Classic Marinara Sauce

Few recipes are as contentious as marinara sauce — the ingredients and techniques often vary wildly. Some people add sugar, while others prefer tomato paste. Bay leaves, oregano, and basil are all acceptable herbs. Meanwhile, onions and butter are crucial to Marcella Hazan’s iconic recipe. There’s no widely agreed-upon list of ingredients for marinara, though, and after doing some research, it’s obvious that some are more important than others.

I spoke with two Italian-born chefs — Francesco Lucatorto of Ceci’s Gastronomia in Los Angeles, and Marco Dalla Fontana of Adelina in Detroit — and both keep their marinara simple with only whole peeled tomatoes, olive oil, garlic, and some herbs. Marco says that high-quality canned tomatoes are key, and cooking the sauce for too long robs it of its intended brightness. Francesco agrees, and reveals that sugar shouldn’t ever be necessary. “It all comes down to the quality of the tomatoes,” says Francesco, “I tend not to use any sugar. Longer cooking times will help with the acidity.”

This marinara recipe is the culmination of years spent working as a professional writer and cook. Through interviews, advice, and home tinkering, I’ve combined a few different techniques to form this fail-safe master sauce. It’s a marinara that’s been guided by many different experiences, and many different pairs of hands over the years.

• It has a rich tomato flavor. Using whole peeled tomatoes and tomato paste results in a sauce that is well-balanced with a deep and sweet tomato flavor.
• There are just four ingredients. Garlic, whole peeled tomatoes, tomato paste, and basil (along with olive oil and salt) make this marinara sauce simply the best. 

• Whole peeled tomatoes: Spring for the good stuff. San Marzano is great; I use Cento.
• Tomato paste: Don’t get the canned stuff. Buy tomato paste in a tube — it’s preserved with salt instead of citric acid, and carries a better flavor (I use Cento here too). Tomato paste prevents the sauce from being too acidic. Its sweet, caramelized taste enhances the sauce’s deep flavor. Although Francesco doesn’t use tomato paste in his marinara for Ceci’s, he does love the texture and color it brings to the sauce, “You get that darker, red tone that I love.”
• Olive oil: If you can, use a smooth olive oil from a single source. California brand is my go-to. In addition, I have found that a heavy dose of good olive oil goes a long way. Olive oil adds a singular richness to marinara that’s usually missing. It’s the magic ingredient that turns a good red sauce into a great one. Use more of it than you think you should — it turns the sauce into an opulent concoction you’ll find yourself savoring.
• Basil: One sprig goes a long way. It’ll add sweetness.

And remember to taste as you go. You’ll be able to track the sauce’s declining bitterness. The final flavor should be rich and deep. 

1. Prep your ingredients. Slice garlic cloves and crush the tomatoes with your hands. 
2. Cook the sauce. Cook garlic and red pepper flakes, if using, in a generous amount of olive oil. Once garlic is golden-brown, add tomato paste and cook until darker in color. Add tomatoes, basil, and kosher salt.
3. Simmer your marinara. Bring the sauce to a simmer and cook until the flavors meld. Taste and season with salt as needed. 

• Swap bay leaf for basil. Francesco uses bay leaf for his marinara.
• If you prefer Marcella Hazan’s buttery marinara recipe, halve the olive oil and add a tablespoon of cold butter after the sauce is done cooking. Swirl it in with a spoon, letting it dissolve and emulsify.

The sauce can be refrigerated in an airtight container for up to 4 days, or frozen for up to 6 months.

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