Stacey’s Best Basic Marinara Sauce Recipe

A Pot Full of Memories

My friend Stacey gave me this recipe years ago. We were neighbors. She brought over a jar of this sauce one rainy afternoon. I still laugh at that. I thought my own sauce was good. But hers was sunshine in a bowl.

That is why this matters. A simple recipe can connect people. It becomes a story you share. It turns a meal into a memory. Do you have a recipe from a friend that you love?

The Secret is in the Onions

Do not rush the onions. This is the big secret. Let them dance in the olive oil until they are soft and see-through. It takes about ten minutes. Your kitchen will start to smell wonderful.

This step builds a sweet, gentle base for your sauce. Rushing it makes the flavor sharp. Taking your time makes it kind. That is the heart of good cooking. It teaches us to be patient for good things.

A Quick Word on Garlic

Once the onions are soft, you add the garlic. Just stir it for one minute. You only want to wake up its flavor. Doesn’t that smell amazing? If you cook it too long, it can turn bitter.

Fun fact: The smell of garlic comes from a chemical called allicin. It is the plant’s way of protecting itself. We just get to enjoy the tasty result.

To Simmer or Not to Simmer

Now, add your tomatoes, salt, and pepper. Here is your choice. Stacey liked a fresh, bright sauce. She cooked it for just 30 minutes. I sometimes let mine bubble for 45 minutes for a deeper flavor.

This is your sauce. You get to decide. Do you like a bright, tangy taste? Or a rich, slow-cooked flavor? There is no wrong answer. It is all about what makes you happy.

More Than Just a Sauce

This is not just for pasta. I have used it on pizza. I have dipped bread in it. I have even poached eggs in it for a special breakfast. It is a friendly, useful sauce to have in your fridge.

That is why this matters. A good basic recipe gives you freedom. It is like a best friend in the kitchen. You can always count on it. What is your favorite way to eat marinara sauce?

Ingredients:

Ingredient	Amount	Notes
Olive oil	1/4 cup
Yellow onion	1 large	Finely diced
Garlic	6 cloves	Minced
Crushed tomatoes	1 (28-ounce) can
Diced tomatoes	1 (28-ounce) can
Salt	1 teaspoon
Black pepper	1/2 teaspoon

Stacey’s Best Basic Marinara Sauce

My friend Stacey gave me this recipe years ago. I still make it every single week. It fills the whole house with the most wonderful smell. Doesn’t that smell amazing? It reminds me of big family dinners and happy, noisy kitchens.

This sauce is so simple and honest. You only need a few good ingredients. Let’s walk through it together, step by step. I promise, it’s easier than you think.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 (28-ounce) cans whole peeled tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

Step 1: Pour the olive oil into your big pot. Let it get warm over a medium flame. Now, add your finely chopped onion. We want to cook them until they’re soft and see-through. This should take about ten minutes. Stir them now and then so they don’t stick. (A hard-learned tip: Don’t rush the onions! They make the whole sauce sweet.)

Step 2: Next, add your minced garlic. Oh, I love this part. The smell is just heavenly. Stir it around for about one minute. You will know it’s ready when you can really smell it. Be careful not to let it turn brown. Burnt garlic can taste a little bitter, you see.

Step 3: Now, pour in both cans of tomatoes. Add the salt and pepper, too. Give it a good stir. Turn the heat down so it just bubbles gently. Let it cook without a lid for half an hour or more. A short cook keeps it bright and fresh. A long cook makes it deep and rich. Which flavor do you like best? Share below!

Cook Time: 30–45 minutes
Total Time: 45–60 minutes
Yield: 6 servings
Category: Dinner, Sauce

Three Tasty Twists

This sauce is like a blank canvas. You can change it in so many fun ways. Here are a few of my favorite ideas to get you started. I love getting creative in the kitchen.

Spicy Kick: Add a big pinch of red pepper flakes with the garlic. It gives it a nice little warmth. Perfect for a chilly evening.

Herb Garden: Stir in a handful of fresh basil at the very end. It makes the sauce taste like summer. I still laugh at how much my grandson loves this one.

Creamy Dream: Swirl in a spoonful of heavy cream right before serving. It turns the sauce a pretty pink color. So rich and comforting.

Which one would you try first? Comment below!

How to Serve Your Sauce

Of course, it’s wonderful on a big plate of spaghetti. But don’t stop there! Try it as a dipping sauce for crispy garlic bread. You could also bake it with meatballs and melted cheese. That is my favorite Sunday supper.

For a drink, a glass of red wine pairs nicely. For the kids, I love fizzy Italian lemonade. It cuts through the rich tomato flavor so well. Which would you choose tonight?

Storing Your Sauce for Sunny Days

This sauce is perfect for making ahead. Let it cool completely first. Then pour it into jars for the fridge.

It will be happy in your fridge for nearly a week. You can also freeze it for later. I use old yogurt containers for freezing.

I once spilled a whole pot trying to freeze it hot. What a mess my kitchen was. Now I always wait for it to cool.

Batch cooking saves you time on busy nights. It means a home-cooked meal is always close by. This makes your week feel simpler.

To reheat, just warm it slowly in a pot. Stir it now and then. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Sauce Troubles

Sometimes a sauce can be a little too sharp. If it tastes too tangy, do not worry. A tiny pinch of sugar will calm it down.

I remember when my grandson said my sauce was too sour. A small spoon of sugar fixed it right up. He loved it after that.

If your sauce is too thin, just let it simmer longer. The extra cooking time thickens it nicely. This gives you the perfect texture.

Getting the flavor right builds your cooking confidence. A small fix can make a big difference. You learn to trust your own taste.

If it is too thick, stir in a little water. This makes it just right for pasta. Which of these problems have you run into before?

Your Sauce Questions, Answered

Q: Is this sauce gluten-free? A: Yes, it is naturally gluten-free. It is safe for friends who avoid gluten.

Q: Can I make it ahead of time? A: Absolutely. It tastes even better the next day. The flavors get to know each other.

Q: What if I do not have an onion? A: You can use onion powder instead. A tablespoon should do the trick.

Q: Can I double the recipe? A: Of course. Just use a bigger pot. It is great for a big family meal.

Q: Any optional add-ins? A: A handful of fresh basil is lovely. Stir it in at the very end. Which tip will you try first?

A Note From My Kitchen to Yours

I hope you love making this sauce. It is a little piece of my kitchen. I want to share it with you.

Seeing your creations would make my day. You can share a photo of your meal. *Fun fact: The first known tomato sauce recipe was published in 1692.

Have you tried this recipe? Tag us on Pinterest! I would be so thrilled to see it. Happy cooking!

—Elowen Thorn.