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.
Made it. It was perfect! So easy and so super tasty!
This recipe is phenomenal. I make a sauce that takes hours to smell and taste this good I will always use this recipe not only is it delicious it’s stupid easy. Thank you so much!!
I’m glad you loved it, Lorna! I appreciate your review.
Hello! The taste was incredible but they turned out to be too tender without forming a hard layer. You think it’s because I did them on the stove and not the oven?
I made sure to add oil
Hi Rita, I want to make sure I have the correct recipe. I don’t believe you are talking about my simple marinara. Let me know and I would love to help!
Can this recipe be used for canning? I saw that it is able to be frozen, but wondered if there was any reason that it couldn’t be canned?
Hi Alycia, I didn’t design this to be canned so I don’t have direction. I hope you try it and love it!
How much sauce does this recipe make?
See in the recipe description. It yields 2 cups. I hope you love it!
thank you….the marinara sauce is delish!
I didn’t think a marinara could get easier, and then I see this awesome recipe! Made this today, thanks so much for sharing!
You’re welcome, Alexa! I’m glad you enjoyed it.
I love this recipe! But I hate wasting food so I used the onions from this as the onions in the baked ziti with roasted vegetables- turned out great!
This came out amazing! I was nervous to make my own sauce, but this taught me that it can be easy and taste so much better!
Very bland and watery
I’m sorry you didn’t enjoy this marinara. Did you add the seasons and simmer for the 45 mins? I found the simmering to be key.
Yes, I followed your instructions. I never make changes to a recipe until I have made it as instructed once.
I’m sorry you didn’t love it, Mary.
OMG! This is the best marinara I have ever had. So easy and yummy! I only had crushed tomatoes so I used that but still so good. Next time I’ll try whole tomatoes! Thanks so much for the great recipe!
I’m happy you love it, Susan! Thank you for your review.
I have been doing this recipe (from Marcella Hazan’s Essentials of Classic Italian Cooking) for years. I know why you had kept it secret for such a long time. This is an amazing staple sauce that is so simple, that I freeze in very large ice cubes trays.
I have found that this is one of the only sauces to not give my acid reflux after, and that is due to the onions being removed. But the sauce still gets the chance to blend some of their flavours.
This is probably my7th or 8th time to make it. It’s so easy and delicious every time and versatile too. I like to use it in eggplant or chicken parmigiana or create a quick dish with whatever meat, cheese or veggies that are on hand. Thank you for this recipe.
I love that, Linda! Thank you for sharing.
Delicious!! I made fried mozzarella sticks, and was already into the process when I realized I didn’t have marinara. I found this recipe, and it was so easy! I used an immersion blender at the end, and mixed in a drizzle of fresh olive oil and a few tbsps of parmesan cheese. The tastiest marinara I’ve had in a long time! Can’t wait to have it again.
That’s great, Virginia! I appreciate your review.
Sauce…outstanding and easy to make. Tomatoes and basil from my garden!
Hi there! Do you think I could make this recipe with my garden fresh tomatoes and can it?
Hi Kim, I found the taste was just right with canned and got the most authentic flavor.
This sauce is delicious! I have never been the biggest marinara fan for spaghetti for some reason. My husband loves eating spaghetti and i didn’t have a jar on hand one night so i found this recipe. I had a can of tomatoes so i thought i would try it. I love how easy it is to make and you probably have majority of ingredients on hand. i feel like i will never go back to store bought marinara after making this! I am now a marinara fan!! I look forward to spaghetti and meatballs now!
I’m glad it was a hit, Hannah! Thank you for your review.
We really enjoy this recipe! It’s like my family used to make years ago. I slice the onion and leave it in the finished sauce. I add a bit of basil and twice the garlic. It’s light, very flavorful. I make a double batch to have another night. Because it’s easy and quick, it’s our ‘go-to’ sauce when o don’t have time to make the slower cooked, big batch. Thanks for sharing your recipe!!
This is all you said – simple and wonderful! Thanks!
I used fresh tomatoes, because the garden is giving us LOTS right now. I just let it simmer (double batch) about 2.5 hours.
I peeled the tomatoes first, then did the crushing them after 15 min and hit it with the stick blender after 2 hours.
And looking forward to reading about your new baby!
This sauce was delicious! I added fresh tomatoes as well, and used an immersion blender at the end. I’m thinking of canning this for the winter.
Love your recipes!
I made the marinara sauce tonight and it was fantastic! Thank you! My BF doesnt like oregano but he conceded to half a tsp and still I found the sauce delicious! Will definitely be making it again! ps I used pastene San Marzano tomatoes… very good!
I’m glad you enjoyed it, Nikki! I appreciate your review.
This was so easy to make and it was full of flavour too. Thank you for this recipe.
I’m glad you enjoyed it, Monica! Thank you for your review.
I BELIEVE THESE STUFFED SHELLS ARE THE BEST I’VE HAD.
THAT BEING SAID, I ATE WAY TOO MANY THEY’RE TOO GOOD.
I MADE YOUR MARINARA, LET ME SAY I LOVE THE ONION TRICK IN THE MARINARA (HALVE ONION, LET IT COOK IN SAUCE BUT REMOVE) THIS IS COMFORT FOOD FOR COUNTLESS DEVOTEES OF PASTA. DO YOUR MOUTH A FLAVOR: MAKE THESE & ENJOY
THANK YOU FOR THIS DELICIOUS RECIPE!
Thank you for commenting! I’m delighted you enjoyed it, Dee Dee.
It was sooo delicious! This Irish girl finally feels like she has mastered a great marinara sauce. Thank you!
You’re welcome, Sharon! I appreciate your review.
Awesome Awesome…I improvised a little due to a missing ingredient and even with that it was amazing……I needed a marinara sauce for stuffed meatballs I was preparing and I found this one….served to my adult children and they loved it….simple…most ingredients are in the pantry…Can’t say enough good things about this sauce….Gigi
Hi Kate I normally love your recipes however think for me at the end there were so many large pieces of onion that had disintegrated and needed picking out which was annoying and ended up wasting quite a lot of sauce whilst picking the onions out.. Think would’ve been quicker to actually just chop the onion and fry it up in the beginning. Just my 2 cents!
I’m sorry to hear that you were disappointed by this recipe. I haven’t experienced that. I appreciate your feedback, Rohini.
Hi Kate! Love all of your recipes and made this for the first time today. Question: I only got 1 cup of sauce out of this recipe. What am I doing wrong since you mention it should yield 2 cups?
Thanks!
Patricia
Hi Patricia, I’m sorry to hear that! are you starting with the right amount of tomatoes? Or, you could be simmering too high and cooking off some of the liquid.
Used San Marzano tomatoes from the base of Mt. Vesuvius. Love this recipe and it is my go to whether I just want marinara for ravioli or for sauce to make meatballs. It is so simple and delicious!
That’s great, Virginia! I appreciate you sharing.
First try at marinara sauce and this was perfect! I will be using it again and probably doubling or tripling to freeze!
This sauce is excellent so easy to do highly recommend
Wonderful, Karan!
Hi Kate! I’ve made this sauce a bunch of times and love it. My question is about freezing leftovers. Do you have a suggestion for doing this that doesn’t involve plastic freezer bags? I used to do that with a lot of my make-in-advance foods, but I’m trying to get away from disposable plastics. Do you know of a good freezing container that won’t be permanently stained by the tomatoes?
Thanks for all of the cooking inspiration!
Hi! You can use freezer safe containers. There are good glass options out there!
Can Crushed or Stewed Tomatoes be used for this recipe?
Hi Nadine, for best results use the tomatoes listed. It does really impact the flavor.
kate. Where is all the salt content coming from?. Canned tomatoes?
Hi Richard, more on my nutritional information. The canned tomatoes and added salt are a component. You can always adjust by omitting or using lower salt or no salt added canned tomatoes.
Thank You Kate.I will have to try your recipe.
Thanks for replying. Made the recipe ad stated and it was PERFECT!
This is my go-to marinara sauce! It’s so easy and tastes great, I usually freeze the leftovers and it still tastes way better than store-brought!
I love to hear that, Alice! Thank you for sharing.
Not having a blender I used crushed tomatoes. To reduce the acidity of the tomatoes I used a little basil.
YUMMY!!!!
Just made this tonight.
Let me tell you — BEST marinara sauce I’ve ever had. Followed the recipe, easy and a piece of cake.
I didn’t blend it at the end, just ate it as it was. So flavorful and healthy and delicious. Will definitely be making again!
Do you cover the pot while cooking or leave it uncovered?
Hi Janine, leave uncovered. I hope you enjoy it!
Delicious! The easiest and tastiest marinara I’ve ever made. Made it for the second time tonight and I make it exactly according to your recipe. Thanks!!!
It’s true that it needs 45 min. I tried to cut it to 30 min but it didn’t turn out right.
Well, I hate to comment when everyone was so positive. I’m wondering if I did something wrong because my attempt resulted in a very tangy sauce. I like tomatoes, but this was too tangy for my taste. What can I do to tone it down? I hate to give up because this was easy to make and I could control or eliminate the salt, sugar and other ingredients. (I did use the recommended brand of tomatoes but they were diced and “no salt added.”)
Hi Novice, it could be the type of tomatoes you used. I found that was important for the end result.
so easy, so delicious
I’m glad you loved it, Sarah! Thank you for sharing.
Okay, I am not a cook but this recipe looks good. I am a huge fan of the White Linen Marinara Sauce from Costco and am looking for a dupe for that recipe. My question is about the halved onion. Do I just cut it in half?? Like two halves faced down?? I don’t understand LOL.
Thank you…
Hi! Yes, just halve it and set it in. Does that make sense? Take a look at the process shots and video.
Just gonna make this for 1st time so will let you all know how it goes
This is my go-to recipe for making marinara. I also use it as a base to make pizza sauce. So easy and so much better than store bought.
Great to hear! Try my Easy Pizza Sauce
There’s not another recipe I use more often. On its own so often….. then I extrapolate it to other things…..bolognese, vodka pasta sauce, the marinara for . Ina G lasagna (there is no decent Rao-like bottled marinara in Brazil. Sometimes I’ll throw in a bit of butter in homage to the famous Hazan recipe. But this is just a brilliant recipe. Thank you.
You’re welcome, Greg! Thank you for your review.
I made this and it was great!
I’m glad you loved it, Susan!
Thank you! Your recipes are wonderful. I’m not usually one to post, but I truly am grateful for your generous spirit. In the current climate I’m stuck for now, thousands of miles from home, and finding home comforts is not always possible but your recipes always hit the spot. Thank you.
I’m glad my recipes can provide comfort so far from home. Thank you for your review, Rachel!
This recipe is so easy and absolutely delicious. 1st time I left it chunky – this time I bought an immersion blender and liked it even better!
Have made this several times and find that it’s better when the onion is incorporated in the sauce (immersion blender). I also add basil. Super easy and tasty. Don’t omit the red pepper flakes – the sauce benefits from the spiciness.
Great recipe! Super simple, too! Thanks
You’re welcome, Calista!