Marinara sauce is a simple, flavorful tomato sauce made with diced tomatoes, tomato paste, olive oil, and dried herbs simmered together until thick and rich. It's the kind of easy homemade sauce you can make anytime you want a quick upgrade from store-bought.
A Quick Look at the Recipe
✅ Recipe Name: Marinara Sauce
🕒 Ready In: ~25 minutes
👪 Makes: About 2 ½ cups
🍽 Calories: ~70 per ½ cup (estimated)
🥣 Main Ingredients: Diced tomatoes, tomato paste, onion, olive oil, garlic powder, dried herbs
📖 Dietary Info: Vegan, dairy-free, gluten-free
👌 Difficulty: Easy, simmer-and-stir sauce
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This version is smooth, cozy, and flexible, which makes it perfect for weeknight dinners, meal prep, and freezer stocking. The tomato paste adds depth fast, and a short simmer brings everything together without needing a long cook time.
Use it in your favorite cozy meals like Vegetable Lasagna, spoon it over Mini Meatloaves, serve it with Zucchini Noodle Spaghetti, or keep it on hand for Italian Eggs when you want an easy tomato base.
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Why You'll Love this Marinara Sauce:
Quick Homemade Flavor: It simmers in under 30 minutes but still tastes like a sauce that cooked all day.
Rich and Thick: Tomato paste adds depth and helps the sauce thicken fast without needing a long simmer.
Simple Ingredients: Everything is made with pantry staples, so it's easy to throw together anytime.
Great for Meal Prep: Make a batch, use it all week, or freeze it for quick dinners later.
Key Ingredients:
- diced tomatoes. Provides a fresh, slightly chunky texture. You can use fire-roasted or no-salt-added for more control over flavor.
- onion. Adds natural sweetness and depth; you can use white, yellow, or even shallots.
- tomato paste. Adds depth and richness, helping to thicken the sauce.
- olive oil. Enhances the flavor and helps sauté the onions for a well-rounded taste.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Crushed tomatoes option: Swap the diced tomatoes for crushed tomatoes if you prefer a smoother marinara sauce without blending.
- Fresh garlic option: Use 2 cloves minced garlic instead of garlic powder for a stronger garlic flavor.
- Make it spicy: Add a pinch of red pepper flakes while the sauce simmers for a little heat.
- Sweeter sauce: If your tomatoes taste very acidic, stir in a small pinch of sugar or a drizzle of honey to balance it.
- Extra herbs: Add dried basil or Italian seasoning if you want a more herby marinara sauce.
How to Make Marinara Sauce:
- Heat olive oil in a saucepan over medium heat. Add diced onion and sauté until soft, about 3-5 minutes.
- Stir in the diced tomatoes, tomato paste, garlic powder, parsley, oregano, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
- Blend with an immersion blender for a smoother texture if desired. Taste and adjust seasoning if needed.
- Use immediately or store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
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Recipe Notes & Tips:
- Cook the onion until soft: Let the onion sauté until it's translucent so it sweetens and blends smoothly into the sauce.
- Stir the tomato paste in well: Tomato paste can clump, so stir it in thoroughly before simmering for the smoothest texture.
- Simmer uncovered: Let the sauce simmer uncovered so it thickens naturally and the flavors concentrate.
- Blend if you want it smooth: An immersion blender makes the sauce feel more like a restaurant-style marinara, but it's optional.
- Taste at the end: Tomatoes vary, so adjust salt, pepper, and herbs after simmering to get the flavor just right. dried herbs for fresh ones if available, adding them near the end for the best flavor.
How to Store:
Refrigeration: Store in an airtight container or glass jar in the refrigerator for up to 5 days. Freezing: Freeze in portions using airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in short intervals. Add a splash of water if needed to loosen the sauce.
Canning: Pour hot marinara sauce into sterilized jars, leaving ½ inch headspace, then process in a boiling water bath for 35 minutes for long-term storage. Store in a cool, dark place for up to 1 year.
Marinara Sauce FAQs:
To thicken marinara sauce, simmer it uncovered so excess liquid evaporates and the sauce reduces naturally. Tomato paste also helps the sauce thicken quickly while adding richer flavor.
Yes, you can freeze homemade marinara sauce for up to 3 months. Let it cool completely, store it in freezer-safe containers, thaw overnight in the fridge, then reheat gently.
Blending marinara sauce is optional and depends on the texture you want. If you prefer a smoother, restaurant-style sauce, blend it with an immersion blender after simmering.
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Marinara Sauce
Ingredients
- 1 can diced tomatoes
- ¼ cup onion, diced
- 6 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoonn salt
- ¼ teaspoon pepper
Instructions
- Heat olive oil in a saucepan over medium heat. Add diced onion and sauté until soft, about 3-5 minutes.
- Stir in the diced tomatoes, tomato paste, garlic powder, parsley, oregano, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
- Blend with an immersion blender for a smoother texture if desired. Taste and adjust seasoning if needed.
- Use immediately or store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
Notes
- Cook the onion until soft: Let the onion sauté until it's translucent so it sweetens and blends smoothly into the sauce.
- Stir the tomato paste in well: Tomato paste can clump, so stir it in thoroughly before simmering for the smoothest texture.
- Simmer uncovered: Let the sauce simmer uncovered so it thickens naturally and the flavors concentrate.
- Blend if you want it smooth: An immersion blender makes the sauce feel more like a restaurant-style marinara, but it's optional.
- Taste at the end: Tomatoes vary, so adjust salt, pepper, and herbs after simmering to get the flavor just right. dried herbs for fresh ones if available, adding them near the end for the best flavor.
Yvonne says
I usually buy jarred marinara, but I tried this recipe and I really liked it. Was very quick to make and had good flavor.