Check out my marinara sauce recipe – it’s the real deal, the only original recipe you’ll find in Italy for marinara.

Also, heads up if you’re planning to mix it with pasta, make sure to read the note at the end. In Italy, we actually pair it with different kinds of food.

A close-up photo of marinara sauce, with pieces of basil and oregano visible in the red tomato sauce.

Marinara Sauce Recipe | Italian Version

Guido Pasquariello

Savor the essence of the Mediterranean with this simple yet flavorful Marinara Sauce. Made with ripe tomatoes or rich tomato puree, fragrant garlic, and high-quality extra virgin olive oil, this sauce is a versatile Italian classic that adds a burst of summer to any dish.

5 from 2 votes

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Prep Time 10

Cook Time 20

Course First Course

Cuisine Italian

Servings

EQUIPMENT (PAID LINKS)

Skillet or saucepan
Knife
Cutting board

Ingredients

3 cups ripe tomatoes or tomato puree
1 clove garlic
1 teaspoon dried oregano
A handful fresh parsley, chopped (or frozen parsley)
2 tablespoons extra virgin olive oil
Salt to taste

Instructions

Prepare the Garlic: Peel and thinly slice the garlic clove.
1 clove garlic
Sauté the Garlic: In a skillet, heat the olive oil and gently fry the garlic until golden.
2 tablespoons extra virgin olive oil
Add Tomatoes: Wash and chop the tomatoes into small pieces. Add them to the skillet and stir.
3 cups ripe tomatoes
Cook the Sauce: Let the mixture cook until it reduces to a sauce consistency. Stir well and season with salt.
Salt
Finish with Herbs: Remove from heat and stir in the parsley and oregano. Serve warm or at room temperature.
1 teaspoon dried oregano, A handful fresh parsley, chopped

Notes

If using tomato puree, the cooking time may be shorter.
Adjust the amount of garlic and herbs according to your taste.

Versatile Uses of Marinara Sauce:

On Pizza: Spread cold on pizza dough, adding herbs after baking to avoid bitterness.
With Meat: Great for “Carne alla pizzaiola” – fry meat slices with garlic and oil, then add sauce and cook.
On Toasted Bread: Perfect for bruschetta-like crostini. Toast bread slices, then top with sauce.

Marinara Sauce: Beyond Pasta – Versatile Traditions in Italian Cuisine

Marinara sauce isn’t just for spaghetti, you know. In Italy, it’s a big deal way beyond just pasta. I wrote about why you won’t easily find pasta alla marinara in Italy at this link.

This awesome sauce, whipped up with tomatoes, garlic, and oregano, is like a taste of Italian tradition – simple, fresh, and straight-up delicious.

In Italy, where it really counts, marinara sauce is the star on pizzas, especially the iconic Pizza alla Marinara. This pizza skips the cheese, letting the sauce’s bold taste shine. It’s perfect for folks who dig simpler flavors or need to dodge dairy for health reasons.

The name “marinara” means “sailor-style,” nodding to its roots with Neapolitan fishermen who needed something quick and yummy while out at sea.

But wait, there’s more! Marinara sauce jazzes up all sorts of Italian eats. It’s the secret sauce in “Carne alla pizzaiola,” where it cozies up with meat fried in garlic and oil.

And for a twist on bruschetta, it tops off crispy toast, swapping in cooked tomatoes for the usual raw kind. These cool twists show just how versatile marinara sauce is, and how it’s a big part of Italy’s food scene, full of creativity and rich history.

Homemade Italian Marinara Sauce | Old-World Recipe