Stanley Tucci’s Irresistible Homemade Marinara Sauce – Easy and Ready to Rock Your Pasta

Let’s be real for a second—if you’ve ever thought that “homemade marinara” is code for “hours of suffering over a stove,” Stanley Tucci is here to change your life.

His unstoppable, flavor-packed sauce is so easy, it’s almost suspicious. I stumbled on this gem while trying to impress my family with a fancy pasta night and, let’s just say, this sauce did all the heavy lifting.

Bold, flavorful, and totally crave-worthy, this marinara is your new go-to for pasta, pizza, or just about anything that could use a touch of tomato magic.

Stanley Tucci’s Famous Marinara Sauce

This isn’t just any marinara sauce—it’s Stanley Tucci’s secret weapon for pizza, pasta, and just about anything that needs a little extra love. It’s so easy, you’ll wonder why you ever bought store-bought sauce. Tomatoes, garlic, and basil come together for the perfect homemade touch.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Main Sauce

Cuisine Italian

Servings 3 cups

Equipment

• Large skillet
• Wooden spoon
• Measuring cups
• Measuring spoons

Ingredients

  

• ¼ cup olive oil
• 2 cloves garlic halved
• ½ white onion thinly sliced
• 1 35-ounce can whole peeled tomatoes (preferably San Marzano), with juice
• 3 –4 fresh basil leaves
• Pinch dried oregano
• Salt to taste

Instructions

• Heat the Olive Oil: Pour the olive oil into a large skillet and warm it over medium heat.
  ¼ cup olive oil
• Cook the Aromatics: Add the garlic and sliced onion. Cook them for 3–5 minutes until the onion is soft but not browned.
  2 cloves garlic, ½ white onion
• Add the Tomatoes: Pour in the whole peeled tomatoes with their juice. Use a fork to gently crush the tomatoes so they break apart a bit.
  1 35-ounce can whole peeled tomatoes (preferably San Marzano), with juice
• Season the Sauce: Toss in the basil leaves, sprinkle in a pinch of dried oregano, and add a good pinch of salt. Give it all a good stir.
  3 –4 fresh basil leaves, Pinch dried oregano, Salt
• Simmer to Perfection: Bring the sauce to a gentle boil, then lower the heat and let it simmer for 25–30 minutes. Stir it occasionally until the sauce thickens and sweetens.
• Store and Enjoy: Let the sauce cool. Keep it in the fridge for up to a week, or freeze it for up to 3 months.

Stanley Tucci’s Marinara Hacks: The Lazy, Flavor-Packed Secrets You’ll Swear By 🍅

🍝 Use the Good Stuff (Or Don’t, I Won’t Judge)
Sure, Stanley loves San Marzano tomatoes, and yeah, they’re awesome. But if you’re in a pinch, any decent whole peeled tomatoes will still make a sauce that’ll have people licking their plates.

🧄 Garlic Lovers, This Is Your Moment
Two cloves? Cute. Double it if you’re feeling bold. Roast them beforehand if you want to feel fancy. Or just chuck in pre-minced from the jar—no one will know.

🧅 Onion Drama
The original calls for white onion, but I’ve swapped it for yellow, sweet, even red onions (when that’s all I had). It all works. Just don’t let it brown—it’s a sauce, not a caramelized onion dip.

🌿 Basil or Bust
No fresh basil? Dried basil works, though it won’t have the same fresh punch. Just use a little less, or the sauce will taste like you dumped in a jar of dried herbs.

🍷 Want to Sound Fancy? Add Wine
A glug of red wine when you toss in the tomatoes makes it feel like you know what you’re doing. Plus, it deepens the flavor. Just don’t drink it all before the sauce is done simmering.

🧂 Salt Like You Mean It
Don’t be shy—taste and add salt as you go. This is what makes a sauce chef’s kiss instead of meh.

🥶 Leftovers? Freeze It Like a Pro
This sauce freezes like a dream. Pop it into freezer-safe bags or containers, and boom—homemade sauce for weeks. Thaw it on busy nights and pretend you made it fresh.

Serve It Like a Boss 🍝
Look, you didn’t just spend 30 minutes making Stanley Tucci’s unstoppable marinara to dump it on limp spaghetti and call it a day. Here’s how to use this bold, flavorful sauce like you’re hosting your own cooking show:

• Toss it with spaghetti or fettuccine and shower it with parmesan like you’re on TV.
• Layer it into lasagna and pretend you’re Italian royalty.
• Slather it on pizza dough for a “homemade pizza” flex no one will question.
• Dunk garlic bread into it while saying, “It’s just a little snack.”
• Smother it over roasted veggies, gnocchi, or even grilled chicken to make boring dinners feel gourmet.

Now you’ve got the secrets. Go forth, saucy chef.