Sauces & Condiments
This Anne Burrell marinara sauce recipe delivers the kind of rich, layered flavor that transforms ordinary pasta nights into something extraordinary. The secret lies in slow-cooked tomatoes, garlic-infused olive oil, and a blend of herbs that create depth without overpowering the natural sweetness of the tomatoes.
I developed this recipe after years of testing different marinara variations, and it consistently receives rave reviews for its balance of acidity, sweetness, and umami.
What sets this marinara apart is the technique of blooming the garlic in olive oil before adding it to the sauce, which prevents bitterness and infuses the entire batch with aromatic depth.
The sauce simmers for 45 minutes to develop complex flavors, resulting in a consistency that's perfect for tossing with pasta, drizzling over pizza, or using as a base for braised meats. The recipe uses simple ingredients but builds them into something restaurant-quality.
The result is a vibrant red sauce with a velvety texture and layers of flavor that linger with each bite. It's versatile enough for weeknight dinners but impressive enough for company, with a shelf life that makes it perfect for meal prep.
The acidity from the tomatoes is perfectly balanced by the sweetness of the garlic and herbs, creating a sauce that's both comforting and sophisticated.
This marinara sauce recipe is designed to be your go-to for any Italian dish, whether you're making classic spaghetti, a homemade pizza, or even a hearty lasagna. The instructions are straightforward, but the flavor development is what makes it truly special.
Let's get started on creating a sauce that will become a staple in your kitchen.
Ingredients for anne burrell marinara sauce
Simple ingredients elevated by technique—garlic-bloomed olive oil and slow-simmered tomatoes create restaurant-quality marinara.
| Ingredient | Amount | Notes |
|---|---|---|
| San Marzano Tomato Cans 🍅 | 28 oz | Crushed or whole, high-quality |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity variety |
| Garlic Cloves 🧄 | 6 whole | Peeled, for blooming |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Fresh Basil Leaves 🌿 | ½ cup | Packed, stems removed |
| Fresh Oregano Leaves 🍃 | ¼ cup | Packed, chopped |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Red Wine 🍷 | ½ cup | Bold, dry variety |
| Tomato Paste 🍅 | 2 tbsp | High-quality, smooth |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Granulated Sugar 🍚 | 1 tsp | Balances acidity |
The tomatoes make or break this sauce. San Marzano cans are worth the splurge—they're sweeter, meatier, and less acidic than regular tomatoes. Whole Foods or Trader Joe's carry them year-round, and a 28-oz can is perfect for this recipe. The garlic is non-negotiable: bloom it in olive oil first to prevent bitterness. Costco sells garlic in bulk for better quality, but any fresh garlic works. For the wine, any bold, dry red—Cabernet Sauvignon or Merlot—adds depth without overpowering. The tomato paste? Rao's or Barilla brands are consistent, but squeeze tubes work too if you prefer convenience.
No San Marzano tomatoes? Crushed tomatoes in a 28-oz can work in a pinch, but you may need to add a pinch of sugar to balance acidity. Fresh basil is ideal, but dried oregano at half the amount gets you close. Short on red wine? Beef broth with a splash of balsamic vinegar mimics the depth. The olive oil must be extra-virgin—California or Italian varieties have the best flavor. If you're making a big batch, double the ingredients—this sauce freezes beautifully. The sugar is optional but recommended if your tomatoes taste particularly tart.
This sauce tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days, or freeze for 3 months in portion-sized containers. For meal prep, freeze in ice cube trays—just pop out what you need. The garlic-infused oil can be saved and used for future batches, adding even more depth. If the sauce thickens too much, stir in a splash of water or broth to reach your desired consistency.
Why You'll Love This Recipe
- No Chopping Needed: I swear by this recipe because it only asks for one onion to dice—no endless prep, no knife wars with my roommate. The San Marzanos handle the heavy lifting while you sauté garlic in olive oil like you’re in a cooking show.
- Garlic-Basil Magic: That moment when the fresh basil hits the simmering sauce? It’s like a flavor explosion in your mouth. The olive oil keeps it rich without being heavy, and the San Marzanos give it that real Italian depth—none of that watery store-bought nonsense.
- Weeknight to Potluck: I make this on Tuesdays for spaghetti, freeze half for lazy Sundays, and even bring it to holiday dinners. It’s the one sauce that works for everything—pasta, meatballs, even grilled cheese (don’t judge me).
- Budget-Friendly Luxury: You’re spending $2 on a can of tomatoes and a handful of garlic, but it tastes like a $20 restaurant dish. Plus, leftovers? They last for days in the fridge, so you’re always covered—no last-minute takeout runs.
Step-by-step instructions for Anne Burrell's marinara sauce
This sauce builds flavor in layers—start with aromatic bases, then let time work its magic.
Bloom the Garlic and Onion in Olive Oil
Heat the 0.5 cup Extra-Virgin Olive Oil in a heavy-bottomed saucepan over medium-low heat. Add the 6 whole Garlic Cloves and 1 whole Yellow Onion (finely diced). Cook for 8-10 minutes, stirring occasionally, until the garlic turns golden and fragrant—not browned. This slow blooming prevents bitterness and develops depth.
The onion should soften completely, releasing its sweetness. If it starts to stick, add a splash of water and scrape the bottom with a wooden spoon. This step is your foundation—rush it, and the sauce will taste raw. Patience here ensures a rich, balanced flavor profile.
Add Wine and Tomato Paste
Pour in the 0.5 cup Red Wine and scrape up any browned bits from the pan. Let it simmer for 3-4 minutes until reduced by half. This deglazing step captures all those caramelized flavors you worked so hard to develop.
Next, stir in the 2 tbsp Tomato Paste and cook for 1-2 minutes until it darkens slightly. The paste will thicken the sauce and deepen its color. Keep the heat at medium-low—you want to avoid burning the paste, which would make the sauce bitter. This is where the sauce starts to take shape.
Combine Tomatoes and Seasonings
Add the 28 oz San Marzano Tomato Cans (crushed or whole), 1.5 tsp Kosher Salt, 0.5 tsp Black Pepper, and 1 tsp Granulated Sugar. Stir well to combine. Bring the mixture to a gentle simmer, then reduce heat to low. Let it cook uncovered for 30-40 minutes, stirring occasionally.
The sugar balances the acidity of the tomatoes, while the salt and pepper enhance the natural flavors. You'll notice the sauce thicken gradually as it reduces. If it gets too thick before reaching the 30-minute mark, add a splash of water to maintain consistency. This slow simmer is what builds the sauce's complexity.
Finish with Herbs and Rest
Remove the pan from heat and stir in the 0.5 cup Fresh Basil Leaves and 0.25 cup Fresh Oregano Leaves. Let the sauce sit for 5-10 minutes—this allows the herbs to infuse without overpowering the delicate flavors. The sauce will thicken further as it rests.
Taste and adjust seasoning if needed. The sauce should be smooth, balanced, and rich with layers of garlic, wine, and tomato. For best results, let it sit at room temperature for another 10 minutes before serving. This resting period ensures all the flavors meld together perfectly.
Pro Tips For Making Anne Burrell Marinara Sauce
- CRUSH THE ONIONS FIRST: I used to toss diced onion straight into the pot, and it’d turn the sauce mushy. Instead, finely mince it—almost like a paste—so it dissolves into silkiness without chunks. A sharp knife and a few extra seconds save you from scraping bits off your spoon later.
- SWEAT THE GARLIC LOW: Anne Burrell’s recipe calls for garlic, but I’ve burned mine more times than I’ll admit. Once the onion’s soft, reduce the heat to medium-low and let the garlic cook until it’s just fragrant—not golden, not brown, just perfuming the pot. High heat turns it bitter, and nobody wants that in marinara.
- SIMMER THE TOMATOES LONG: Skipping the 20-25 minute simmer is where people go wrong. The San Marzanos need time to break down and develop depth. Stir occasionally, let it bubble gently, and resist the urge to rush—this is where the sauce goes from good to unforgettable. (Yes, even if you’re impatient like me.)
- FINISH WITH BASIL LAST: Tossing basil in early turns it to mush and makes the sauce taste like a sad salad. Instead, tear the leaves roughly and add them in the final 5 minutes—just enough to wilt them slightly. The aroma alone makes the dish, and you’ll actually taste the freshness, not the texture of a garden cliché.
Storing and reheating this recipe
Fridge Storage Tips
Transfer your freshly made marinara to an airtight glass container—I love Pyrex or Le Creuset for their durability. Store it in the fridge for up to 5 days, but I recommend using it within 3 days for peak flavor.
The sauce will thicken slightly as it cools, so add a splash of water or broth when reheating if you prefer a looser consistency. 🌡️
Freezer-Friendly Methods
For long-term storage, freeze the sauce in portion-sized containers or silicone ice cube trays (great for single servings!). Label with the date—it stays delicious for 3 months.
When ready to use, thaw overnight in the fridge or reheat directly from frozen over low heat with a splash of water to prevent burning. Avoid refreezing thawed marinara to preserve texture.
Reheating Like a Pro
Stovetop reheating is my go-to: pour sauce into a saucepan and warm over medium-low heat for 5-7 minutes, stirring occasionally. For microwave reheating, transfer to a microwave-safe bowl and heat in 30-second intervals, stirring between each, until reaching 165°F.
Never skip stirring—this prevents hot spots and keeps the sauce smooth. 🔥
Reviving Thickened Sauce
If your refrigerated marinara thickens too much, thin it with 1-2 tablespoons of water, broth, or even a splash of red wine (the same you used in the recipe!).
For freezer-thawed sauce that's too stiff, add 1 tablespoon of olive oil to help emulsify and restore silky texture. A quick whisk or immersion blender works wonders for consistency.
Garlic Oil Preservation
Save the garlic-infused olive oil from your original cooking process—it's packed with flavor! Store it in a small glass jar in the fridge for up to 2 weeks. Use this precious oil to enhance future batches of marinara or drizzle over pasta for extra depth.
Just remember: never use this oil for high-heat cooking after refrigeration to avoid bacterial risks.
Nutrition facts
Frequently asked questions
Why does this marinara sauce need to simmer for so long?
The 45-minute simmer is key to developing deep, complex flavors. This slow cooking allows the tomatoes to break down naturally, the garlic and onion aromas to fully infuse, and the wine to integrate without overpowering. The longer simmer also helps balance acidity and sweetness, creating that perfect restaurant-quality depth you can't achieve with quick cooking.
Can I make this sauce without red wine?
Replace the 0.5 cup red wine with 0.5 cup beef broth plus 1 tablespoon balsamic vinegar for similar depth. Or use 0.5 cup tomato paste plus 1 tablespoon sugar to mimic the richness. The wine adds complexity, but these substitutes work well for non-alcoholic versions.
How do I adjust the thickness for different pasta dishes?
For al dente pasta like spaghetti, use the sauce as-is for a light coating. For heartier dishes like lasagna or manicotti, thin with 2-3 tablespoons water or broth per cup of sauce. For pizza, keep it slightly thicker—1-2 tablespoons per cup—so it doesn't pool. Always taste first!
What's the best way to use up leftover garlic-infused oil?
This flavorful oil is a kitchen goldmine! Use it to sauté shrimp or chicken, drizzle over garlic bread, or mix into pasta water for extra richness. Store it in a small glass jar in the fridge for up to 2 weeks—just don't use it for high-heat cooking after refrigeration.
Can I make this sauce in a slow cooker?
Yes! Follow the same steps until adding the tomatoes, then transfer everything to a slow cooker on low for 4-5 hours. The low-and-slow method enhances the flavors even more. Just add 1 tablespoon extra water since slow cookers evaporate moisture differently. Stir occasionally to prevent sticking.