Easy Marinara Sauce
This Easy Marinara Sauce is the perfect blend of simplicity and flavor. Made with pantry staples in just 30 minutes on the stove-top.
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Craving homemade sauce? It’s super easy with a couple of pantry staples like canned tomatoes, garlic, olive oil, and herbs. This sauce comes together in no time!
Simmered to perfection on the stovetop, it’s rich, hearty, and bursting with classic Italian flavors. Whether you’re tossing it with pasta, layering it in lasagna, or using it as a dip for crusty bread, this quick marinara will become your go-to recipe for effortless, homemade deliciousness!
I always make sure to have canned tomato sauce and tomato paste on hand so I can whip up this flavorful sauce anytime I want!
Plus there’s a secret ingredient! Not really 😉 I’ve just found that adding a whole carrot to the sauce while it simmers makes the tomatoes less acidic and lends a subtle sweetness.
If you happen to have a parmesan cheese rind, throw that in, too!
What you’ll need
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Olive oil– use a good quality oil
- Tomato paste– the whole can
- Canned tomato sauce– not spaghetti sauce
- Canned crushed tomatoes – substitute tomato puree, if you prefer
- Seasonings– whole garlic cloves to infuse the oil, oregano, salt, black pepper, bay leaves, basil, onion powder
- Sugar – can be omitted if you are using a carrot
- Peeled carrot, optional
Homemade marinara sauce can be used in so many easy recipes like Meatball Casserole, Lasagna, Baked Ziti, Slow Cooker Meatballs, or Ravioli Casserole.
How to make it
To a saucepan over medium heat add in the olive oil and garlic cloves. Cook for 2 minutes or until fragrant, careful not to burn the garlic.
Sprinkle in the salt, pepper, oregano, and onion powder. Let that bloom in the oil for about 30 seconds.
Tip! If using fresh oregano add 2 tablespoons of chopped oregano.
Add in the remaining ingredients with the whole carrot (if using). Stir well.
Simmer over medium-low heat for 30 minutes.
Remove the bay leaves, garlic cloves, and carrot and use in your favorite dish.
So easy! So flavorful! This sauce freezes well. Make a double or triple batch and freeze it so you’ll always have homemade sauce on hand. I love these Souper Cubes Freezer Cubes for sauces.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
FAQ’s
- Can I add meat? Yes! Cook 1 pound of lean ground beef, pork, Italian sausage, or a combination in the sauce pan before continuing with the steps.
- Can I use fresh tomatoes instead of canned? Yes! Blanch and peel fresh tomatoes (like Roma or plum varieties) before using them in the recipe. You may need to cook the sauce a bit longer to achieve the same rich consistency.
- Can I freeze marinara sauce? Absolutely! Let the sauce cool completely, then store it in an airtight container, such as Souper Cubes, or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating or add to a saucepan over medium heat to warm through.
- Can I use fresh herbs? Yes, add 2 tablespoons of fresh chopped basil and oregano in place of the dried herbs.
- How long does homemade marinara sauce last in the fridge? Homemade marinara sauce will keep for 4–5 days in an airtight container in the refrigerator.
- Can I make it ahead of time? Yes! The flavors deepen as it sits, so marinara sauce often tastes even better the next day.
- Can I use marinara sauce for pizza? Yes, but you may want to simmer it a little longer to make it thicker for a pizza sauce consistency.
Recipes to use marinara sauce
- One Pan Ravioli Casserole
- Pepperoni Pizza Dip
- Crock Pot Cheesy Tortellini
- Slow Cooker Chicken and Pasta
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Easy 30 Minute Marinara Sauce
Equipment
Ingredients
- 2 tbsp olive oil
- 6 ounce can tomato paste
- 28 ounces can tomato sauce
- 28 ounce can crushed tomatoes
- 2 whole cloves garlic smashed
- 2 tsp oregano or 2 tablespoons fresh oregano, chopped fine
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 2 tsp basil or 2 tablespoons fresh basil leaves, chopped fine
- 2 tsp onion powder
- 1 tsp sugar omit if using the carrot
- 1 peeled carrot optional, to reduce the acidity and add subtle sweetness
Instructions
- To a saucepan over medium heat add in the olive oil and smashed garlic cloves. Cook for 2 minutes, or until fragrant, careful not to burn the garlic.
- Sprinkle in the salt, pepper, oregano, and onion powder. Let that bloom in the oil for about 30 seconds.
- Then add in the remaining ingredients with the whole carrot (if using). Stir well. The carrot reduces the acidity in the tomatoes and adds subtle sweetness.
- Simmer over medium-low heat for 30 minutes, stirring occasionally.
- Remove the bay leaves, garlic cloves and carrot and use the sauce in your favorite dish.
