This marinara sauce is perfect for busy weeknights and cozy weekends alike. It requires minimal ingredients, no special equipment, and takes under 30 minutes to make. Despite its simplicity, it’s packed with deep tomato flavor, enhanced by garlic, herbs, and a touch of olive oil. It’s also vegan, gluten-free, and easy to customize to your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil
Garlic, minced
Crushed tomatoes (canned or fresh)
Tomato paste (optional, for depth)
Dried oregano
Dried basil
Salt
Black pepper
Sugar (optional, to balance acidity)
Red pepper flakes (optional, for heat)
Fresh basil (optional, for garnish)
Directions
Heat olive oil in a large skillet or saucepan over medium heat.
Add the minced garlic and sauté for 30 seconds to 1 minute, until fragrant but not browned.
Stir in the crushed tomatoes and tomato paste, if using.
Add oregano, basil, salt, and pepper. Stir to combine.
If desired, add a pinch of sugar to balance the acidity and red pepper flakes for a touch of heat.
Bring the sauce to a simmer and reduce the heat to low.
Let it simmer uncovered for 20–25 minutes, stirring occasionally, until thickened and the flavors meld.
Taste and adjust seasoning as needed.
Optionally, stir in fresh basil just before serving.
Servings and timing
This recipe makes about 3 cups of sauce, enough for 4 servings.
Chunky Marinara: Use diced tomatoes instead of crushed for more texture.
Spicy Marinara: Increase red pepper flakes or add fresh chopped chili.
Garlic Lover’s Sauce: Double the garlic for a more intense flavor.
Herb-Infused: Add a bay leaf while simmering or finish with fresh oregano.
Creamy Marinara: Stir in a splash of cream or a dollop of ricotta for a richer version.
Storage/Reheating
Store cooled marinara sauce in an airtight container in the refrigerator for up to 5 days.
To reheat, warm it in a saucepan over medium-low heat, stirring occasionally until heated through. You can also reheat it in the microwave in 30-second bursts, stirring between each.
For longer storage, freeze the sauce in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, but peel and cook them down longer to achieve the same consistency as canned crushed tomatoes.
Do I need to use tomato paste?
No, but it adds depth and thickness. You can skip it or use extra crushed tomatoes for a lighter sauce.
How can I thicken the sauce?
Simmer it longer uncovered to let the excess liquid evaporate and the sauce naturally thicken.
Is this sauce vegan?
Yes, all ingredients are plant-based, making it suitable for vegan diets.
Can I make this sauce without oil?
Yes, you can sauté the garlic in a splash of water or broth instead of oil for an oil-free version.
What’s the difference between marinara and spaghetti sauce?
Marinara is typically simpler and quicker to make, while spaghetti sauce often includes meat and cooks longer.
Can I double this recipe?
Absolutely. Just use a larger pot and allow a bit more time for the sauce to simmer and reduce.
What pasta goes best with marinara sauce?
Spaghetti, penne, rigatoni, or any pasta that holds sauce well will work beautifully.
Can I use this sauce for pizza?
Yes, this marinara makes a great pizza sauce—just reduce it a bit more for a thicker consistency.
How do I make the sauce smoother?
Blend it with an immersion blender or standard blender (carefully) if you prefer a smooth texture.
Conclusion
Easy marinara sauce is a must-have recipe in any kitchen. With just a few basic ingredients and minimal effort, you can whip up a flavorful sauce that outshines store-bought versions every time. Perfect for pasta, pizza, dipping, and more, this versatile sauce is a staple you’ll return to again and again.
Easy marinara sauce is a quick, classic Italian tomato-based sauce made with simple pantry staples. Rich, flavorful, and versatile, it’s perfect for pasta, pizza, meatballs, and more—all in under 30 minutes.
Author:Catherine
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:4 servings (about 3 cups of sauce)
Category:Sauce
Method:Stovetop
Cuisine:Italian
Diet:Vegan
Ingredients
2 tablespoons olive oil
3–4 cloves garlic, minced
1 (28-ounce) can crushed tomatoes (or fresh, peeled and chopped)
1 tablespoon tomato paste (optional)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt, to taste
Black pepper, to taste
1/2 teaspoon sugar (optional)
1/4 teaspoon red pepper flakes (optional)
Fresh basil, chopped (optional, for garnish)
Instructions
Heat olive oil in a large skillet or saucepan over medium heat.
Add minced garlic and sauté for 30 seconds to 1 minute, until fragrant but not browned.
Stir in crushed tomatoes and tomato paste (if using).
Add oregano, basil, salt, and pepper. Stir to combine.
If desired, add sugar and red pepper flakes to taste.
Bring the sauce to a simmer, then reduce heat to low.
Let it simmer uncovered for 20–25 minutes, stirring occasionally, until thickened and flavorful.
Taste and adjust seasoning as needed.
Optionally, stir in fresh basil just before serving.
Notes
Use high-quality canned tomatoes for best flavor if fresh tomatoes aren’t available.For a smoother sauce, blend with an immersion or standard blender.Double the garlic for a more intense flavor or add bay leaf for depth.This sauce also works great as a pizza base or dip for breadsticks.
