Salsa di Pomodoro alla Napolitana (Neapolitan-Style Marinara Sauce) Recipe

Marinara Sauce
Michael Waring/Getty Images
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 4 to 5 servings
Nutrition Facts (per serving)
278 Calories
27g Fat
8g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 278
% Daily Value*
Total Fat 27g 35%
Saturated Fat 4g 19%
Cholesterol 0mg 0%
Sodium 127mg 6%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 2g
Vitamin C 29mg 143%
Calcium 26mg 2%
Iron 1mg 4%
Potassium 494mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Though a slow-cooked "pomarola" tomato sauce that simmers for hours is certainly worth the time and effort, there are times when you want something quicker―that's when this classic Neapolitan tomato sauce, known as "marinara" in the U.S., comes into play. It's perfect for pasta, but will also work well on pizza or as a dipping sauce, or as an element in countless other recipes. 

This super-quick and easy recipe starts from fresh plum tomatoes and will make about 1 1/4 pounds of sauce (1 large jar) in about 15 minutes. No need to buy jarred pasta sauce ever again!

If tomatoes are not in season, you can start from canned, whole plum tomatoes instead (drain and seed them). 


  • 2 1/4 pounds plum tomatoes

  • 1/2 cup olive oil

  • 2 cloves garlic, lightly crushed

  • Sea salt, to taste

  • Freshly ground black pepper, to taste

  • 12 large fresh basil leaves, coarsely chopped

  • 2 tablespoons extra-virgin olive oil

Steps to Make It

  1. Set a large, covered pot full of water to boil over high heat.

  2. Meanwhile, wash and core the tomatoes, then use the tip of a sharp paring knife to cut an "X" shape into the tip of each one (this will make the peels easier to remove). Dump the tomatoes into the boiling water for 1 minute to blanch them and remove them with a slotted spoon.

  3. Peel the tomatoes (starting from the tips made by the X shape that you cut), discarding their skins. Seed and slice the tomatoes, place them in a large bowl. 

  4. Heat the oil and the garlic in another large pot (traditionalists use one made of terracotta―you don't have to use terracotta, but be sure to use a nonreactive pot, such as stainless steel, glass, or enameled cast iron―do not use an aluminum or uncoated iron or cast-iron pot to avoid unpleasantly metallic-tasting, not to mention unhealthy, sauce), and stir in the tomatoes before the garlic begins to color. Season with salt and pepper to taste, then cover and simmer over low heat for 10 minutes.

  5. Stir in the basil, simmer for 5 minutes more and remove from heat. Whisk in the extra-virgin olive oil with a whisk until it's emulsified into the sauce. 


  • If serving on pasta: Allow about 1/4 cup of sauce (or more, to taste) and 1/4 pound of pasta per serving; serve the pasta with grated cheese on the side.
  • To keep the sauce from becoming heavy, it's important that the oil not get too hot before the tomatoes are stirred in. Also, some Neapolitan cooks of the older generation made this sauce using lard rather than oil.