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A pot of homemade marinara sauce with a wooden spoon and fresh basil, San Marzano tomatoes and garlic beside the pot

Cousin Mike's Homemade Marinara Sauce

Homemade marinara sauce that tastes slow-simmered in just 30 minutes — hand-crushed San Marzano tomatoes, gently cooked garlic, and a spoonful of butter stirred in off the heat to round out the acidity.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Sauce
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 (28 oz) cans whole San Marzano tomatoes preferably DOP
  • 1/4 cup extra virgin olive oil
  • 6 cloves garlic thinly sliced
  • 1 small yellow onion finely diced (optional)
  • 1 tablespoon tomato paste optional, for depth
  • 1/2 teaspoon red pepper flakes optional
  • 1 teaspoon kosher salt plus more to taste
  • 6 leaves fresh basil plus more for serving
  • 2 tablespoons unsalted butter
  • 1 pinch sugar only if needed

Method
 

  1. Pour the tomatoes into a large bowl and crush them by hand into small pieces, pulling out and discarding any tough white cores. Leave some texture — you are not making purée.
  2. Warm the olive oil in a large saucepan or Dutch oven over medium-low heat. Add the sliced garlic (and onion, if using) and cook gently, 2–3 minutes, until fragrant and just barely golden. Do not let the garlic brown or it will turn bitter.
  3. If using tomato paste, stir it in and cook for 1 minute until it darkens slightly.
  4. Add the crushed tomatoes, salt, and red pepper flakes. Bring to a gentle simmer, then lower the heat and cook, stirring occasionally, for 20–30 minutes, until the sauce has thickened and deepened in color.
  5. Remove from the heat. Stir in the butter until melted and glossy, then tear in the fresh basil.
  6. Taste and adjust with salt. Only if the sauce still tastes sharp, stir in a pinch of sugar. Serve over pasta, spoon over meatballs, or use as the base for lasagna.

Notes

Freezes well for up to 3 months in airtight containers — make a double batch. For extra savory depth, drop a Parmesan rind in while it simmers and remove before serving. Serve with Cousin Mike's Homemade Garlic Bread, over Italian Meatballs, or build it into the Three-Meat Lasagna.