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! I’ve 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. You’ll need only five basic pantry ingredients to make this delicious marinara sauce: good canned tomatoes, onion, garlic, dried oregano and olive oil. That’s it!
This marinara is exceptionally easy to make, too, so it’s perfect for busy weeknights. You don’t even have to chop the onion and garlic. Yep, that’s right—just crank open a can of tomatoes, halve an onion and peel some garlic. You’re 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: It’s 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 Deb’s tomato sauce with onion and butter, which was originally sourced from Marcella Hazan’s 1992 cookbook, Essentials of Classic Italian Cooking.
I love that tomato sauce, but it doesn’t pass for marinara since it’s missing herbs, garlic and olive oil. So, I added dried oregano and two whole cloves of garlic (which you’ll smash against the side of the pan at the end).
I traded a reasonable amount of olive oil for the butter (you really don’t 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.
- It’s super easy to make—no 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 you’d 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! It’s a new staple in my kitchen, and I hope it becomes a go-to recipe for you as well.
Craving more classic Italian recipes? Don’t 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! You’ll only need 5 basic ingredients, and it’s 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. This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.
Notes
*Tomato note: Using high quality tomatoes is key here. I recommend Muir Glen tomatoes. They’re 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 nutritionist’s advice. See our full nutrition disclosure here.
This was so simple and tasty! Thank you! I only had diced tomatoes on hand, and it still tasted yummy. So I cannot wait to try this with whole plum tomatoes! I used my immersion blender at the end so good!
Best Marinara sauce ever!
I loved this recipe. So simple and so delicious. I added cooked turkey meatballs and fresh spinach at the end. Put it over zucchini pasta and grated some parmesan cheese over it all. So good!
I’m happy to hear that, Mary! Thank you for sharing.
Absolutely phenomenal. Such a simple yet flavorful recipe. I did add a tsp of sugar and a whole peeled carrot, and saved basil for the end so it wouldn’t taste bitter.
Best marinara I have ever had or made! Reduced it further to use as a pizza sauce as well. Highly recommend!
Super delicious recipe! I’ve made this twice! First time I tossed the onion. 2nd time I chopped onion very small and left it in…so much flavor!!!!
Did you chop the onion very small before it was cooked or after?
Jeanette – I chopped small beforehand:)
Wanted to add that I now use an immersion blender to veld eve perfectly & also add more garlic than what’s listed :)
I was inspired to try this, in order to start using up my “stash” of canned goods. I used whatever tomatoes I had on hand, that were close to expiring. Ended up using store-brand peeled tomatoes and a box of crushed tomatoes, to double the recipe. Also used immersion blender at end. Having never made marinara, I was surprised that I was able to create something so delicious on a first attempt! Was also an excellent pizza sauce, not as watery as the Victoria marinara I usually use. Thank you for another easy, versatile, mouthwatering recipe!
This is the second time I’m making this sauce. It is really good. I added sauteed mushrooms. But obviously, it can be used for anything, even pizza. A real bonus, not having to dice onions. No more tears!
Thank you for sharing, Nancy! I’m happy to hear that.
Okay here goes… I am a full blooded Italian, I have made Marinara sauce forever, tonight I thought I would try a new recipe and yours came up… I followed this recipe to the letter and it was by far the BEST Marinara sauce I have ever eaten, honestly!!
Thank you, thank you!!
Hooray! I’m glad it meets your standards, Jayne. Thanks for the review and comment. :)
Why is the onion removed?
I found it gave the most authentic texture and taste to what I was trying to accomplish. Others have diced it and added it back in.
I’m terrible at making sauces. This sauce is the fastest and tastiest marinara I’ve ever made. I’m making it with Kate’s amazing vegetable ziti. Seriously in love with this recipe! I use sea salt and massive cloves of garlic. I may make double next time and freeze half!
Why discard the onions ?
I found that keeping them in the end, didn’t give the taste and texture I was going after. I did test this a lot and found that worked best. I know some who have used it and didn’t mind the results.
made this it is delicious
Thank you for your review, Marilyn!
I’m so glad I found this recipe. It’s absolutely delish!! The only thing I did wrong was I diced my onion before I read the whole recipe, so I couldn’t take it out. But I love onion, so it sure didn’t spoil it for me! I’m trying to eat cleaner, and this fits right into my plan. Thank you!
It’s mind boggling how tasty this is!!!! I’ve had a spaghetti sauce recipe from my mother in law that I have used for years… after trying this delightfully simple, DELICIOUS recipe, I will never go back. All 3 of my kids ate it up, even after I added lentils. 5 stars!!!
Thank you, Arielle! I’m happy you think so.
Can you make this using fresh tomatoes?
Hi! I found that canned actually offered the best flavor here. It took a lot of attempts to get this recipe just right. I hope you try it and let me know what you think.
So good, used fresh tomatoes, a bit more garlic, and capers. I make this for my toddlers with whole wheat pasta. Thanks!
You’re welcome, A. Hawk! We appreciate your review.
This is soooo good and smells amazing while cooking. Will definitely be one I repeat. Thank you!!!
Your’e welcome, Kacee!
amazing and so easy!
Great to hear, Monika! Thank you for your review.
This was so easy and so delicious! I certainly didn’t miss cutting up onions. I made a triple batch, put some aside for spaghetti squash tonight and jarred the rest for pizza night later in the week. I let it simmer throughout the day while I telework from home. The only downside is it is so good, I’ve probably eaten a half cup right off the spoon. No need to toss the onions. They’re really good so I just put them on a plate to nibble on as a snack. Yum! Thanks for this recipe. It’s my new to go to for marinara.
Thank you for sharing, Traci! I’m happy you enjoyed it.
If I double or even triple the recipe do I double or triple the cooking time??
Hi! You may need some extra time, but not likely that much more. Just ensure you have a large enough pot. I hope you love it!
I came home from a long trip to a bare cupboard. After checking the pantry, I found your recipe. I substituted 14 oz. canned tomatoes and 14 oz. stewed tomatoes, a large onion, and minced garlic from a jar for ingredients I didn’t have. It was great, and I saved the onion to use in a second batch. This sauce saved the day!
Thank you for sharing! I love having something I can pull together after a trip. I’m happy it was just what you needed.
Any ideas for what to do with the onions, separately? Breaks my heart just to toss ’em.
I was always intimidated to make my own marinara sauce – until I found your recipe! It was easy and delicious. A definite staple! Thank you so much!
That’s fantastic! I’m glad you weren’t intimidated and enjoyed it, Adriana.
Cut up the onion and use to top pizza, throw in chili, soup, casseroles or simply make a baked pasta dish with your sauce and top with onions, fresh mozzarella and fresh basil at the end.
FANTASTIC!!
Can you do this in a pressure cooker for a shorter cooking time?
I haven’t tried it, sorry! The long simmer time is important for the depth of flavor.
If you do, I recommend doing the pot in pot method or it will likely burn.
I am in LOVE!!! This marinara receipe is so simple, perfect for non-cooks like myself. I absolutely love the taste and so does my family. I will NEVER buy store-bought marinara again. Don’t throw out the onion; I sliced it up to stir into my morning egg bake, so tasty. I am really, really impressed with how good this marinara sauce tastes. Thank you COOKIE + kate!!! Your receipe has encouraged me to get into the kitchen more and eat more whole foods.
Wonderful, Carrie! Thank you for your review.
I made this for the first time today, because I’d run out of Rao’s. I wanted something easy and this recipe was so deceptively simple. Deceptive because the result was a marinara that had all the flavor of a complicated long recipe and more. No more Rao’s for me. Thank you!
Hello, I do not like to cook. I do like to eat tasty, healthy food made at home! I loved this Marinara Sauce so much that I subscribed to your site and bought your cookbook. Thank you for true simplicity that even I couldn’t mess up.
I have to admit I was VERY skeptical when I saw how simple this was. I actually had an orange pepper hanging around and chucked that in. I did end up using San Marco tomatoes that were on sale and had sea salt and basil in them. I did use my immersion blender and this sauce was ABSOLUTELY INCREDIBLE! It came together so easily and it was thick and delicious. I smothered by parmesan encrusted eggplant with the sauce and some cheese. I have marriage proposals… LOL ..
Thank you soooooooooooo much. It was like I spend days in the chopping and simmering when it took an hour …
I’m glad you made it even though you were skeptical! I appreciate you taking the time to comment and review.
Kathryn
Tried to make your marinara sauce, after 50 minutes it was still to watery, do you simmer with the lid on or off
Brian
Hi! Lid off, per the instructions. I’m sorry you didn’t love it.
Wait you out the onion half in just like that? No cutting it?
Hi, yes. Just like that. I hope you like it! Let me know what you think.
Being from an Italian family I should be able to make an eatable sauce. Even the men in my family knew how to make sauce. Mine was not good and I gave up decades ago. This was easy and very good. I used San Marzano tomatoes and this sauce went over mussels and spaghetti.I added fresh basil and enough red pepper flakes to make it spicy.Next will make it with meatballs.
I’m glad this passed your Italian taste buds! Thank you for sharing, Donna.
Very nice recipe! I subbed diced tomatoes but otherwise followed it as is. I’ll probably increase the recipe by 50% for a whole. pound of ground beef in spaghetti with meat sauce
I wanted to make a homemade pizza tonight, but didn’t have a jar of marina sauce. I was being lazy and didn’t want to go out to get any… found this recipe. It was amazing! My husband kept dipping bread in it before I could make the pizza to “be sure it had the right amount of spice”. Lol. Better than the jarred stuff I normally use. Plus you control the ingredients. No corn syrup, weird ingredients you can’t pronounce. You can even add fresh herbs… you make this sauce your own. So versatile and easy to work with. Thank you so much for not making me leave the house on this rainy dreary day… and my family thanks you for this recipe for an awesome sauce for my homemade pizza!!
I love it! You can always try my Easy Pizza Sauce too. But that’s a great option! Thank you for your review, Lori.
Do I discard the tomato skin or keep it?
No need to discard!
This is my go to recipe for my Marinara sauce for my spinach lasagna rolls and my Italian meat balls. Easy and delicious. Just looove it!
I love that this sauce is a go-to for you, Ginette! Thank you for your review.
Amazing recipe! Simple and tastes better than anything store bought ,the only marinara I make now,it turns out well following the ingredients, you can play around with different tomatoes brands and the time simmering on the stove
Thank you for sharing, Greg! I appreciate it.
Wow! That was fun. And the result is amazing! Thank you for such a delightfully easy and tasty recipe! I used organic crushed tomatoes because they are what I have, and added a half tablespoon of red wine vinegar, because I like it in tomato sauces, and I think this is as good or better than any jar I’ve ever purchased. And it is clean!
You’re welcome, Linda! Thank you for your review.
It was good…Only thing I would say is that if you prefer sweeter marinara sauce like i do.. PLEASE add 2 tablespoons of sugar. Otherwise, Nice Job!
This is exactly how my Italian born and raised mom makes her tomato sauce! Brava!
Wonderful to hear! I bet her sauce is delicious.
Amazingly tasty. Reminds me very much of the sauce my Italian ex’s family would make, which was one of those recipes handed down through the generations. Probably just as good, if not better! I made 4x the recipe, with 4 cans of tomato, 4 onions, 1/2cup EVOO, 12 garlic cloves (they were on the smaller side), 4 tsp of oregano, and 1.5 tsp of red pepper flakes. I also added a few tbsp of butter at the very end. It was a TINY bit too watery, but it may have been that I used store brand san marzano “style” peeled whole tomatoes rather than the real thing, which may (?) contain less water and more tomato in each can. In the future I might ditch just a bit of the can water.. My cans also included basil leaves mixed in which I believe added to the taste, but having been canned with the tomatoes th leaves themselves looked kinda droopy and sad. I’d have preferred fresh basil that would be added near the end of cooking, plus extra for garnish. Still… though the sauce was a little thin it wasn’t *too* watery by any means, and the overall taste was amazing. I froze some of the extra to make some pizza in the future. Excellent recipe, definitely authentic. Thank you so much.
This is our favorite marinara. So easy to make and absolutely delicious. Thanks for the recipe. Now we will try your easy pizza sauce.
I hope you love the pizza sauce too! Thank you for sharing, Dan.
Such a delicious sauce! I didnt change anything and it was the best marinara sauce i’ve had! Will definitely make it again
Omg. I can’t believe I haven’t given this a rating yet! This is literally the best sauce we’ve ever had! It’s so cheap and easy to make. We’ve made it 3 or 4 times already! I add dried parsley, basil, and a pinch of paprika. I also add a little more olive oil, sautéed mushrooms, and sometimes chopped zucchini. Love topping it with that vegan parm of yours.
I’m glad you finally did, Lily! I appreciate it.
So simple and tasty! Thank you!
You’re welcome, Madelaine!
Made this with tomatoes (2 pounds) from the vine and didn’t remove the onion (just used the immersion blender for everything). I added a little bit of chicken bone broth since I didn’t have the juices from canned tomatoes. It was soooooo good. I’ll be doubling the recipe next time, though. My husband RAVED about it.
I love that you used this recipe to create something that worked for you! I appreciate you sharing, Tarin.
Amazing recipe tastes authentic Italian
I’m excited you think so! Thank you for your review, Lina.
HI Kate! Any advice on how to store/freeze this sauce?
Hi! I usually like to refrigerate mine first to reduce freezer burn. Be sure to use a freezer safe container.
Amazingly good! Added roasted mushrooms on top with the vegetarian Parmesan and basil.
Sounds delicious, Janet! Thank you for your review.
Just to let you know, I have really enjoyed this recipe! Thank you.
That was the best sauce I’ve ever made. Perfect texture and absolutely delicious. I added a bit too much dried pepper flakes, but aside from that it was perfect. Great for our spaghetti and meatball dinner.
Wonderful, Bonni! Thank you for your review.
Can I make a bunch and can it using a pressure cooker?
Hi Lisa, I haven’t tried this in a pressure cooker. I find it really needs the simmering time to get all the flavor just right.
Muir Glen for sure! I won’t make sauce with anything else. (since I stopped canning)
Just made this sauce so easy and tastes fab
I’m glad you enjoyed it, Beth!
Thanks for posting this recipe. It was great. I love marinara sauce but most of the recipes I see have just too many things in them. I like yours because it has a subtle taste and it made my eggplant tomato and mozzarella pasta bake taste fantastic. I’ll definitely be making this again.