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Marinara Sauce

An Italian Icon

30 Jan 2016 1 hr 10 mins 4-6


This sauce is a classic and was born in Naples, the home of pizza. Don’t go confusing it with spaghetti or seafood marinara. Although they are similar, marinara is, at its heart, a tomato-based sauce with a few simple ingredients that transform it into the building block for so many other dishes. It’s super simple and something every cook should have in their repertoire.


¼ cup olive oil
2 large onions, finely chopped
5 garlic cloves, peeled and finely chopped
4 x 400 gram tins whole peeled plum tomatoes
large handful of basil leaves, roughly torn

28-30cm pot

Prep time: 5 minutes
Cooking time: 1hr 10 minutes



Heat the olive oil in the pot on a low-medium heat. Add the onions and garlic and cook, stirring occasionally until softened (10 mins). Add the plum tomatoes, crushing them in your hands as you pour them in. (This helps to break them down, so you get a nice sauce consistency.) Stir in the basil, bring to a boil, then reduce to a very gentle simmer for 1 hour, stirring occasionally, until the sauce is nice and thick.

Once completely cooled, place in jars or containers and freeze. The sauce will keep in a sealed container in the fridge for up to 1 week.

Marinara is perfect for adding to any pasta, with spaghetti and meatballs, even as a pizza sauce. It’s so versatile and adds huge depth of flavour to meals.