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
1059Comments
Jump to recipe
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.
I use this recipe all the time and add fresh basil. Canned tomatoes are the best because they are fully ripened.
Made this recipe and it was so easy and delicious. I could not believe how flavourful and silky the texture was, with just enough chunkiness. Thank you so much I won’t be making marinara sauce the same way again.
This is my favourite marinara sauce, easy to make and so good. The only thing I add is fresh chopped basil. I will be making this to serve with homemade mozzarella sticks:) thanks for sharing your awesome recipes.
You’re welcome, Alexandra! I appreciate your review.
Fool proof recipe. I have made this multiple times. Sometimes I use an immersion blender and include the onions, sometimes I discard them. If I need a “saucier” sauce, I will add an 8 oz can of tomato sauce.
I LOVE this recipe!! Thank you!! It is so easy and absolutely delivers on great taste. I have spread the word on this to others. Keep up the good work!
Great to hear, Connie! I appreciate your review.
Our family loves, loves, loves your recipe! It has become our go to for marinara sauce, no matter what we are having with it. Whether it’s ravioli, chicken parmesan, spaghetti, or even occasionally added to a soup, we are overjoyed to have found this wonderful sauce. Thank you for all of your luscious recipes.
You’re welcome, Susan! Thank you for your review.
This was super easy and delicious!
I made it today. How wonderful recipe!!! Thank you for every explanation. I’m eating right now my Pasta
I really like this sauce, it’s clean, simple, basic, and yummy. The only thing I did different was to grate the onion and garlic into the sauce.
Thank you,
Marcia from Massachusetts
My go to recipe every time I make spaghetti.
This was delicious and easy to make. We got home late from a road trip and my kid requested pasta with red sauce, and I discovered that we didn’t have any jars of sauce in the house, so I searched for something I could whip up quickly. This fit the bill perfectly. I do agree with the other commenter who suggested adding a Tbsp of tomato paste to thicken it up a little. Otherwise perfect!
Thank you for sharing your experience, Ian!
Didn’t feel like cooking tonight but had to feed the family. Made this and it was delicious and so easy! Love your recipes.
Thank you for your comment, Lisa!
I didn’t have store bought spaghetti sauce. I didn’t have much of anything, really. But I DID have cans and cans of peeled tomatoes that were given to me and I had lots of pasta, so…I looked online to see if there was a recipe that used canned tomatoes to make a sauce.
I found yours and think the heavens smiled down on me and guided me to your recipe because I couldn’t be more happy with the results!
It is SO GOOD! I had no idea sauce could taste like it’s been cooking for a long time when it hasn’t! I’m so excited to discover this that I’m taking some to work tomorrow to let everyone try it.
I’m never buying sauce from the store again.
Thank you for giving me this recipe (ok. not JUST me) I love it and I love you too!!
Thanks Again! It’s definitely a winner!
Patty Wilson
Look amazing
Thanks Kate. The Marinara sauce IS the best.
Do you simmer the sauce with the lid on or off? I am cooking it for the first time now
Lid off. I hope you enjoyed it!
Im making it with fresh tomatoes and doubling the recipe. I just blanched the tomatoes, peeled them, and left in the seeds. No need to use a tomato crusher etc. The tomatoes will do just as well if they’re sliced. Then just making it like the recipe says…maybe cook down a little longer.
This recipe is SO WONDERFUL. I will make it over and over and make it an heirloom. Sincerely thank you!☆☆☆☆☆
Hi! Would crushed tomatoes work instead of whole?
This was easy and delicious. I would double the recipe because it’s that good.
That 45 minutes for the flavors to work their magic is important.
I added the pinch of red pepper flakes and my husband loved the small kick of flavor.
I love this sauce! Maybe it’s implied that you can cook longer than 45 minutes, but if I’m in the situation where sauce is ready 30 minutes before I need it, what should we do, simmer longer if we can, or still finish it up at 45 minutes?
Hi Sam, you can keep it warm if you need to. The flavor will still be great!
I made it, it was yums yums yums to the max! I added some chopped basil right after I turned the heat off and the flavor came out light and fresh with my homemade pasta. No salt, the canned tomatoes had enough. Great sauce!
That’s great to hear!
I made this tonight, it was so delicious I will definitely be making it again. I used it to lightly sauce some store bought tortellini. My family loved it. I made it almost as written but I added a 1/4 tsp sugar, 4 cloves of garlic and I blended everything including the onion into a smooth sauce. Just amazing and simple. Thank you!
You’re welcome, Annalisa!
We Love this recipe! It’s our go to for home made pizza sauce and pasta dishes! It’s easy and very healthy. We use Jovial organic whole tomatoes that are salt and sugar free. We use an immersion blender to puree the onions into the tomatoes.
It’s delicious!!
Thank you!!
I love to hear that, Mary! Thank you for sharing.
This is a fantastic recipe. I’ve made several times using fresh tomatoes from my garden. I also can them. Very nice. Thanks
You’re welcome, Teri!
If you aren’t in a pinch, core a gallon freezer bag of tomatoes, pop them in bag and freeze. When they unthaw, the skins peel right off. This is of course if you have a surplus and can wait .
I love this recipe! I’m not a from scratch cook . But you are making me look real good!
Fabulous sauce. Had fresh tomatoes bursting so grated those and sauteed ~ 1-2T tom paste before adding rest of ingredients. Used turkish aleppo pepper and no salt. Sliced garlic in mini Italian garlic slicer. Very rich fragrant sauce. Sprinkled with fresh basil.
Thank you for sharing how you made it, Carol!
I do really love this! Old tomatoes, tinned tomatos, whatever and the long cooking really work – and, having had to adapt suddenly to a family member becoming highly gluten intolerant, this is great for spreading on GF oat biscuits as a snack . . .thank you!
Andy
I don’t want to remove the onion!! I will blend cooked onion in. Plus I will use fresh tomatoes from my garden.
I am Italian and had never made sauce unless it cooked for hours. I decided to give it a try, and it was amazing. I used Cento whole tomatoes which were perfect for a thick sauce. I followed it exactly and couldn’t believe how quickly we were able to have a wonderful dinner. I did what another person suggested, and we ate the onions on the side. Thank you so much for this delicious, quick and easy sauce!
You’re welcome, Janet!
I don’t think I’ll ever buy jarred sauce again! I already buy flats of canned diced tomatoes, so this helps save even more money! It tastes great, exactly the same or better than the jarred sauce at the store. I like to leave the onion and garlic in and blend with an immersion blender at the end. It also made a great pizza sauce!
Hooray! That’s great to hear, Liz.
During a stop in Naples, my wife reported on “life-changing” pizza, a pie topped with only a thin coating of marinara sauce. No cheese, additional herbs or anything else. Up for the challenge, I turned to this recipe with its clear instructions and photos. I knew I had scored when she asked me to make a second pizza for dessert. (Which I did!) Kate’s advice to honor the cooking time really is key. In this case, I started the sauce before the dough. With mixing, kneading and proofing everything came together perfectly. To get the thin coating, I ran the sauce through the blender and painted it on with a basting brush. Obviously, this is now my go-to. Thank you, C+K!
I grew up with Italian parents and when you described the pizza in Italy, it brought me back. The only thing that we had on our pizza besides the sauce, was grated Pecorino Romano cheese sprinkled on the top. She made it every Friday, where back then, we couldn’t eat meat on Friday.
Can I use canned stewed tomatoes if I don’t have whole?
This is best as written. If you try something else, let me know what you think!
This is my go to Marinara sauce!! So easy and quick and delicious every time!
That’s great to hear, Pricilla!
Can I add 6 oz. of tomato paste to this recipe? Super Simple Marinara Sauce
This recipe is best as written.
SO rich tasting! It is amazing how the flavor doesn’t shine through until it has been cooking for 45 minutes. It’s like magic when it turns from canned tomatoes into a delicious, restaurant-quality marinara sauce. I will make this again and again — thanks for the great recipe!!!
Love this recipe. I prep it every Sunday. It is our staple!
This was absolutely delicious!! Thank you so much for the recipe!
I didn’t have a few ingredients so I used mixed herbs, coconut oil and crushed tomatoes instead!