using a wooden spoon to crush the tomatoes against the side of the pot. Before serving, remove bay leaf and season with salt and pepper to taste. Serve over pasta and garnish with fresh basil and Parmesan cheese.

*This sauce will keep well covered in the refrigerator for up to 4 days. It can be stored in a freezer in an airtight container for up to 6 months.

Chef Note:  For the best tomato sauce, we recommend using San Marzano canned   tomatoes.  These extraordinary tasting tomatoes are grown in the volcanic ash soil in the Campania region in the shadow of Mount Vesuvius.


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