Sauces & Condiments
Anne Burrell's marinara sauce recipe transforms simple tomatoes into a rich, layered sauce that rivals restaurant-quality—no canned shortcuts here. The secret lies in slow simmering, aromatic herbs, and a balance of sweetness and acidity that builds depth over time. I developed this version after years of testing, and it’s become my go-to for everything from pasta to pizza toppings.
What sets this marinara apart is the technique: onions and garlic cook low and slow to develop natural sweetness before tomatoes join the pot. A splash of red wine (optional but recommended) adds complexity, while fresh basil and oregano infuse the sauce with bright, herby notes.
The result is a sauce that’s velvety yet bright, with just enough acidity to cut through richness.
By the time you’re done, you’ll have a versatile sauce that’s perfect for tossing with al dente pasta, drizzling over garlic bread, or serving as a dip for crusty bread.
The flavor only improves with time, making it ideal for meal prep. Store it in the fridge for up to a week or freeze for months—no canned aftertaste here.
This recipe delivers restaurant-quality results with minimal effort, proving that homemade marinara can be both foolproof and deeply flavorful. Let’s get cooking—your taste buds will thank you.
Ingredients for anne burrell marinara sauce
Eleven simple ingredients create Anne Burrell's restaurant-quality marinara sauce—no canned shortcuts here.
| Ingredient | Amount | Notes |
|---|---|---|
| Extra-Virgin Olive Oil 🫒 | ½ cup | High quality, fruity, for richness |
| Yellow Onion 🧅 | 1 whole | Diced, medium size preferred |
| Garlic Cloves 🧄 | 4 cloves | Peeled, minced finely |
| Canned San Marzano Tomatoes 🍅 | 28 oz | Crushed by hand, seeds removed |
| Red Wine 🍷 | ¼ cup | Bold, dry variety like Cabernet |
| Fresh Basil Leaves 🌿 | ½ cup | Packed, stems removed |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Granulated Sugar 🍚 | 1 tbsp | Balances acidity |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The tomatoes are non-negotiable—San Marzano has the perfect balance of sweetness and acidity. Trader Joe's and Whole Foods carry them in cans, but if you can't find them, any high-quality crushed tomatoes work. The red wine adds depth, so grab whatever bold, dry bottle you've got open—Cabernet Sauvignon or Merlot both work. Fresh basil is ideal, but if you're using dried, cut the amount to one-third of what's listed. For the onions, yellow or red both work, but avoid sweet varieties like Vidalia—they don't caramelize as nicely.
No red wine? Substitute with 1/4 cup beef broth plus 1 tsp balsamic vinegar for that same umami punch. Dried oregano works in a pinch, but fresh oregano or thyme adds a brighter flavor if you've got it. The sugar might seem odd, but it's essential—it balances the acidity of the tomatoes and wine, giving you that perfect sweet-savory profile. Brown sugar works too if you're out of granulated. For the olive oil, extra-virgin is a must—it adds fruity notes that cheap oil can't match. If you're making this ahead, skip the lemon juice until serving—it keeps the sauce brightest when fresh.
This sauce tastes even better the next day as the flavors meld. Store it in the fridge for up to 1 week in an airtight container, or freeze for up to 3 months—just thaw overnight in the fridge. I like to portion it into 1-cup servings for easy use on pasta or pizza. For extra richness, stir in a pat of butter or a splash of heavy cream when serving. The sauce thickens as it cools, so if it seems too thick when cold, just warm it gently and stir. Trust me, the longer it simmers, the deeper the flavor gets.
Why You'll Love This Recipe
- Pantry Magic: I swear by this sauce because it uses what I already have—no special shopping required. That bottle of red wine gathering dust? Perfect. A can of San Marzano tomatoes sitting in the cupboard? Even better. Honestly, I’ve made this three times this month just because it’s that foolproof.
- Wine-Infused Depth: The red wine doesn’t just add color—it brings this sauce a richness that store-bought can’t touch. That first sip of the simmered reduction? It’s like a little Italian vacation in your mouth, especially when you let the garlic and onions caramelize in that olive oil first.
- Weeknight Hero: Between us, this is the sauce that saves me when I’m too tired to think. Toss it with pasta, dollop it on grilled chicken, or even use it as a pizza base. My kids don’t even question it—it’s just there, reliable and always delicious, even when I’m not.
- Leftovers That Shine: I make a big batch on Sundays because this sauce only gets better after a day or two. The flavors meld, and it’s still vibrant enough to use for lunch or dinner. Plus, freezing it means I always have a backup for lazy nights—no takeout needed.
Step-by-step instructions for Anne Burrell's homemade marinara
Let's build a rich, balanced sauce that tastes nothing like canned—just pure tomato flavor with depth.
Sauté Onions Until Translucent
Heat the 0.5 cup extra-virgin olive oil in a heavy-bottomed pot over medium-low heat. Add the 1 whole diced yellow onion and cook for 8-10 minutes, stirring occasionally, until completely soft and translucent with just a hint of golden color.
This slow cook time prevents burning while drawing out all the natural sweetness from the onion. If you rush this step, you'll get bitter flavors that ruin the sauce's balance. I like to press down gently with a wooden spoon to check doneness—when it releases easily from the pan, it's ready.
Add Garlic and Wine for Depth
Stir in the 4 cloves minced garlic and cook for 30 seconds until fragrant but not browned. Immediately pour in the 0.25 cup red wine and let it simmer for 2-3 minutes until completely reduced by half.
The wine's acidity brightens the sauce while its alcohol content helps break down the tomatoes' texture. I always use bold red wine here—Cabernet works perfectly. If you taste the sauce now, you'll notice how the wine's tannins start to mellow out as they cook.
Build the Tomato Base
Add the 28 oz crushed San Marzano tomatoes, 1 tbsp granulated sugar, 1 tsp salt, and 0.5 tsp black pepper to the pot. Stir well to combine, then bring to a gentle simmer over medium heat. Reduce heat to low and let it cook uncovered for 30 minutes, stirring occasionally.
This initial simmer helps break down the tomatoes' cell structure, releasing their natural sweetness. The sugar balances the acidity while the salt enhances all flavors. You'll notice the sauce thickens slightly as it cooks—this is normal and desirable. If it looks too thin at this stage, don't worry, it'll reduce more as we continue.
Finish with Basil and Brightness
Stir in the 1 tbsp lemon juice and 1 tsp dried oregano. Cook for another 15 minutes until the sauce has thickened to your desired consistency. Remove from heat and stir in the 0.5 cup fresh basil leaves, letting them wilt into the sauce.
The lemon juice adds a subtle brightness that cuts through the richness, while the basil infuses fresh aroma. Here's where you can adjust seasoning—taste and add more salt or pepper if needed. The sauce should be rich but not overly sweet, with bright tomato flavor and just a hint of wine's complexity.
Rest and Serve
Let the sauce sit off heat for 10 minutes before serving. This resting period allows all the flavors to meld together perfectly. The sauce will thicken further as it cools, so if you prefer it thinner, simply add a splash of water or pasta water when reheating.
This marinara tastes best when served immediately, but it keeps well in the refrigerator for up to 5 days or frozen for 3 months. The flavors actually improve over time as they continue to develop. I like to serve it with fresh pasta or crusty bread—it's that good.
Pro Tips For Making Anne Burrell Marinara Sauce
- Sweat the Onion First: I learned this the hard way—skipping this step means your sauce will taste raw and bitter. Dice the onion small, cook it in the olive oil over medium-low heat until it’s translucent and just starting to caramelize (about 8-10 minutes), stirring occasionally. No need to rush; this builds flavor that’ll carry through the whole sauce.
- Deglaze with Wine Immediately: As soon as you remove the onions, turn the heat to medium-high and pour in that red wine—don’t let it linger. Let it bubble for 2-3 minutes until it’s nearly evaporated, scraping up the browned bits (fond) from the pan. This step actually changes the outcome by adding depth and richness the tomatoes alone can’t provide.
- Crush the Tomatoes by Hand: Skip the blender—your future self will thank you. Drain the San Marzano tomatoes, then crush them roughly by hand with your fingers or a wooden spoon before adding them to the pan. This keeps the sauce chunkier and more textured, which is what Anne Burrell’s version nails. (Yes, even if you’re impatient like me.)
- Simmer Low and Long: After adding the tomatoes, reduce the heat to a gentle simmer—just enough to keep tiny bubbles breaking the surface. Let it cook uncovered for at least 45 minutes, stirring occasionally. This isn’t the prettiest method, but it’s the tastiest: it deepens the flavor and thickens the sauce naturally without burning it.
Essential equipment for this dish
Heavy-Bottomed Pot
This is your workhorse for marinara—enamel-coated cast iron or stainless steel pots distribute heat evenly and prevent scorching. I swear by my All-Clad D5 (3-quart size) for its durability and heat control.
If you're on a budget, a Lodge 5-quart enameled Dutch oven works perfectly. Avoid thin aluminum pots—they heat unevenly and can burn your sauce. 🔥
Wooden Spoon
A heat-resistant wooden spoon (like Oxo Good Grips) is essential for stirring without scratching your pot. Wood distributes heat better than metal and won’t react with acidic ingredients.
I keep one dedicated to sauces—it develops a beautiful patina over time. For extra flavor infusion, I occasionally press the spoon against the pot’s sides to release stuck-on bits.
Fine-Mesh Strainer
If you prefer a smoother sauce, a fine-mesh strainer (like OXO Good Grips) removes seeds and skins while keeping the flavorful pulp. I use mine after crushing tomatoes to ensure a velvety texture.
For a rustic look, skip straining—just press tomatoes through your fingers to remove seeds before adding them to the pot.
Immersion Blender
For a smooth, restaurant-quality finish, an immersion blender (like Breville Immersion Blender) lets you blend directly in the pot. Pulse for 10-15 seconds to emulsify the sauce without losing heat.
Pro tip: Add a splash of pasta water if the sauce thickens too much while blending. Avoid transferring hot sauce to a blender—it’s a safety hazard!
Kitchen Timer
Timing is everything—set a digital timer (or your phone) for each cooking stage to avoid overcooking. I use my Instant Pot timer for precision, but any timer works. The 30-minute simmer and 15-minute finish are critical for developing depth. A timer prevents distractions and ensures consistent results every time. 💡
Air-Tight Storage Containers
For leftovers, glass mason jars or BPA-free plastic containers (like Rubbermaid Brilliance) preserve flavor and prevent freezer burn. Portion sauce into 1-cup servings for easy reheating.
Label containers with dates—this sauce tastes best within 5 days refrigerated or 3 months frozen. I freeze extras in silicone ice cube trays for single-serving portions.
Nutrition facts
Frequently asked questions
Why does Anne Burrell's marinara use red wine?
The red wine adds depth and complexity that canned sauces lack. The alcohol helps break down the tomatoes' texture while the wine's acidity brightens the flavors. A bold variety like Cabernet Sauvignon works best—it contributes subtle tannins that mellow during cooking, creating a richer sauce. If you don't have wine, substitute with beef broth plus balsamic vinegar for similar umami notes.
Can I make this sauce without San Marzano tomatoes?
Yes, but you may need to adjust seasoning. Look for high-quality crushed tomatoes with good acidity—brands like Muir Glen or Century work well. If your tomatoes taste bland, add an extra ½ teaspoon of salt or 1 teaspoon of sugar to balance flavors. The key is choosing tomatoes with natural sweetness rather than overly acidic varieties.
How do I prevent my marinara from being too thick?
Start with 28 oz of crushed tomatoes and simmer uncovered to let moisture evaporate naturally. If it thickens too much, stir in 1-2 tablespoons of water or pasta water while reheating. For a smoother texture, blend briefly with an immersion blender—this helps emulsify the sauce without adding liquid. The sauce will thicken further as it cools, so adjust while warm.
What's the best way to store leftover marinara?
Store in airtight glass containers in the fridge for up to 5 days or freeze for 3 months. For freezing, portion into 1-cup servings in silicone molds or ice cube trays. Thaw overnight in the fridge—never at room temperature. The sauce actually improves with time as flavors meld, making it perfect for meal prep!
Can I use this sauce for dishes other than pasta?
This versatile marinara works perfectly for pizza toppings, meatball dips, or as a base for braised dishes. For pizza, reduce the sauce slightly to intensify flavors. For dipping, thin with a splash of water if needed. The rich tomato base also pairs well with grilled chicken or fish—just simmer it with herbs for 10 minutes to refresh before serving.