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
- Author:
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 2 cups 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
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 ounces pasta); 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 about 15 minutes has passed.
- 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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Tim
I made your sauce with some Cherokee purple tomatoes that we canned last summer, it was simply amazing, Cherokee purples are the only tomatoes I now grow, they have so much more flavor and are a indeterminate variety so they will ripen throughout the summer. You should try them. I also live in kansas
Dani Dimeglio
I wondered how good it would be considering how easy the recipe is. I am pleasantly surprised! This recipe is a keeper for sure!
Thank you!
★★★★★
Kate
Wonderful, Dani! Thank you for your review.
Stephani
If i dont have olive oil can i use vegetable oil? Or would butter be better?
Kate
Hi Stephanie, I prefer olive oil. I would suggest vegetable oil instead of butter here.
Stephani
Thank you! Also would you reccomend trying this in a crockpot?
Kate
Hi! I like this best on the stove top. I guess you could make it in the crock pot too, if you could get it to simmer. Let me know if you try it!
Bona
Super good kids love it
Me too and wife can you imagine
bob
You know, this happens to me all the time. I find a recipe that claims “the best and last recipe you will ever need”. Ok, so I make these recipes using great ingredients. When done I sometimes open a jar or can of the same but store bought.
The store bought sauces always tasts better…including this recipe. Sad but true. Btw, I used canned san marzano tomatoes (DOP).
I suggest if you want to say “the best recipe”, that you-all need to pop open a jar from the store and do a taste test first.
★★★
Karen Bailey
I have made this recipe once before and we absolutely love it! I am making it again tonight. I learned to cook marinara sauce from an authentic italian woman who used a very similar recipe to this. The only difference is she cooked hers longer. Both taste the same…amazing!! Great recipe!!
★★★★★
Mike Smith
“authentic Italian woman”. LOL
Rory
Hi Bob, I think you’ll find the store-bought sauces taste ‘better’ because sugars & preservatives are added; when they say ‘herbs & spices’, all sorts of things are added. If you wanted a deeper flavour, I would recommend putting the sauce over a super low and leaving it for a few hours & added vegetable stock if it becomes too thick.
★★★★★
Craig B
The thing about taste is, “the best” often means more of what you are used to. So yeah, this may not be the best you’ve had compared to what a massive machine makes in massive batches, but this is a very typical marinara sauce recipe. The only thing I added to it was 2-4 cups of vegetable/chicken stock (usually depends on what I have), an equal amount of basil (to the oregano), and a tablespoon of sugar.
This, as the page title states, is a “simple marinara recipe”, whatever you add for *your* taste is up to you. Recipes are made to be modified.
I often look at 4-6 recipes for anything I’m not sure how to make to figure out what makes sense for me. Then I adjust as needed the next time I make it.
Comparing food you made, based on someone else’s recipe, to “store bought” is simply masochistic, in my opinion. But, everything you said just says to me that you need to adjust what you learned from this recipe the *next* time you make marinara sauce to get what you are happy with.
In other words, your best marinara ain’t my best marinara, and our best ain’t Bob’s best. When you’re the cook, the end result, good or bad, is on you.
★★★★
Kathy Boone
Well put, Craig! I couldn’t agree with you more. Everyone’s taste buds are different. Not everyone likes the same taste of things. I am looking forward to using this recipe and I may eventually do a little tweaking on it myself to suit my taste.
Janine Barclay
Bob, I really dislike every marinara I have bought that is in a jar. They have sugar and taste sweet and I don’t like it. What Marinara are you buying that is so amazing. I could save myself some work if it doesn’t have sugar in it.
Jennifer Ulloa
Thee best sauce I’ve made ever! I added some carrots and celery to mine and left the onions in when using the immersion blender. My boys said always make the sauce like this. Its definitely a keeper. Thank you!
Kate
Thank you for sharing how you made this, Jennifer.
Sara
I am a marinara sauce fanatic. I have tried countless recipes over decades looking for the perfect sauce. It mattered not how complicated it was, I’ve been on a singular quest.
And the treasure has been found in your sauce.
WoW!
I almost didn’t even try it as it was so almost ridiculously easy. I thought there’d be no way it could rival other recipes, let alone be the best marinara sauce I’ve ever had in my life.
But it IS! The Best Marinara Sauce in the World.
You are a genius.
And I am profoundly grateful I can stop my search and simply dump a bunch of stuff into a pot and let it simmer, lol!
Thank you!!!!!
xoxo
Sara
★★★★★
Sara
Just left my 5-star review!
I do have one question on the recipe.
What happens if you continue to let the sauce simmer longer than 45-60 minutes?
Say, 75 minutes?
90 minutes?
2 hours?
Does the taste evolve positively….or devolve?
Thank you!
★★★★★
Kate
Hi Sara, I find that 45 minutes is the sweet spot. Otherwise, it may start to taste too cooked. If that makes sense?
Selene
Have you tried doing this in an instant pot/pressure cooker instead of on stove top? Any difference in quality/time suggestions?
Kate
Hi Selene! I haven’t, but find the simmering long on the stove is really what give this its delicious flavor.
Farmer
Roast the garlic first a bit also saute the onion in oil with roasted garlic I find it gives a bit more umph to it
★★★★★
Kate
I like that idea! Thank you for your review.
Delaney Halvey
This recipe is so easy and so delicious. I about doubled the amount of garlic and used a mixture of fresh and canned chopped tomatoes (because it was what I had on hand) and will definitely be making this again.
★★★★★
Jessica Mayer
Oh yes this is it! Simple enough my toddler can help me make it and I can walk away from it. I made this tonight and enjoyed it the following way: I browned some spiralized zuchinni (zoodles) in a pan with olive oil and some red pepper flakes. Put it in a pretty bowl with your luscious sauce, some sheep’s feta cheese, cut basil, cracked black pepper and a little olive oil. It was roll your eyes good.
Thanks for this, i’ve added it to my meal prep recipes.
★★★★★
ottie
THIS WAS GOOD! I used fresh baby plum tomatoes, didn’t fish out the onion but blitzed it in. Simple marinara is so underrated this was the one of the simplest best thing I have eaten during the lockdown!
★★★★★
Manny
How much fresh tomatoes did you use?
Sabine
This was excellent. I made some to go with a penne with vegetables recipe from Food Network. Thank you!
★★★★★
Sneha
Hi can I use fresh tomatoes instead ? And if so how many / weight ?
Kate
Hi Sneha! I haven’t tried. I generally think that canned tomatoes offer greater depth of flavor for stews, but you might love the end result. I’d use about 28 ounces (roughly 800 grams) ripe, juicy red tomatoes. I’d chop them first and include all of their juices. Let me know if you give it a try!
Merihan
Hi Sneha, Yeah yo can I hav tried it with 10-12 tomatoes – 1 tomato sauce (canned tomato) – 1 onion – 2 garlic cloves minced – salt & pepper to taste
★★★★★
Tonya Felder
I made this last week to put on my gnocchi and it was absolutely delicious! And so easy. I’m going to make it again today for my spaghetti. Thanks for sharing!
★★★★★
Tonya Felder
This is the second time I’m making this recipe. I love it on gnocchi and spaghetti! And it’s so easy!
★★★★★
Kate
I’m happy you love it, Tonya! Thank you for your review.
karen foley
I’ve made this recipe numerous times. Love it, love it, love it! Sometimes I blend in the onion, sometimes not, sometimes add more herbs. Makes great pizza sauce, too!
★★★★★
Remy
It looks yummy. I will definitely try this.
Can i use fresh tomatoes instead of the canned one?
Thank you and more power
Kate
Hi Remy!I haven’t tried. I generally think that canned tomatoes offer greater depth of flavor for stews, but you might love the end result. I’d use about 28 ounces (roughly 800 grams) ripe, juicy red tomatoes. I’d chop them first and include all of their juices. Let me know if you give it a try!
T
Hello, Kate!
I have a quick question… As I was browsing several of your recipes, I noticed that I love how easy you make it for your readers to scale a recipe 1, 2 or 3 times! Here’s the question. I’m cooking for 1 and wanted to know… Would you be able to have another “quick click” button to decrease the recipe to 1/2 or 1/3? I have quite the time trying to halve and third recipes that often produce way more than I can use in a short time and I have limited fridge and freezer space.
Hopefully, this will be something that you might possibly be able to do, as I’ve just found your site. I’m planning my meals/menu for the upcoming week and I am LOVING the recipes that I see! Just looking at the ingredients, I can tell that the finished products will have sooo much flavor! I also love that you provide ideas for multiple variations as we all have different tastes and, sometimes, we can use that little nudge toward greater creativity!
Look forward to hearing from you,
T.
Kate
Hi T! Great question and idea. I wish I could say yes and it would be that simple as I know cooking for one can be hard with quantity. It wouldn’t necessarily work across all recipes as some wouldn’t necessarily work as well scaled down – primarily baked goods etc. I hope you enjoy some recipes!
Juliane Higgitt
Dear T, I too cook for one but always make this amount of marinara, portion it into 4 or 5 servings, and freeze what I don’t plan to use right away. It’s just right for 1 LB. of pasta. You can add meatballs if you like or cook up some sausage and peppers. You’ll always have a comforting meal in the time it takes to cook the pasta!
Aisling
Do you think this would work as a base for pizza?
Kate
Yes! I think this could work well. Let me know what you think!
Taylor Fiscus
Does leaving the onions in make it an entirely different sauce then? I’d have a hard time throwing it away! Haha!
★★★★★
Kate
No, it doesn’t taste much different with or without, since most of the onion flavor has transferred over by the end of cooking! You can definitely chop up the onion at the end and put it back in.
Tabitha
Have made this several times, always works really well, I now chop the onion and leave it in.
★★★★★
Lois Gall
Turned out awesome
I did add some of my fresh basil from my garden and zucchini
YUMMY
★★★★★
Carol
Super Duper
I’m not much of a spaghetti sauce person; I love the rich taste of tomatoes. So this marinara is awesome tasting & quick to make.
Thanks for sharing !!!
Carol
★★★★★
Bill
Tasteless sauce, not for me.
★★
Greg Pawell
Is it possible to home can this Marinara Sauce. I’m looking to make a large quantity and share with our church community.
Jess Barlow
Amazing of course my five year old said he’s having thirds and asked me to cook this every night
★★★★★
Kate
That’s amazing! Thank you for sharing, Jess.
Deanna
Hi Kate , I use this recipe all the time , especially in a vegan lasagne . We are not vegans , just like the recipe The recipe tells you to use jars of marinara sauce but I tried this and have been using it ever since .
★★★★★
Kate
I love it! Thanks for letting me know, Deanna. I appreciate your review.
Shobhana
Made the shell pasta recipe using this tasty sauce is truly delicious . Thank you so much . Love your recipes
Karen
This sauce had been in my freezer since January 2019. I had it last week with capellini, and it was fabulous. I shouldn’t have waited so long! Will make again and again – thank you for a great recipe!
★★★★★
Kate
Thank you for sharing, Karen!
Gert
If you think store bought sauces are better then home made,your taste buds are gone.
★★★★★
Ronnie
Just as the name implies, this marinara sauce recipe really was super simple, and extremely tasty too! I used this recipe in another recipe, Shrimp Marinara Soup with Crumbled Feta (Cooking Light), which requires 2 cups of marinara sauce, and it made that recipe extra delicious. Thank you for creating such an easy, fast marinara sauce recipe!
★★★★★
Marybeth
I love marinara but never thought I could make it myself. I grow my own Genovese basil and added it, Genovese basil is so fragrant and delicious, lucky I can grow it year-round here in Florida. This sauce is so delicious!!
Stephanie
I made this sauce yesterday for the first time. We had spaghetti for dinner tonight this marinara sauce was excellent! I’ve printed the recipe for my book it’s a keeper. Thank you for sharing
★★★★★
Patti Evans
This sauce is sooo good!!! I had a ton of tomatoes from our garden and was looking for a recipe I could make that used a large number of them.
This recipe is so simple and the taste was excellent.
Thank you! I will be making this again and again :)
Lori
Hi Patti,
Did you peel your tomatoes, or just dice them? I too have a garden full of ripe tomatoes and thought this might be an excellent way to use them
Kelley
I used fresh tomatoes :) This recipe is fantastic- it’s a nice, clean tasting marinara. Perfect balance and you are able to taste all ingredients.
Because I used fresh tomatoes, I would recommend removing some of the liquid just so you can reduce the simmer time… I made a triple batch and ending up boiling it down for 2 hours, I didn’t remove any of the onion and blended it slightly for a smoother sauce. I also blanched the tomatoes prior, to remove the skin, and removed the seeds.
Finally, I canned this recipe to have it on hand for the rest of the year.
★★★★★
Shane (Australia)
Hi Kate.
Doing this tonight to have with eggplant, spinach, ricotta etc Lasagna.
Sounds delicious! Simple great sauce, traditional way.
Just wondering why you don’t chop onion and cook, instead of discarding? Will do it your way though.
★★★★★
Kate
Hi Shane! I hope you love it. I like this with flavor it adds while cooking and didn’t love the result with onion in it. If you try it, let me know what you think!
Gazza
How can marinara sauce contain no seafood?
Kate
Hi! In parts of the world, marinara is served withe sea food. Personally, I like to serve mine with vegetables and pasta. You can serve it how ever you like. I hope you enjoy it!
Shane (Aussie)
Hi Kate,
Absolutely fantastic tomato/marinara sauce!!!! Yes the marinara v tomato sauce description rages across kitchens world wide.
I now agree totally with you re the onion. Did half your way, discard onion and half with diced cooked onion. Yours better and I used too cook for a living!
Just need quality tinned tomatoes and you get no better. Thank you!!!
Fantastic with my eggplant, spinach, ricotta etc lasagna. Recipe I found on internet that is incredibly delicious.
★★★★★
Joone Li
is it okay if i use pureed tomatoes in this recipe?
Kate
Hi! Whole peeled works best. I tested it several times to get it just right.
Will
Thanks for the recipe idea! Looks easy.
Do you recommend using San Marzono style tomatoes?
Kate
Hi Will! I really prefer Muir Glen tomatoes.
Eileen
This Marinara sauce is delicious! It Will be our go to recipe going forward. Easy and flavorful with so few ingredients.
Kayla
Very good and easy to make! Most pre-made marinara has too much sugar. Your recipe is a tasty – low sugar option.
★★★★★
Julia
Can this recipe be canned for storage?
Kate
Hi Julia! This isn’t meant for canning, but I believe it could be frozen ok.
Stephanie
Kate – I’ve been making your recipes for years, but never left a comment. This marinara sauce is outstanding and really the best I’ve ever had. My husband says the house smells like an osteria after I’ve made a batch of this. I do add 15-20 fresh basil leaves to this but otherwise, I follow your recipe exactly. Thanks! This recipe gets a lot of use in my house.
★★★★★
Patti Evans
Hi :)
I didn’t peel them. I cut them into big chunks and then picked out most of the peel as it loosened, using tongs. It really wasn’t a bad way to do it :)
I also squeezed them a bit in my hands to get rid of some of the seeds. We don’t mind some seeds though so I wasn’t 100% thorough with that.
Patti
CarolB
Just made this fragrant delicious marinara for a zucchini lasagna. Just used an immersion blender at end onion and all with hefty “pinch” of red pepper flakes. I can’t wait to try it in the lasagna which I’m making with Melissa Clark’s homemade ricotta. The recipes from the two of you have always been delicious! Thank you!
★★★★★
CarolB
Just made this fragrant delicious marinara for a zucchini lasagna. Just used an immersion blender at end onion and all with hefty “pinch” of red pepper flakes. I can’t wait to try it in the zucchini lasagna which I’m making with Melissa Clark’s homemade ricotta. The recipes from the two of you have always been delicious! Thank you!
★★★★★
Leslie
This is now my only go-to recipe for marinara sauce! Could it be any easier? Thanks for sharing this great recipe!
★★★★★
Kate
You’re welcome Leslie, I appreciate it!
Jenny
I just made this sauce and was really looking forward to it after reading all the glowing reviews, and I’m generally a big Cookie+Kate fan. Unfortunately, this recipe fell flat for me. The sauce was really bland at the end (and I added three cloves of garlic instead of two). It kind of tasted like I expedited – simmered tomatoes. I had to add way more than a pinch of salt at the end, as well as some pepper and a bit of balsamic vinegar for extra depth.
★★★
Laura
This sauce is amazing!!! I added carrots and broccoli and basil, too.
Has anybody tried to freeze this sauce? If so, how does it hold up?
★★★★★
Kate
Hi Laura! This sauce should freeze well. Be sure to let me know what you think when you do.
Marybeth
I did freeze this, it froze well. I put it in a freezer bag and laid it flat. I have to make a LOT more to have any leftover to freeze, it is SO good!
Virginia
I’ve been making sauce for 40 years and this is my go-to marinara sauce now! It is the best ever. I drop meatballs (pork and beef) in it; use it for all pastas; I usually finish the pasta dishes with parmesan from Italy and freshly chopped basil. I use San Marzano (DOP) tomatoes from the hills of Mt. Vesuvius which I am able to buy online; for folks who have trouble with acid, they are great.
★★★★★
Grandma Paula
In the middle of my dinner thought I had the needed jar of marinara sauce only to find I didn’t. This marinara recipe saved the day. Not only was it super easy, but it taste better than the stuff that comes in a jar!
★★★★★
Kate
Wonderful, Paula! I’m very happy to hear that.
Stephanie Bulanda
Could you make this with fresh tomatoes? I have a ton from my garden I am looking to turn into sauce and can it for the winter.
Kate
Hi Stephanie, Hi Sneha! I haven’t tried. I generally think that canned tomatoes offer greater depth of flavor, but you might love the end result. I’d use about 28 ounces (roughly 800 grams) ripe, juicy red tomatoes. I’d chop them first and include all of their juices. Let me know if you give it a try!
Patti Peltier
Hi Kate,
Your sauce sound delicious. I make large amounts of marinara every summer with tomatoes from my garden. My sauce always has a quite acidic bite to it. I do put some sugar in mine, but try to limit the amount. It also has olive oil, but not much of that. I’m making 25 lbs of tomatoes at a time, and cook down to about half the original amount. Any suggestions. thanks, Patti
Saemma
Tried this today and it was awesome! Will definitely be making this regularly instead of always buying from the local fresh pasta place. Also much more economical. Thank you so much!
★★★★
Jayshree
Made it, turned out pretty good. Loved it. Thank you for sharing the recipe.
★★★★★
Terrie Walker
I am so glad I found this recipe!! I have been meat and herb prepping all day and then my husband decided he wanted spaghetti and meatballs I really don’t have time to make my meat sauce so I decided a good marinara would work really well, I needed a sauce that is one pan ready I had too much going on in this kitchen and your sauce did not disappoint!
★★★★★
Julie K.
I am so excited to find this recipe. I have been wondering why I buy pasta sauce? Couldn’t I just make my own. Can’t wait to try another one of your fantastic recipes.
I wondered what determines how think the marinara becomes. What would I do if I wanted to make the sauce either thicker or thinner?
Kate
Hi Julie! The longer you cook the sauce, the thicker it becomes as the water evaporates. So you could hypothetically adjust the cooking time to make it thinner (less time) or thicker (more time), but I wouldn’t cook it less than instructed if you want the best flavor. If you’re tossing this marinara with pasta, you can thin it with some of the pasta cooking water instead!
Holly Sikora
This isn’t for Christmas Day, but every day… I despise the homogeniousness of jar sauce. This was wonderful!
★★★★
Kate
Wonderful to hear you love it, Holly! Thank you for sharing.
Katie
I’ve never made marinara before, but I just made this recipe twice – once last night and once this afternoon! Game changer. So easy and delicious. Thank you for all of your amazing recipes!
Kate
You’re welcome, Katie! I’m glad you have made this one twice already.
Kris
How many cups of sauce does this make?
Kate
Hi Kris! It says about the ingredients listing, but it equals two cups.
Chiedza Majongwe
Hi, when making this sauce do I use a whole onion or just 1 halve?.
Kate
Hi! Just a half of an onion. I hope that helps.
Kalen
Wow, I loved this! I made this sauce to serve with homemade meatballs on a bed of baked sweet potato, and WOW – my new favourite meal!!
Stephanie
This has such a good flavor and is so easy… cheap marinara from the store is ruined for me now, haha. Thank you!
★★★★★
Kate
You’re welcome! Happy to hear you enjoyed it, Stephanie.
jodi
This is very close to my marinara recipe, except I also add Basil from my garden and some fresh parsley as well, and definitely leave the onions in, gives some texture. Thanks for sharing yours with us.
★★★★
abbey
Hi Kate,
I’m making this as we speak! The 45 minutes are up, but the sauce is still extremely watery.
I doubled the recipe — should I simmer longer?
Help!
Kate
Hi! Did you break up the clumps of the tomatoes? You can simmer a little longer. What size of pot did you use?
Alex
So grateful to have found this recipe! Super simple but added a lot to our Italian night. We love onions, so when I pulled out the onion halves with all the garlic and tomato flavor infused I just saved them and we used them as a quick side to other leftovers during the week. Definitely adding this to my recipe rotation.
★★★★★
Katy
I used sweet tomatoes instead of yellow ones and it tasted great i just had to use a lot of salt.
★★★★★
Katy
I used sweet onions instead of yellow ones and it tasted great i just had to use a lot of salt.
★★★★★
Carrie
I’ve been searching for a good simple marinara recipe for years, and I finally found it! I was able to use what I had on hand, canned diced tomatoes and frozen yellow onion slices. I don’t like chunks in my sauce so I used my immersion blender, and just blended most of the onion into the sauce. Didn’t need to add any salt at all, but I did pop in some dried basil because BASIL IS AWESOME. Because I left the onion in and blended it, it came out a slightly pinkish salmon color. It looked natural to me, but I knew hubby would be put off, so I snuck in a bit of red food coloring … worked like a charm! Tastes so fresh and light, and made a fantastic chicken parmesan.
★★★★★
Meka
Going to try this tonight with your Baked Ziti recipe! The thing I love most about your recipes is that its always using things I have around in my house! It’s great!
Kate
Thank you, Meka!
@patiolinguist
Thank you so much for this recipe! I’ve made it several times already – it’s a perfect solution to a surplus of tomatoes.
★★★★★
Anita from Canada
My question – when I was picking up the canned whole tomatoes from the grocery store, diced tomatoes were on a significant sale. I bought the regular priced whole tomatoes, as I know you spend time crafting your recipes, so I don’t want to tinker. Can you share the reasoning, so I can understand better? I do put the sauce through a blender at the end, as I want the smooth consistency. Thanks!
Love this simple sauce – I love that I just made it again and froze it, I know I will be using it soon for one of your other wonderful creations (lentil meatballs coming up). I’ve always wanted to make a tomato sauce from scratch.
Kate
Hi Anita! I find that the different types of canned tomatoes have different flavors as a result of what type they are. I hope that helps!
Luna
It bothers me that you have to discard the onion :( Otherwise, great recipe!
★★★★
Kate
Hi Luna, Sorry to disappoint. I know others have used it and didn’t mind the result. This is just the best way to get the best flavor and texture.
Luna
Tried the recipe and it was great! I diced the onion instead of discarding it. Thank you!
★★★★★
Nicole
This was delicious and so simple! Despite making homemade food all the time, I haven’t tackled homemade tomato sauce and felt intimidated by it, but this is super doable. I used this as an excuse to use up half a large red onion I had in the fridge and used fire-roasted Muir Glen tomatoes, and it turned out really well.
★★★★★
Venus
Hello! Will this recipe still turn out okay if you used diced tomatoes? Would love to avoid a shopping crowd at the moment and this is all I have! (not the best quality of tomatoes but common store brand) Thoughts?
Kate
Hi Venus, I am really not sure! Theoretically, yes, I think that should work. Please let me know if you give it a try!
Tricia B
Whoa! I roasted the onion after pulling it from the sauce, @425 F for around 30-40 minutes (until carmelized on bottom, then 3-4 minutes low broil), cut apart, sprinkle salt & pepper & drizzle with balsamic vinegar- oh la la!!!
Christiaan
I like your simplistic ideas for this sauce-because if sauce cannot be made right with the few essential ingredients why would it become right with a ton of herbs and spices an you name it including wines added etc.Going to make it soon but it sounds right by the amount and type of ingredients you use!.
(Its a case of more is sometimes less…what i mean is you can load your sauce with all kinds of stuff, and so by doing that kill the original/authentic tomato taste…thats a SIN!…not only towards the tomato flavour/taste but also towards real Italian food that likes simple! Capish)
Donald Wahlstrom
I was introduced to this by my Italian friend, have loved it since nice.
Sharon Chittick
Made this with some tomatoes from my garden that I had frozen whole. Ran under hot water and the skins slid right off. It turned out amazing! Thanks for the recipe..it’s a keeper for sure!
Andrew Irving
Very simple, easy recipe, especially if you have more labor intensive parts of the meal you can do while it simmers. I used our own canned tomatoes from this past summer. Came out very bright and fresh tasting, a welcome thing on such a cold, snowy day.
★★★★★
Kate
Thank you for your review, Andrew! I’m happy you enjoyed it.
MAVE
Very nice subtle flavors of onions, garlic,oregano, red pepper flakes and tomatoes with 45 mins of simmering. Did I mention those were the only ingredients?
★★★★★
Sandy
Made this last night and it was AMAZING. I have tried so many different recipes and none of them were that great so I am so glad I found this one, and it was so easy!
Thank you
★★★★★
Kate
Thank you, Sandy! I appreciate your review.
Clara
Thank you. I always have a problem getting the proportions right to get the right taste. I reduce it down further if I make them for pizza sauce vs tomato paste on the pizza.
Its nice and simple especially for young kids. Mine rejects the other sauces with mest etc that I make.
For the person who complained that a bottle sauce is better? Did they check ingredients as in additives/ preservatives and sodium? I don’t like bottled sauces for that reason. I do basic puttanesca and carbonara the traditional Italian way. It tastes heaps better than all those bottled versions. And the aalt man…. that sodium levels in bottled sauces. And restaurant dishes. Salt, salt, salt!!
Jeane
Can I use diced tomatoes
Your Cauliflower and Carrot soups have become a signature of mine. They are truly restaurant quality. I do all kinds of topping from green onions to candied walnuts. The butter and blender make the soups like velvet. I love your website. Thank you!!!!!!
Denise
This was so easy to make and had incredible flavor. I had a couple of tablespoons of leftover tomato paste and sauteed that before I added all the other ingredients. It was so easy – foolproof, but good enough for a dinner party (when it’s COVID-safe again). Thanks for this great recipe!
★★★★★
Kelly
To double recipe do you double onions as well?
Kate
Hi Kelly! Yes, you will want to double everything.
Jessica Quezada
This recipe was so easy to make and my kids loved it!! Never buying jar sauce again
Thank you!
★★★★★
Kate
Hooray! I’m glad they all loved it.
Sasha Zazzi
Best marinara sauce my husband and I have ever had, hands down. I added a touch of the starchy water from the cooked noodles and wooow it really clings perfectly to the spaghetti. This is officially our new sauce recipe.
★★★★★
Kate
Hooray! I’m happy you both love it. Thank you for your review, Sasha.
Robyn
Wow. Just wow. Thank you for the very easy and very tasty recipe. I did “poach” 2 smallish onions in the sauce and remove most of them at the end. I may leave them in and give the whole thing a whizz with the immersion blender next time. Used good quality canned whole Italian plum tomatoes. Served with linguine and moms homemade meatballs. I am doubling or tripling it next time!
★★★★★
Kate
I’m delighted you loved it and were able to make additions you enjoyed!
Jancye
I make this all of the time. I have adjusted the recipe a bit. I add a little sugar just to cut the acidity of the tomatoes. I leave the onions in and puree it all with my emersion blender. It’s much better than any jarred sauce.
★★★★★