Super Simple Marinara Sauce
This marinara sauce recipe is the best! It's so easy to make with just 5 basic ingredients and 45 minutes on the stove. No chopping required! This healthy homemade marinara will become your family's favorite.
Updated by Kathryne Taylor on September 5, 2024
Meet the marinara sauce recipe of my dreams! Iโve always been intimidated by marinara, maybe because I love it so much that I was afraid of messing it up. I finally faced my fears and tried making marinara every which way. This version is my favorite, no contest.
This homemade marinara sauce offers rich and lively tomato flavor. Youโll need only five basic pantry ingredients to make this delicious marinara sauce: good canned tomatoes, onion, garlic, dried oregano and olive oil. Thatโs it!
This marinara is exceptionally easy to make, too, so itโs perfect for busy weeknights. You donโt even have to chop the onion and garlic. Yep, thatโs rightโjust crank open a can of tomatoes, halve an onion and peel some garlic. Youโre ready to go!
This sauce offers lovely, authentic Italian flavor after a 45-minute simmer. I tried to take shortcuts to make it even faster, but no amount of tomato paste, spices, salt or sugar will make up for lost time.
Bottom line: Itโs impossible to achieve enchanting, long-simmered marinara flavor in under 45 minutes. So throw those ingredients in a pot, pour yourself a glass of wine and boil water for pasta. Dinner is almost ready.
After trying many variations on marinara sauce, I adapted this recipe from Debโs tomato sauce with onion and butter, which was originally sourced from Marcella Hazanโs 1992 cookbook, Essentials of Classic Italian Cooking.
I love that tomato sauce, but it doesnโt pass for marinara since itโs missing herbs, garlic and olive oil. So, I added dried oregano and two whole cloves of garlic (which youโll smash against the side of the pan at the end).
I traded a reasonable amount of olive oil for the butter (you really donโt need to use a ton of olive oil here for rich flavor). I also added a pinch of red pepper flakes for a little kick, but those are optional.
Why is this the best marinara sauce?
Six reasons to love this recipe:
- This marinara sauce recipe requires 5 basic ingredients and yields rich, authentic marinara flavor.
- Itโs super easy to makeโno chopping required.
- Unlike most store-bought sauces, this marinara is free of added sugar.
- You can load up your pasta with as much of this wholesome sauce as youโd like. Tomatoes are good for you!
- The recipe yields two cups of sauce and freezes well, so you might as well double the recipe. Just cook it in a bigger pot.
- This marinara also makes an incredible pizza sauce. I made pizza with it and my friend remarked that it tastes like real-deal Italian pizza.
Please let me know in the comments how you like this sauce! Itโs a new staple in my kitchen, and I hope it becomes a go-to recipe for you as well.
Craving more classic Italian recipes? Donโt miss these:
- Basil Pesto
- Vegetable Lasagna
- Hearty Spaghetti with Lentils & Marinara Sauce
- Baked Ziti with Roasted Vegetables
- Classic Minestrone Soup
- Italian Chopped Salad
Watch How to Make Marinara Sauce
Super Simple Marinara Sauce
This marinara sauce recipe is the best! Youโll only need 5 basic ingredients, and itโs so easy to make. No chopping required! Recipe yields 2 cups sauce (enough for 8 to 16 ounces pasta, depending on how saucy you like it); double if desired.
Ingredients
- 1 large can (28 ounces) whole peeled tomatoes*
- 1 medium yellow onion, peeled and halved
- 2 large cloves garlic, peeled but left whole
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- Pinch of red pepper flakes (optional, omit if sensitive to spice)
- Salt, to taste (if necessary)
- Optional, for serving: Cooked pasta, grated Parmesan cheese or vegan Parmesan, chopped fresh basil, additional olive oil
Instructions
- In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), halved onion, garlic cloves, olive oil, oregano and red pepper flakes (if using).
- Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of oil float free of the tomatoes. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after the sauce has cooked for about 15 minutes.
- Remove the pot from the heat and discard the onion. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Do the same with any tiny onion pieces you might find. Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender, if desired).
- Add salt, to taste (the tomatoes are already pretty salty, so you might just need a pinch). Serve warm.ย This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.
Notes
*Tomato note:ย Using high quality tomatoes is key here. I recommend Muir Glen tomatoes. Theyโre organic and the cans are BPA-free.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโs advice. See our full nutrition disclosure here.
Delish
This is very good! Tried it & making it again tonight! Might add some tomato paste to thicken. Very easy recipe, literally only takes minutes to prepare. Thank you for the ease & nit a lot of steps involved!
Thank you for your review!
Great, easy recipe. Love that know chopping or mincing was necessary. I had some cream cheese I wanted to use up so I stirred it in to make a sort of vodka sauce. Delicious!
Great to hear, Leigh! I appreciate your review.
This is so easy and very very delicious
Great to hear, Rita! I appreciate your review.
How would I make this with fresh tomatoes? Any special instructions? I LOVE your recipes!!
I donโt, sorry! I hope you try this version.
If you arenโt in a pinch, core a gallon freezer bag of tomatoes, pop them in bag and freeze. When they unthat, the skins peel right off. This is of course if you have a surplus and can wait .
Youโd need a sauce maker to do it that way. First, cut slits into the tomato skins (I cut around the tomato twice in an X pattern) and boil them until the skins get soft enough to peel off. Next, let the tomatoes sit in an ice bath for a minute or so, then peel them quickly (because theyโre HOT). Finally, run them through the sauce maker and get fresh tomato sauce for the marinara! Replace this fresh sauce with the canned tomatoes.
If you go under Substitutions it says to use 2 1/2 cups fresh tomatoes
just blanch or roast and peel the tomatoes, maybe add a bit of red wine since you arenโt using juice from the can.
I love the roasting idea and an air fryer would do the job easily. Also for the โpeelingโ, I would suggest placing a metal cooling rack on top of a bowl, cutting the roasted tomatoes in half, and placing the tomato cut side down on the rack. Then, press down on it with the palm of your hand so that the tomato flesh goes through the cooling rack into the bowl and the skin stays on top. I use this method for making mashed potatoes too btw and itโs been a game changer. No more cutting, peeling or boiling potatoes. Just roast, cut in half and press. Easy peezy!
Thank you for this! Iโm definitely going to use this tip for both tomatoes and potatoes.
Peel the tomatoes, squeeze out the seeds and youโll have the same thing as the canned ones, with much better flavor.
I made this last night for our dinner. When my husband walked into the kitchen, he made the comment, โDinner smells so good!!!โ I served the cooked onions as a little side dish โ they are so good! Next time, I will double the recipe. I LOVE the recipe. Thanks!!!
Why discard the onion and not dice it and leave it in?
I find this provides the best flavor and texture. Others have added it back in and didnโt mind the results.
I leave the onion in and use an immersion blender โ tastes great! The only homemade marinara recipe I use. Itโs my go to comfort dish.
When do you remove the onion? 15 minutes when the garlic is smashed against the pan or after the 45 minutes of simmering? Daughter and I read the directions at least 10 times and remain uncertain. Also, the sauce seems watery after 45 minutes. Looks good just not the consistency we thought the sauce should be. Thanks.
Thank you for sharing this recipe, Kate. Easy & absolutely delish. I used the sauce as a base for an oven-baked ratatouille and it turned out great! The video is beautiful too!
I made this and it really wasnโt very good. Still looking for another marinara recipe that is as good as organicvilleโs in the jar.
Iโm sorry to hear you love this recipe, Karen. Thank you for your feedback.
The base is great but you may just need to add your own twist for herbs/spices- I add cracked pepper, fresh chopped basil, a bay leaf and some Italian seasoning on top of the oregano and find the flavors pop more this way. Definitely have to experiment a little, but the base is a good start!
I absolutely love this recipe. I made it the other night and a big hit with my husband and son. Iโm trying so walk away from processed foods and this is a keeper! I actually pulverize it all together at the end, so itโs a little thicker. I add a few small carrots as well as it adds a bit of sweetness and controls the acidity, just for our tastes. Iโm not a vegetarian, so added meatballs, just how we like it. Thank you for this great recipe! An absolute fave of mine!
I love to hear that, Patti! I appreciate your review.
I found it acidic too so added some sugar but carrots are a healthier option for some sweetness, Iโll try that the next time.
I used a plain cooked and frozen tomato sauce made from last yearโs tomatoes. I simply added a yellow onion and 2 garlic cloves from the garden (both diced small), 1 tsp on dried oregano, and the olive oil, some frozen meatballs, and let it simmer 30-40 minutes. Served over whole wheat spaghetti. Yummy! No more store bought marinara sauce!
I used a plain cooked and frozen tomato sauce made from last yearโs tomatoes. I simply added a yellow onion and 2 garlic cloves from the garden (both diced small), 1 tsp of dried oregano, and the olive oil, some frozen meatballs, and let it simmer 30-40 minutes. Served over whole wheat spaghetti. Yummy! No more store bought marinara sauce!
Hooray! Thatโs great to hear, Deb!
What a fantastic sauce! My husband and I canโt eat garlic, but everything else was the same. It was delicious and sure to be used again.
I donโt know if Iโve rated this yet, but it has become my go to marinara recipe! I donโt buy the pre-made stuff anymore! Last time, I tossed in a parmesan rind for flavour, it was amazing! But generally, I make this as written and itโs perfect
Hooray! Thatโs great, Jennifer.
This has become my go to sauce. I cook up a large batch and then cook my meatballs in the sauce. There is no better sauce and it is not complicated. Excellent recipe!
Thank you, Virginia!
Iโm so happy I tried this as my first attempt at homemade sauce because itโs super easy and turned out perfect! I did that!! I used it first as sauce on French bread pizza, toast store bought fresh garlic bread at 400 about 5 minutes, add sauce, cheese and toppings. Bake another 8-10 minutes until edges are toasty and cheese is melted. I froze what was left and made a new batch tonight served with ziti pasta topped with Parmesan. I always make too much pasta so the extra sauce Iโd saved was a blessing. Iโm donating my canned sauce in my pantry and just using this sauce from now on, we love it! I canโt find the sauce you recommend but used Dei Fratelli brand theyโre very nice. Thanks Kate!
Tried this recipe using fresh tomatoes from my garden that I froze. It was really tasty, only issue was the cores of the frozen tomatoes. Had to work to get them broken up or taken out. Using this sauce on my chicken Parmesan tonight!
Very good recipe, tasty sauce although no very saucy.
Also, I wish the recipe was for 4 people (which I assumed since most recipes on the net are for 4). I was quite surprised about the little quantity resulting from the recipe. So no left over for tomorrow, I will have to cook again.
At the very top of the recipe it states the quantities for 1 serving or just click the button for 4 servingsโฆ.
Sounds like a good recipe but silly to call it a โmarinaraโ suce without even an anchovy in it (just saying)
Olives, anchovies, capers etc. are things you CAN add to it. They are by no means needed to define it as โmarinara sauceโ. Also consider the author is vegetarian.
Can I use fresh tomatoes for marinara? Do I just put tomatoes in hot water to get skin off then cut them in half or chunks with their juice
I recommend this best as written. I hope you can try it!
Iโve made this recipe over a dozen times. Followed your recipe exactly with the following exceptions.
1. 5 garlic cloves mashed
2. 1/2 carrot
3. Parmemesan rind
5. Tbsp tomato paste
4. In a crockpot on low for 6 hours.
Iโve taken the leftovers and added veggie broth to make a tomato soup.
Thank you for a lot of happy meals :)
I was just coming on here to ask if anyone had tried making this in a slow cooker, and saw this response. I like to throw something on to cook for awhile on a Sunday afternoon, and since I gave up meat many years ago, marinara sauce can do the trick. The recipe just seems like it would translate well to the slow cooker. I am about to give it a try! Thanks.
It does extremely well in a slow cooker. Iโve tried Hi/Lo method once, it didnโt work as well. On Hi for 2 hours, Lo for 2. Good luck
This is an excellent recipe. I do not have to chop anything the taste is superb this will be my go-to recipe for spaghetti. Love love this recipe. I did add 2 teaspoons of sugar as my tomatoes were very tart
Only two cloves of garlic?!
love your recipes, but I double this oneโฆ
Great marinara for meatball subs and pastaโฆ
Thank you for your review, Murphey!
Very easy to make and delicious! Thank you for the recipe!
Do I cover while simmering?
No need to cover.
Thanks. This worked very well, though I would double or even triple the recipe. Itโs that good and that easy.
I just kinda made this .
I used a carton of passata, chopped the garlic in to 4 pieces each ( also used 3 cloves) chopped the onion a bit ( and left it in as I like onion lol) and went free hand with the oregano.
While itโs a nice tasty sauce , thereโs โsomething missing โ , not sure if itโs basil maybe ?
The real test will be my son later ! Iโll add another comment if he likes it ( fusspot )
Not sure if Iโve posted about your sauce recipe before or not but either way it deserves a call-out so thank you!
Wow.. this came out so heavenly.. I just couldnโt believe it! The taste, texture, aroma everything felt so authentic. I was apprehensive about leaving it for 45 mins, kept stirring, adding a little water so it wouldnโt stick to the pan, but at the end, I blended everything, including onion which gave it an orange tinge rather than deep red but since we love the onion flavour, it was just perfect! Now I am determined to try out your vegan Lasagne which uses this. Thank you! Lots of love.
Youโre welcome, Sharada!
FYI, peeps, this is really the best marinara recipe. Tossing in 1/4-1/2 cup dry red wine makes it even better. I have made it a bunch of times and I am permanently saving it for my daughter now.
I accidentally opened a can of tomatoes earlier in the week which I thought I needed for another recipe. This sauce recipe made quick and easy use of them for a last minute pasta dinner. I loved the simple ingredients, and found it to be rich in flavor, but not overly filling. I added ribbons of fresh basil as a garnish and let it simmer for about 30 minutes rather than the recommended 45.
This recipe is nearly perfect for my taste. If youโd ever like to tweak it and enhance the flavor a bit (my opinion only), sautรฉ onion fires in the olive oil until translucent, then add 2 finely diced anchovy filets. Add a quarter cup of red wine and reduce slightly.
Then proceed with recipe as written.
Wonderful, Michael! I appreciate your review.
Made it for the first time, love love love it, over tagliatelle topped with parmesam cheese. Mmmmmmm delicious
(Added a knob of butter and blended one half of the onion into the sauce)
Wonderful sauce, like all your recipes, really. I had it with braised endives and polenta. Delicious!
And I have some left over to have with pasta tomorrow.
Thank you.
Rรฉgine
I have made this sauce several times. I make a few tweaks of my own and they are different every time. It serves as a great standalone sauce or the base for all kinds of variations. Instead of lentils, I most recently used seasoned extra firm tofu that I browned and mixed with a little sauce over tagliatelle. It really was amazing. Thank you once again, Kate period
Youโre welcome, Clark!
I made your recipe last evening and it was wonderful! I will add it to my favoritesโฆ.I love having a tasty sauce which can me made from ingredients I stock in my pantry. Thank you!!!!
Youโre welcome, Shar! Thank you for your review.
Thank you!!! I made this recipe today and it was easy and delicious. I used the immersion blender and turned out a hit. Is a great base for variations.
Easy and delicious. Next time I should try better quality tomatoes
So delicious, I have to stop myself from eating too much out of a spoon like soup. Iโve made it many times. Thank you for your wonderful recipes.
Youโre welcome, Aimee!
Family favorite. I make it a once or twice a week. I love the simple ingredients โ I always have them in the house. Delicious!
Delicious
I love this! Iโm not a fan of cooking but even I could make this and it turn out perfectly delicious
I particularly like that it was easy and only a few ingredients to use. Donโt get any better than this. Thank you for posting an awesome recipe
Youโre welcome, Connie!
Absolutely wonderful simply simple tasty marinara sauce so much better than anything you can buy and so easy to whip up. Thanks for your great recipe.
Youโre welcome, Derrick! I appreciate your review.
Hey Kate, I found this recipe a few weeks ago and we all love it! So simple but absolutely delicious, thanks!
Mo, UK
Itโs delicious!Sooooo Goooood!Thanks.
Can I use this for a chicken parm? It would hold well going firectly into the oven?
I am a vegetarian so I canโt speak to that particular recipe. But this marinara should work well in places you would use marinara. I hope it works for what you are looking for!
Iโve been cooking with your recipes for a few years now โ each one has been a treasure! Really a huge fan, and I love the flovors and simplicity of this sauce.
I love to hear it, Crissy! Thank you for your review.
I made this recipe and I was thrilled with how well it turned out! I will definitely make it again.
Most people think cooking good food has to be complicated and time consuming. This recipe shows that is not always the case. Easy and made with pantry basics, this sauce has earned a place in my best recipes. You had me at no chopping!
Easy and delicious!
Iโm going to try the Gordon Ramsay trick of grating the onion (using a box grater, for example) to save time and keep the onion in the sauce. Will update when Iโve made it.
This is my go-to recipe for the best and most authentic flavour. I love that it freezes well and is the perfect base for a multitude of dishes. Absolutely delicious!