Sauces, Gravies & Dressings

Big-Batch Marinara Sauce

A pot of tomato sauce quietly simmering on the stove can become several meals. This marinara starts with canned plum tomatoes and finishes with fresh basil, giving you a flexible base for pasta and bakes.
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Prep
15 minutes
Cook
2 hours 30 minutes
Total
2 hours 45 minutes
Serves
12 sauce portions

Bring it to the table

About this recipe.

A slow-simmered tomato sauce with onion, garlic and fresh basil. Make a large pot for pasta, lasagna or pizza, then refrigerate or freeze the extra sauce in meal-sized portions.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 large yellow onion (finely diced)
  • 4 cloves garlic (minced)
  • 4 28-oz cans whole plum tomatoes (with their juices; 112 oz total)
  • ½ cup fresh basil leaves (loosely packed, torn)
  • ¼ cup olive oil
  • 1 tsp salt (start here and adjust after simmering)
  • ½ tsp black pepper (or to taste)

Make one pot, plan several meals

This is a large batch made with four 28-ounce cans of tomatoes. Let it reduce gently, stirring the bottom of the pot occasionally. The finished volume varies, so measure what you need for another recipe before storing the rest in meal-sized portions.

Recipes to use it in

Use the same sauce for your next pasta dinner. For pizza, simmer it to a thicker consistency so the topping does not make the crust soggy.

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The cooking plan

How to make Big-Batch Marinara Sauce.

  1. Heat the olive oil in a large, heavy pot over medium heat. Add the onion and cook for 6–8 minutes, stirring, until softened. Add the garlic and stir for about 30 seconds without browning it.

  2. Carefully pour in all four cans of tomatoes and their juices. Break up the tomatoes with a spoon or potato masher. Stir in the salt and pepper.

  3. Bring just to a simmer. Reduce the heat to low and partially cover the pot. Cook for about 2 to 2½ hours, stirring and scraping the bottom occasionally, until the sauce has thickened to your liking. Add a splash of water if it becomes too thick before the flavor develops.

  4. Remove the pot from the heat and stir in the basil. Taste and adjust the salt and pepper after the sauce has reduced. Leave chunky, or carefully use an immersion blender with its head submerged for a smoother sauce; avoid splashing hot sauce.

  5. Use with pasta, lasagna or pizza. For leftovers, divide into shallow containers so the sauce cools promptly, then refrigerate or freeze in useful portions.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Big-Batch Marinara Sauce

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A slow-simmered tomato sauce with onion, garlic and fresh basil. Make a large pot for pasta, lasagna or pizza, then refrigerate or freeze the extra sauce in meal-sized portions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 12 sauce portions
Course: Sauces
Cuisine: Italian, Italian American
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

  • 1 large yellow onion finely diced
  • 4 cloves garlic minced
  •  
    4 28-oz cans whole plum tomatoes with their juices; 112 oz total
  •  
    ½ cup fresh basil leaves loosely packed, torn
  • ¼ cup olive oil
  • 1 tsp salt start here and adjust after simmering
  • ½ tsp black pepper or to taste

Equipment

1 Stock pot
1 Stirring spoon
1 Chef's knife
1 Emulsion blender (or a food mill)

Instructions
 

  1. Heat the olive oil in a large, heavy pot over medium heat. Add the onion and cook for 6–8 minutes, stirring, until softened. Add the garlic and stir for about 30 seconds without browning it.
  2. Carefully pour in all four cans of tomatoes and their juices. Break up the tomatoes with a spoon or potato masher. Stir in the salt and pepper.
  3. Bring just to a simmer. Reduce the heat to low and partially cover the pot. Cook for about 2 to 2½ hours, stirring and scraping the bottom occasionally, until the sauce has thickened to your liking. Add a splash of water if it becomes too thick before the flavor develops.
  4. Remove the pot from the heat and stir in the basil. Taste and adjust the salt and pepper after the sauce has reduced. Leave chunky, or carefully use an immersion blender with its head submerged for a smoother sauce; avoid splashing hot sauce.
  5. Use with pasta, lasagna or pizza. For leftovers, divide into shallow containers so the sauce cools promptly, then refrigerate or freeze in useful portions.

Nutrition

Serving: 12ozCalories: 196kcalCarbohydrates: 13gProtein: 3gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 650mgPotassium: 709mgFiber: 4gSugar: 8gVitamin A: 2410IUVitamin C: 41mgCalcium: 35mgIron: 1mg

Video

Notes

Batch size: Starts with four 28-ounce cans of tomatoes. The finished volume depends on the tomatoes, pot and reduction; measure your batch if a second recipe calls for a specific amount. Twelve sauce portions is a planning estimate, not a measured cup yield.
Storage: Refrigerate in covered containers within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days or freeze for up to 3 months for best quality. Reheat leftovers to 165°F. This recipe is not a tested canning formula.
Use it in: zucchini lasagna or cauliflower-crust pizza.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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