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:Â 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. 
melinda farmer
Delish
★★★★★
Ilona
This is very good! Tried it & making it again tonight! Might add some tomato paste to thicken. Very easy recipe, literally only takes minutes to prepare. Thank you for the ease & nit a lot of steps involved!
★★★★★
Kate
Thank you for your review!
leigh gill
Great, easy recipe. Love that know chopping or mincing was necessary. I had some cream cheese I wanted to use up so I stirred it in to make a sort of vodka sauce. Delicious!
★★★★★
Kate
Great to hear, Leigh! I appreciate your review.
Rita Hanan
This is so easy and very very delicious
★★★★★
Kate
Great to hear, Rita! I appreciate your review.
Sam
How would I make this with fresh tomatoes? Any special instructions? I LOVE your recipes!!
Kate
I don’t, sorry! I hope you try this version.
The Italian Wife
You’d need a sauce maker to do it that way. First, cut slits into the tomato skins (I cut around the tomato twice in an X pattern) and boil them until the skins get soft enough to peel off. Next, let the tomatoes sit in an ice bath for a minute or so, then peel them quickly (because they’re HOT). Finally, run them through the sauce maker and get fresh tomato sauce for the marinara! Replace this fresh sauce with the canned tomatoes.
Patty Guggisberg
If you go under Substitutions it says to use 2 1/2 cups fresh tomatoes
Lisa Murphey
just blanch or roast and peel the tomatoes, maybe add a bit of red wine since you aren’t using juice from the can.
★★★★★
Kosik Mary
★★★★★
JULIET
I made this last night for our dinner. When my husband walked into the kitchen, he made the comment, “Dinner smells so good!!!” I served the cooked onions as a little side dish — they are so good! Next time, I will double the recipe. I LOVE the recipe. Thanks!!!
Matt
Why discard the onion and not dice it and leave it in?
Kate
I find this provides the best flavor and texture. Others have added it back in and didn’t mind the results.
E
I leave the onion in and use an immersion blender – tastes great! The only homemade marinara recipe I use. It’s my go to comfort dish.
Kriss
Thank you for sharing this recipe, Kate. Easy & absolutely delish. I used the sauce as a base for an oven-baked ratatouille and it turned out great! The video is beautiful too!
★★★★★
Karen Ross
I made this and it really wasn’t very good. Still looking for another marinara recipe that is as good as organicville’s in the jar.
★★
Kate
I’m sorry to hear you love this recipe, Karen. Thank you for your feedback.
Patti
I absolutely love this recipe. I made it the other night and a big hit with my husband and son. I’m trying so walk away from processed foods and this is a keeper! I actually pulverize it all together at the end, so it’s a little thicker. I add a few small carrots as well as it adds a bit of sweetness and controls the acidity, just for our tastes. I’m not a vegetarian, so added meatballs, just how we like it. Thank you for this great recipe! An absolute fave of mine!
★★★★★
Kate
I love to hear that, Patti! I appreciate your review.
Deb
I used a plain cooked and frozen tomato sauce made from last year’s tomatoes. I simply added a yellow onion and 2 garlic cloves from the garden (both diced small), 1 tsp on dried oregano, and the olive oil, some frozen meatballs, and let it simmer 30-40 minutes. Served over whole wheat spaghetti. Yummy! No more store bought marinara sauce!
Deb
I used a plain cooked and frozen tomato sauce made from last year’s tomatoes. I simply added a yellow onion and 2 garlic cloves from the garden (both diced small), 1 tsp of dried oregano, and the olive oil, some frozen meatballs, and let it simmer 30-40 minutes. Served over whole wheat spaghetti. Yummy! No more store bought marinara sauce!
★★★★★
Kate
Hooray! That’s great to hear, Deb!
Sunshine Simmons
What a fantastic sauce! My husband and I can’t eat garlic, but everything else was the same. It was delicious and sure to be used again.
★★★★★
Jennifer Battisson
I don’t know if I’ve rated this yet, but it has become my go to marinara recipe! I don’t buy the pre-made stuff anymore! Last time, I tossed in a parmesan rind for flavour, it was amazing! But generally, I make this as written and it’s perfect
★★★★★
Kate
Hooray! That’s great, Jennifer.
VirginiaVermont
This has become my go to sauce. I cook up a large batch and then cook my meatballs in the sauce. There is no better sauce and it is not complicated. Excellent recipe!
★★★★★
Kate
Thank you, Virginia!
Becky
Tried this recipe using fresh tomatoes from my garden that I froze. It was really tasty, only issue was the cores of the frozen tomatoes. Had to work to get them broken up or taken out. Using this sauce on my chicken Parmesan tonight!
Brigitte
Very good recipe, tasty sauce although no very saucy.
Also, I wish the recipe was for 4 people (which I assumed since most recipes on the net are for 4). I was quite surprised about the little quantity resulting from the recipe. So no left over for tomorrow, I will have to cook again.
★★★★
Karu
Sounds like a good recipe but silly to call it a “marinara” suce without even an anchovy in it (just saying)
Simon
Olives, anchovies, capers etc. are things you CAN add to it. They are by no means needed to define it as “marinara sauce”. Also consider the author is vegetarian.
Sue Rising
Can I use fresh tomatoes for marinara? Do I just put tomatoes in hot water to get skin off then cut them in half or chunks with their juice
Kate
I recommend this best as written. I hope you can try it!
Tony W.
I’ve made this recipe over a dozen times. Followed your recipe exactly with the following exceptions.
1. 5 garlic cloves mashed
2. 1/2 carrot
3. Parmemesan rind
5. Tbsp tomato paste
4. In a crockpot on low for 6 hours.
I’ve taken the leftovers and added veggie broth to make a tomato soup.
Thank you for a lot of happy meals :)
★★★★★
Debby
This is an excellent recipe. I do not have to chop anything the taste is superb this will be my go-to recipe for spaghetti. Love love this recipe. I did add 2 teaspoons of sugar as my tomatoes were very tart
★★★★★
Erica
Only two cloves of garlic?!
Murphey
love your recipes, but I double this one…
Great marinara for meatball subs and pasta…
★★★★★
Kate
Thank you for your review, Murphey!
Deb
Do I cover while simmering?
★★★★
Kate
No need to cover.
Deb
Thanks. This worked very well, though I would double or even triple the recipe. It’s that good and that easy.
★★★★★
Bob
I just kinda made this .
I used a carton of passata, chopped the garlic in to 4 pieces each ( also used 3 cloves) chopped the onion a bit ( and left it in as I like onion lol) and went free hand with the oregano.
While it’s a nice tasty sauce , there’s “something missing ” , not sure if it’s basil maybe ?
The real test will be my son later ! I’ll add another comment if he likes it ( fusspot )
★★★★
William
Not sure if I’ve posted about your sauce recipe before or not but either way it deserves a call-out so thank you!
★★★★★
Sharada
Wow.. this came out so heavenly.. I just couldn’t believe it! The taste, texture, aroma everything felt so authentic. I was apprehensive about leaving it for 45 mins, kept stirring, adding a little water so it wouldn’t stick to the pan, but at the end, I blended everything, including onion which gave it an orange tinge rather than deep red but since we love the onion flavour, it was just perfect! Now I am determined to try out your vegan Lasagne which uses this. Thank you! Lots of love.
★★★★★
Kate
You’re welcome, Sharada!
Vanessa
FYI, peeps, this is really the best marinara recipe. Tossing in 1/4-1/2 cup dry red wine makes it even better. I have made it a bunch of times and I am permanently saving it for my daughter now.
★★★★★
Rebecca
I accidentally opened a can of tomatoes earlier in the week which I thought I needed for another recipe. This sauce recipe made quick and easy use of them for a last minute pasta dinner. I loved the simple ingredients, and found it to be rich in flavor, but not overly filling. I added ribbons of fresh basil as a garnish and let it simmer for about 30 minutes rather than the recommended 45.
★★★★★
Michael
This recipe is nearly perfect for my taste. If you’d ever like to tweak it and enhance the flavor a bit (my opinion only), sauté onion fires in the olive oil until translucent, then add 2 finely diced anchovy filets. Add a quarter cup of red wine and reduce slightly.
Then proceed with recipe as written.
★★★★★
Kate
Wonderful, Michael! I appreciate your review.
Beverley Silvester
Made it for the first time, love love love it, over tagliatelle topped with parmesam cheese. Mmmmmmm delicious
(Added a knob of butter and blended one half of the onion into the sauce)
★★★★★
Régine
Wonderful sauce, like all your recipes, really. I had it with braised endives and polenta. Delicious!
And I have some left over to have with pasta tomorrow.
Thank you.
Régine
★★★★★
Clark Elliott
I have made this sauce several times. I make a few tweaks of my own and they are different every time. It serves as a great standalone sauce or the base for all kinds of variations. Instead of lentils, I most recently used seasoned extra firm tofu that I browned and mixed with a little sauce over tagliatelle. It really was amazing. Thank you once again, Kate period
★★★★★
Kate
You’re welcome, Clark!