How to make super simple marinara sauce with canned or fresh tomatoes, 5 ingredients, one pot, and under 20 minutes! A flavor-packed, tomato-based sauce perfect for pizza, pasta, dipping, and more!
There is no shortage of options for simple tomato-based sauces. Between my quick 20-minute pizza sauce and meaty spaghetti sauce, though, this classic, simple homemade marinara sauce is a must-try. Simmering canned (or fresh!) tomatoes with just a few simple, inexpensive pantry ingredients creates a bright, vibrant, rich, authentic marinara flavor that’s much better than store-bought jarred versions but with a super short ingredients list (and no additives or preservatives!).
This recipe relies on just 5 marinara sauce ingredients (plus salt and pepper). It’s naturally dairy-free, gluten-free, and vegan. Plus, it’s still super customizable – whether you want to add more herby flavor, a little spice, the depth of wine, adapt the texture, etc.
Either way, this almost foolproof marinara recipe is perfect for making in large batches and then portioning out to store in the refrigerator or stash in the freezer for later. This all-purpose tomato sauce is a great option for low-fuss Italian-American and Italian-inspired meals – think pasta, subs, as a dip… there’s no shortage of uses.
What You Need to Make This Easy Marinara Sauce Recipe
- Canned tomatoes: Use high-quality canned tomatoes, like San Marzano or Muir Glen tomatoes. You can use whole or crushed tomatoes (the latter makes for a smoother sauce), but make sure they don’t contain any added seasonings for the best marinara sauce. Read below for the method with fresh tomatoes.
- Olive oil: Use good-quality olive oil for a rich, flavorful homemade sauce.
- Seasonings: This sauce only requires simple pantry-friendly seasonings:
- Garlic (or garlic powder in a pinch),
- Sea salt (if you use regular table salt, you need to reduce the amount),
- Black pepper,
- Dried oregano (or Italian Seasoning if that’s all you have).
- Sugar: While this isn’t always necessary, a small amount of sugar (or honey/agave) will balance the harsh acidity that can be in some canned tomatoes and create a better overall balanced sauce.
Can You Substitute Canned Tomatoes for Fresh Ones?
If you want to make marinara with fresh tomatoes, it’s best to only do so during tomato season, when the tomatoes are at their most flavorful.
First, blanch and peel the tomatoes. Then chop or pulse them in a food processor. Making marinara sauce with fresh tomatoes also requires a longer simmer time (about 25-30 minutes) to break down until tender. Adjust the amount of sugar accordingly.
How to Make Marinara Sauce
First, peel and crush/mince the garlic.
Then, heat a saucepan over medium heat with the olive oil. Once hot, add the garlic and sauté for 30-45 seconds, being careful not to burn it.
Pour in the tomatoes and allow them to simmer for 10-15 minutes with a lid on. Then add the salt, pepper, and sugar, stir, and leave it to simmer for a further 2-3 minutes, stirring occasionally.
Simmer it for longer for a more developed, concentrated flavor and thicker consistency.
Add the oregano, stir well, and then remove the sauce from the heat. Make sure to give it a final taste test, too, and adjust any of the seasonings.
If you want a smooth sauce, optionally use an immersion blender/stand blender to process it to your desired consistency.
Use it immediately or leave it to cool before transferring it to an airtight container to store.
How Long Does Marinara Sauce Last in the Fridge?
Allow the marinara to cool slightly, pour it into airtight containers like lidded jars, then store them in the refrigerator (towards the back, where it’s coldest, is best) for up to 5 days.
Can You Freeze Marinara Sauce?
I like to divide the homemade sauce into portions in either Ziplock bags (spread flat with excess air squeezed out) or a silicone muffin tray and freeze it for up to 3 months. Make sure to leave space for expansion.
Leave it to thaw in the refrigerator overnight before enjoying/reheating gently on the stovetop or in a microwave.
Ways to Use Homemade Marinara Sauce
This classic marinara sauce is a super delicious and versatile tomato-based sauce that you can use in dozens of ways:
- Over pizza (regular, zucchini, sweet potato) and in calzones,
- With meatballs, ground beef, Italian sausage and spaghetti,
- Use as a simple pasta sauce or with gnocchi,
- As a sauce for shrimp, mussels, or fish,
- Spread in a lasagna,
- In a meatball sub,
- Use it to make chicken parmesan or eggplant parmesan,
- Add to stuffed peppers and other stuffed vegetables,
- Use it in Shakshuka,
- Spread over bruschetta,
- For dipping (grilled cheese, bread sticks, zucchini fries, chicken tenders, etc.).
More Sauce Recipes
If you try this delicious, quick marinara sauce recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Easy Homemade Marinara Sauce
Ingredients
- 1 cup canned tomatoes high-quality whole or crushed tomatoes (like San Marzano or Muir Glen)
- 1 tablespoon olive oil
- 1 garlic clove crushed/minced
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar I use brown sugar (or honey/agave)
- 1/2 teaspoon sea salt to taste
- 1/2 teaspoon black pepper
- fresh basil optional, ribboned, and added at the end
Instructions
- Peel and crush/mince the garlic.
- Heat a saucepan over medium heat with the olive oil. Once hot, add the garlic and sauté for 30-45 seconds, being careful not to burn it.
- Pour in the tomatoes and allow it to simmer for 10-15 minutes with a lid on. Then add the salt, pepper, and sugar, stir, and leave it to simmer for a further 2-3 minutes, stirring occasionally.Feel free to simmer it for slightly longer for a more developed, concentrated flavor and thicker consistency.
- Add the oregano, stir well, and then remove the sauce from the heat. Make sure to give it a final taste test, too, and adjust any of the seasonings.If you want a smooth sauce, you can optionally use an immersion blender/stand blender to process it to your desired consistency.Use it immediately or leave it to cool before transferring to an airtight container to store.
Video
Notes
- Use high-quality tomatoes: I highly recommend using San Marzano tomatoes, which have a sweet, delicious flavor and aren’t too acidic.
- Sauté the garlic: This not only softens it but makes it more fragrant and infuses the oil with garlic flavor.
- For a thicker/thinner sauce: Simmer the sauce for longer to thicken it or add a little water or low-sodium vegetable broth for a thinner marinara.
- For more flavor: Simmering the marinara for longer (up to an hour) will allow the flavor to meld and intensify more. However, it will also thicken the sauce over time.
- To adjust the texture: Leave it chunky, mash the tomatoes, or even blend/puree the sauce until smooth – it’s up to you.
- Sweeten to taste: Sugar is great for acidic tomatoes and canned tomatoes with a “tinny” flavor, but the amount will be adjustable to taste or not even required at all.
- Make it ahead when possible: This gives the flavors time to meld and improve.
- Soy sauce/tamari – instead of salt for extra umami flavor.
- Onion – finely minced and sautéed with the garlic– or use onion powder.
- Tomato paste – add just a little for a rich, concentrated, robust tomato flavor.
- Red pepper flakes/cayenne pepper – add a hint or more of spice to the sauce.
- Balsamic vinegar – just a splash will add a tangy, slightly sweet, acidic depth.
- Dry red or white wine – a large splash added and then simmered to cook the alcohol off will add a wonderful complex depth to the sauce.
- Fresh herbs – i.e., fresh basil, oregano, thyme, or parsley. Add them off-heat at the end.
- Smoked paprika – for a subtle smoky flavor.
- Butter – stir a little in at the end to create a richer, silkier sauce,
- Cream (add ¼-1/2 cup of heavy cream for a creamy “rosa sauce” style sauce.
Jessie
Sounds delicious, can’t wait to have some homemade pizza❤
Thank you
Support @ Alphafoodie
Thank you for your comment, Jessie! I hope you give it a try 🙂