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.
★★★
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!
★★★★★
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!
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!
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!
★★★★★