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. 
Nancy
Made this super simple recipe on Wednesday to accompany my first eggplant of this year! We loved it! Excellent is all I can say. Try it. I guarantee you will not be disappointed. In fact, we had leftovers on Thursday and it was even better when the flavors had a chance to meld. Thanks for posting!
★★★★★
Kate
Thanks for the rave review, Nancy!
Nancy Arcand
This is the best and easiest marinara sauce ever. I love the flavour and the texture was thick enough. I used Unico brand canned plum tomatoes. I am not sure whether this brand sells in the U.S. Unico is a family owned Canadian business and I thought as a family business and one with Italian roots the quality would be there. It is. I find their canned tomatoes really nice. I used another well known brand (Hunts) the second time I made marinara sauce, and used a recipe from another site (in error, I had lost the tag for yours). The tomatoes were less firm and more watery. The recipe required chopping and more ingredients and was not nearly as good.
I am about to make marinara sauce for dinner tonight (baked, stuffed canneloni!). Thank you.
★★★★★
Dua
Looks great and I am going to try it! Thank you Kate… My only question is can I sub canned tomatoes with fresh?
Kate
I specifically created this one to work with canned. I don’t know if you will get the same result. If you try it, let me know!
GINETTE
This was such a simple recipe with amazing taste and so much flavour WOW. I needed a Marinara sauce to used with my Italian meatballs which I served on spaghettini. My husband and I both loved it. I’m from Canada so had to use the canned San Marzano’s whole tomatoes. It worked really well! Thanks, this is now my go to sauce.
★★★★★
Kate
I love to hear that! Thank you, Ginette!
GTS
Why not use fresh home grown organic tomatoes does that change the flavor ? How about adding honey? What about substituting basil with oregano? Any hints on how to make that work? Anyone?0
★★★★★
Lucy
This is great, quick and easy as stated. Will make again. I added a tiny bit of basil for my husband. He liked the sauce and that is saying something as he is very fussy (he’s Italian) about his sauce. . Thank you for the recipe.
★★★★★
Kate
You’re welcome, Lucy!
Alana
I literally just made (and ate) this and it’s the most delicious marinara sauce recipe I’ve found. So easy to make and it tastes so fresh. This is definitely going to become a staple recipe in my kitchen!
★★★★★
Kate
Thanks for your review, Alana!
Mark Hazelrigg
Hi
Haven’t made your marinara recipe but I will be trying it really soon. Can’t wait! In your opinion, what’s the difference in using whole tomatoes vs. crushed tomatoes?
Thanks
Mark
Kate
Hi Mark! It’s a matter of flavor and texture. Does that make sense?
Tim
Have made this on several occasions always with great results. It’s become a staple!
★★★★★
Kate
Wonderful, Tim!
Kendall
While this was simple, it was somewhat boring. Maybe I needed better tomatoes – had to use what I had, which was Hunt’s canned tomatoes. Ended up adding carrots while cooking and then blending everything together to add a little bulk.
★★★
Kate
I’m sorry you didn’t love this! I do find canned tomatoes vary. I highly recommend using good canned tomatoes, organic if possible. I appreciate your feedback, Kendall!
Cathy
Love this recipe!! Super simple when you’re crunched for time but still want to eat healthy. Yes, San Marzano tomatoes are the very best for that fresh flavour.
Thank for the recipe Kate!
★★★★★
Kate
You’re welcome, Cathy!
BRENDA PLUMMER
Made this tonight, added a dash of quality balsamic and a handful of fresh basil leaves. I quartered the onion before I put it in and then just blitzed everything after cooking simmer for 1 hour. Lovely.
★★★★
Kate
Sounds delicious!
Jenni
Posting for people asking about using fresh tomatoes.
I made this tonight with fresh tomatoes and it was delicious! I made 3 batches together but did not use oil and used 5 1/4 pounds tomatoes (skinned and cut into large chunks), 1 T Olive Garden Italian seasoning, 1t oregano, 1/4 t salt, 3 pinches red pepper flakes, a lid full of dried onions (Costco size), and 7 cloves of garlic. The sauce was a little runny, I probably should have cooked it a little longer than the 45 minutes but I didn’t have time, but other than that it was AMAZING!
★★★★★
Kate
Thank you for sharing!
Shashwat Mahajan
I absolutely love it! I could make it even though it was the second or third dish I ever made LOVED IT! it’s easy, simple, tasty and has an incredible smell
★★★★★
Kate
Great to hear! Thank you for your review.
Lola
This is my new go-to sauce. Marvelous and simple and takes well to improvising. I’ve tossed in basil, butter, or other random veggies depending on the meal and it’s always been great. I do always leave the onions in at the end and let the immersion blender do its thing. Solid.
★★★★★
Kate
Thank you, Lola!
Sueann
This was so yummy!! Kid approved!
I used some tomatoes I had canned from my own garden last year and they basically fell apart. Perfect!
I didn’t have any fresh garlic so I used some minced I had in the fridge. Seemed to be great anyway.
★★★★★
Kate
Great, Sueann! Thanks you for sharing. I love you used your own canned tomatoes!
Heather
I’ve made this sauce a number of times for different crowds, and I always get asked for the recipe! It’s absolutely delicious, and a staple in my home now. Thank you for such a great recipe!
★★★★★
Kate
You’re welcome, Heather!
Rin
Your recipes are always fantastic! Making a double batch of this to freeze for when baby arrives. My house smells amazing!
★★★★★
Bilby
This is an awesome recipe!!! I generally read recipes to understand the flavour combination and then do it my way. I used fresh tomatoes, chopped the onions and garlic and cooked them all in olive oil with some water. Added oregano, chilli flakes, and salt according to taste and also added a bit of sugar. Let it simmer for about 45 mins. I blended the whole thing after it cooled. I used it to make spaghetti with meatballs. It was aahhmaazzziiingggg according to my baby girl…
★★★★★
Kate
Thank you for sharing, Bilby!
Nicole
Billy, thanks for sharing! How many fresh tomatoes did you use for this recipe?
Susan E Grams
Absolutely delicious! We loved it.
★★★★★
Kate
Thanks for your review, Susan!
Nancy
Sounds really easy to can also . Thanks for sharing.
Kate
You’re welcome, Nancy!
Annemarie G
Is this a very thick sauce? I usually use crushed tomatoes and a little water or chicken stock, plus tomato paste. Depending on how long I let it simmer, my sauce comes out thick or on the thinner side. Recipe looks good, can’t wait to try it
Kate
It can be, depending on your preference. See the notes in the recipe. Let me know what you think!
Carole Price
I made a meatless lasagna with this marinara… wowzers! I thought I was eating at a gourmet restaurant Thank you for this super easy and sensational recipe!
★★★★★
Kate
You’re welcome! Try my best vegetarian lasagna sometime, too!
Linda
Looks great I’m going to try with fresh tomatoes
Kate
Great to hear, Linda!
Betty
Very easy and very tasty.
Perfect for one person living alone
Thank you for sharing
★★★★
Debi
Wonderful marinara…such a great taste…Thank you…so delish!
Faye
This is my go-to sauce recipe now. I always double it in order to have plenty to freeze. I’ve received many compliments on it. Thank you!
★★★★★
Marsha Jo
Made this this afternoon. Very tasty. Didn’t have whole garlic cloves. Used chopped garlic. Still very tasty with just a pinch of salt.
★
Kate
I’m sorry you weren’t in love, Marsha! Thanks for your feedback.
Brenda
I didn’t make it because it’s almost identical to my own version! I use canned San Marzano and also fresh home grown tomatoes from my own garden, including some smokey black Italian Noire. It’s simmering now and I’ll freeze some for another day. The good pinch of dried Chili flakes is a must for me.
Kate
Great minds! Thanks for sharing, Brenda.
Linda
A-MAZ-ING.
So simple and delicious. I opted to blend everything because my husband isn’t into chunky sauces, but next time I will definitely leave it chunky as it was so beautiful. My house smells amazing and this tastes divine. I can’t wait for dinner tonight!
★★★★★
Kate
Thank you, Linda!
Hoddie
This is amazing. I also added Italian seasoning and fresh basil. Its perfect!
Kate
I’m glad you loved it, Hoddie!
Debbie
When you double the recipe do you double the oregano as well?
Kate
If you double the recipe, you will want to double everything. I hope this helps!
Tony
Thanks! Timing too?
★★★★★
Jan Painter
Made this sauce this morning. When I try a recipe for the first time I follow it exactly. I must say there is nothing I would change going forward. I did blend the entire pan with an immersion blender and left it just slightly chunky. This is great as you can tailor the texture to your individual preference. I plan to serve this sauce with homemade turkey meatballs and spaghetti for dinner this evening. Meatballs were in the freezer…a very easy meal. Oh and my house smells simply divine!
★★★★★
Kate
Thank you for sharing, Jan!
Lauren
Thank you for this recipe! I serve it over spaghetti with sautéed mushrooms and my family loved it! Especially my one year old- I couldn’t feed it to her fast enough! Their only complaint was that I didn’t make more!
The one thing I changed was the simmer time, I wasn’t in a rush and wanted a nice thick sauce so I let it simmer for about an hour and a half. It was perfect, yum!
★★★★★
Kate
Sounds delicious, Lauren! Thanks for your review.
Amelia
So glad I found this recipe! It is a wonderful, easy sauce that my family loved. It’s going into my favorite recipes collection! I used organic petite, diced tomatoes instead of whole tomatoes, and the only thing I added was a couple of splashes of red wine to thin it out just a little while it simmered. I served it over ziti with a sprinkle of fresh grated Parmesan. It looked beautiful and tasted amazing. Thank you for sharing this recipe!
★★★★★
Kate
I’m so glad you found it too, Amelia!
Nancy Arcand
Made this with Canadian brand Unico diced tomatoes turned just as great as promised. Tried again with a different brand, Primo, and the tomatoes cooked down to a less pleasing, denser tecture (was more watery and finely chopped than Unico’s.). As mentioned in your recipe, the type and quality of tomatoes counts. Great recipe. A Keeper.
★★★★★
Sarah
This was so delicious. Thank you for sharing such a quick and easy recipe. I made it for the Ziti recipe but I just tasted the sauce and it tastes so good on it’s own for pasta! Thank you again :)
★★★★★
Madeline
Hello, I just discovered this awesome recipe and had to try it . It came out fabulous thank you for sharing , it will be one I’ll use instead of buying the jars .
★★★★★
Rudy
It makes excellent pizza sauce because it is a pizza sauce recipe.
★★★★
Kate
Thank you, Rudy!
Janusz
Made the recipe and it was a hit. I started smashing the garlic (about 3x as much of it as called for in the recipe) much earlier than in the recipe while it was still simmering. Otherwise I was pretty faithful to the recipe and everyone loved it.
Kate
Thanks for sharing!
Beth
I made this sauce tonight but made a few tweaks. I doubled the recipe and put the canned tomatoes and a whole onion (cut into large chunks) into my Ninja food processor. Pulsed until I got the consistency I wanted. Then I threw that and all other ingredients into my pressure cooker. Sautéed for a couple minutes and stirred to make sure everything was well blended. Pressure cooked it for about 45 min and made meatball subs with it. It was a big hit
Thanks for this great recipe!!
★★★★★
Kate
Thank you for sharing, Beth! I’m happy to hear that.
Katie
I’ve been making this sauce for months and I finally must post….I decided to serve my family sauce from a jar a couple weeks ago and they hated it because they’re used to this recipe! I make it often, and usually add a splash of red wine (not because it needs it but because I want an excuse to open a bottle!) Thanks for a great recipe!
★★★★★
Magdalena Cass
Kate! I’ve never been able to master a tomato sauce and desperately needed a good recipe to save me. Yours did! I’m so grateful! Worked out great and so simple too, thank you so much for testing recipes etc to find a great one! I’m no chef but this makes me feel like one. xxxxx
★★★★★
Kate
Hooray! Thanks for sharing.
Eric Ressner
There is something amiss with your portions. If 28 oz tomatoes are used, you’ll get just short of a quart of sauce. That’s eight 1/2-cup servings, not four.
My “old family recipe” is very similar to yours, but mine includes a 6-oz can of tomato paste, and I saute chopped onion and garlic in a little olive oil before adding the tomatoes. Is there a reason why you don’t want to leave the onion in?
★★★★
Kate
Hi Eric, I’m sorry you feel that way. I can triple check the next time I make this, but I did it several times with the same quantity. As for the onion, I like the flavor it adds but the texture wasn’t what I was looking for if added in. I believe some have added it in based on their preferences.
Eric Ressner
Hi, Kate– “I’m sorry you feel that way” … makes it sound like this is a matter of opinion. It isn’t. A quart is eight 1/2-cup servings. Your recipe may be just shy of a quart, so seven 1/2-cup servings is probably more accurate.
A half-cup is 4 oz. A quart is 32 oz. You don’t have to try it; you just have to “do the math.” But if you insist … enjoy your sauce! (I do!)
Meridyth
Eric – You are confusing “oz” which measures weight with fluid ounce which measures volume. The 28oz of tomatoes is referring to weight. That doesn’t convert to 28 fluid ounces of liquid. I’m sure Kate’s measurements are accurate.
Eric Ressner
I understand that I was mixing my units (fluid ounces vs avoirdupois ounces), but I was taking a shortcut to avoid all the conversion math. Nevertheless, the fact is that for most foods (which are roughly equal in density to water), one avoirdupois ounce occupies a volume of one fluid ounce. This is true for canned tomatoes. If anything, 28 ounces of tomatoes by weight is slightly — very slighty — *more* than 28 fl.oz. Four 1/2-cup (4 fl.oz.) servings from this plus the other ingredients? I don’t think so.
Astri
Eric, I recommend you actually try the recipe and check for yourself. It is a yummy sauce, so it is well worth it, whether it makes 4 half-cups or 8. And like all tomato sauces, it probably freezes well, so you can always pop any leftovers in the freezer.
I did make this a few days ago, and – while you might still not believe me – here are the approximate measurements before and after cooking: I used 800 g crushed, canned tomatoes. That is 28.2 ounces. By volume, it was approximately 800-850 ml or 27-28.7 fluid ounces. I cooked the sauce in a medium pan with a lid, simmering on the lowest setting for 40-50 minutes. I removed the lid a few times during cooking for stirring, tasting and generally appreciating the progress of my sauce. When it was all done, I was left with approximately 550 ml of sauce. That is 18.6 fluid ounces, or 2.3 cups (or 4.6 half-cups). So if you scoop up your half-cups with a little bit of a top, then you’re definitely within the 4 half-cup ballpark range. And the reduction in volume is at least 31%, or close to a third, if you wish. I never weighed my finished sauce, so I cannot give you a reduction by weigth.
Astri
I’m sorry, Eric, but you have to think again. What you’ve left out of the equation is the evaporation. Or reduction, if you want to be fancy. After cooking, a lot of the liquid has evaporated, and you are left with a much smaller amount, both in weight and volume, than you started with. So Kate’s portions are correct.
Eric Ressner
I give up. There is absolutely no way that the sauce will be reduced by HALF(!!) during 45 minutes of slow simmering. Absolutely no way.
But if you want to call it four half-cup servings, fine. There will be enough left over for a second sitting.
Josane
Love this simple and delicious recipe. It’s a keeper for sure. Thank you!
★★★★★
Kate
You’re welcome, Josane!
Manika tibriwal
For how long can u store this sauce in refrigerator
Kate
This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.
Liz
Just made it for my toasted ravioli appetizer delicious and so easy
★★★★★
Kate
Thanks for your review, Liz!
Heather
This was absolutely delicious, Kathryne! My daughter wanted ‘red pasta’, and I had no tomato paste left, so I told her she was outta’ luck – Until I found this recipe, that is!! Thank you for this!! So, so good! Only made a couple modifications: Doubled the oregano, added the same amount of basil, and added a hefty amount of red pepper flakes. Served it over chickpea penne and topped with nutritional yeast! Beyond amazing! Thanks again :)
★★★★★
Kate
I’m glad it was such a hit! Thanks for sharing, Heather.
Joyce
I’m making this with Muir Glen Fire roasted diced tomatoes, which I love and are usually pretty versatile. I hope they will work in this recipe..I’m going to throw in some frozen meatballs, after removing the onions and using my immersion mixer to …do what it does, and make this a smooth marinara sauce. My review will follow.
I make awful meatballs, so i hope the frozen ones will be acceptable for dinner tomorrow.
★★★★★
Joyce
I’m so glad I found your recipe for Marinara Sauce!
I made this effortless sauce last for tonight’s Sunday dinner. I buy Muir Glen fire roasted diced tomatoes by the case from Amazon, and used two cans, threw in the halved onion, some garlic cloves, Italian seasoning and a bit of S&P. Super easy!
I didn’t toss the onions, and instead used my immersion blender to mix them and the garlic into a puree with the tomatoes.
Then, I threw a bag of frozen meatballs in and let it all simmer for a little while longer.
For dinner, I’m planning to heat it all up and add a Tb of butter. What an easy and wonderful dinner…..thanks for your recipe!
★★★★★
Kate
Thank you for sharing, Joyce!
Krissy
Added a carrot for sweetness, extra garlic, rosemary, parsley, a bay leaf, and thyme and some white wine…took out onion and bay leaf, used an immersion blender and added some celtic sea salt and fresh ground pepper at end. Yummy Tummy.
★★★★★
Kate
Thanks for sharing, Krissy!
Suzie
Had to add extra salt and a lttle of sugar.
It came out ok but a little tasteless. I followed the exact recipe. It gave me a good base.
Thanks
★★★
Kate
I’m sorry you didn’t love this one, Suzie. I appreciate your feedback and review.
Joyce
I thought I’d left a comment on this recipe, but it doesn’t appear that I did, so I will now.
This super simple marinara sauce is amazing. Super simple, but super tasty as well.
I buy Muir Glen fire roasted diced tomatoes by the case, and I used two cans of these. I added all the other ingredients and simmered for the time you prescribed. I liked that I didn’t need to dice the onions, but, since I like onions, in the end, I used my immersion blender to whack them up into the sauce.
I really don’t want to go to the store today just to buy sauce, so I’m making your Marinara. I’m serving spinach and mozzarella ravioli with a bit of Italian sausage and artichoke hearts.
So happy that you shared this recipe!
★★★★★
Kate
Thank you for commenting, Joyce! Thank you for sharing how you used it.
Jon
Hi Kate, is it better to leave the saucepan open or to put a lid on?
I did use this recipe once before and it was great but can’t remember what I did previously
Kate
Hi Jon! You don’t need to cover this one.
Joyce
Can I submit another comment, or am I limited to one? Up to you, since this is your website.
I love this super simple marinara sauce, but I can never leave well enough alone.
So. I had some mild italian sausage in the freezer, and marinated artichoke hearts in the fridge, and I thought I’d do a sauce with your recipe as the base.
I sauteed the sausage and used some red wine to release the browned bits. Added the tomatoes and all the rest in your recipe, and will add the artichokes and sausage in the end.
Yep, I departed from your original Super Simple Marinara Sauce. It was good on it’s own, so, don’t feel the need to share my modifications.
★★★★★
Kate
Hi Joyce! You can submit more than one comment, if you like. Are you having issues?
Michelle
I made this last weekend and am doing it again today because it came out so great! I let it simmer for over an hour and decided to leave the onion in it (I pureed it all in my blender when finished). Added just a little salt at the end. Fabulous! I’ll probably never buy marinara again
★★★★★
Joce
I love this recipe. I always double it. So simple and so delicious. I add to ground beef and make a lasagna with it. Or add to spaghetti. It is thick and rich and does not compare in taste to bottled spaghetti sauce at all. I make it all the time. Thank u so much Kate!
★★★★★
Cristina
I made this several times already in the past few months as my son loves the taste and I love how incredibly easy it is to make ( absolutely great return on investment too ;o))
I would like to make it even more healthy though and make it with fresh tomatoes rather than canned.
Can you please guide me on this? I’m ready to provide feedback :)
★★★★★
Kate
Hi Cristina, sorry I only tested this with canned. I wish I could help! Maybe see in the comments if someone else has used fresh and what they did.
Moyra
Hi Kate, quick question. Are we meant to cover the pan whilst the marinara sauce is simmering?
Kate
No need to cover!
gabriel
Ridiculous, no italin would eat this
★
Sony
This is very tasty! It’s also really easy to make. My garlic cloves were quite large and I was afraid they wouldn’t soften enough so I cut them in half, worked great!
I did make it a second time with tomatoes from my garden (frozen whole) and it was even better!
Of course after finding some ground beef on sale I had to try adding meatballs (precooked, added at the beginning so they have a nice long simmer too) and it was amazing!
Thanks for a great recipe! Definitely a keeper. :-)
★★★★★
Sreeja
Super yummy and toasty.Thanks Kate :)
★★★★★
Elisabetta Renwick
I made marinara sauce for the first time today, and chose to use Cookie and Kate’s recipe to make it. I am absolutely thrilled with the result. The sauce is beautifully rich with a wonderful mellowness to it (I cooked the sauce for 50 minutes). It worked perfectly in a roasted vegetable lasagne that I made for dinner for our family tonight. The taste was delicious.I highly recommend Cookie and Kate’s Marina Sauce recipe – it is a 5-star plus recipe. The only change I made related to the tomatoes. We live in New Zealand so it is summer here. We have an abundance of home-grown tomatoes in the garden so I used the same weight of freshly-picked tomatoes.(the same weight as the recipe). I used these instead of canned tomatoes. Thank you so much for sharing this fabulous recipe.
★★★★★
Markm
Great recipe, better than the venerable New York Times recipe I have been using. The whole cloves of garlic and halves of onion impart better flavor. Immersion blender a must for me. Thanks.
Aathmik
Made it in 7minutes.. technique used OPOS.. tasted yummy. Google about OPOS technique .
★★★★
Heidi
I just made this sauce today. It’s delicious! Growing up, my mom used jar sauce and it wasn’t until I married an Italian that I realized people actually make their own sauce. Over the last 38+ years I’ve tried making my own sauce so many times but it never tasted as good as my mother-in-law’s, so I reverted to jar sauce since it was so much easier. This sauce however, is so easy and it tastes as close to my mother-in-law’s as I remember. I think the San Marzano tomatoes make the difference. I can’t wait for my husband to taste it! Thank you for sharing your recipe!
★★★★★
Holly
I made your ratatouille today. Delicious!
Felicia Thayer
OMG! I was so pleasantly surprised! Spooned it over cheese and spinach ravioli with a sprinkle of fresh parmesan. Garlic bread to mop the plate! Delicious!
★★★★★
Jim
Today is the second time I made this recipe. Knowing what I know- thanks to you: I’ll never buy marinara sauce again.
Thank you, humbly.
Jim
Anna
Best recipe yet. I am Italian, that’s how my mum used to make it. Keep up the lovely recipes.
★★★★★
Jeanmarie
This is terrific. It is the best tasting and easiest marinara sauce I have tried in my almost 87years. Thanks for sharing. Always, Jeanmarie
★★★★★
Kate
Thank you so much, Jeanmarie! That’s quite an endorsement. :)
Alena K
This is my go-to site for recipes and this one did not disappoint! My husband and I absolutely loved this sauce paired with lentils!
★★★★★
Jen
I made it and it smells delicious, but the big pot of ingredients cooked down to a small little bowl of sauce!
★★
Tim
Love it.
★★★★★
Nykki
This recipe is great! Since I am doing the Daniel Fast with my church, I couldn’t add any sweeteners. I cut the load of salt that I knew I would taste from the tomatoes by swapping out the yellow onion for sweet vadalia onion. Also, after reading some of the comments about the onions I decided to keep them and it didn’t hurt the taste of the sauce at all. I like a little more spice and kick to my sauce, so others may want to remove the onions if they want a milder sauce.
★★★★★
Nico
Love this recipe, I’ve started making it in triple batches to freeze as a replacement for store-bought jarred sauce. My only addition is sprigs of fresh basil that I remove at the end along with the onions.
★★★★★
Kate
Thanks for sharing and for your review! I’m glad you are loving it, Nico.
Jeanne
This is so good! Definitely doubling the recipe next time. Can’t wait to try with lentils next!
★★★★★
Joy
Why throw away the onion instead of blending it?
★★★★★
Kate
Hi Joy, I found the sauce to be better without the added onion. I know other readers who have added it in.
Chris J
This turned out really good, it was my first time actually making my own sauce and I’m so impressed! It was very easy, you just have to plan your timing. I really want to make a huge batch and freeze it. I didn’t stray too far from the recipe, except I kept the onion in there and blended everything up once it was done cooking for a smoother sauce, added maybe 1/4 cup of basil pesto, a splash of Worcestershire, and I also added a small can of tomato sauce because it cooked down faster than expected and I needed more sauce yield. Great basic recipe that I’ll keep coming back to, thanks!
★★★★★
Kate
Hooray! Yes, this one does take a little more time. I love your idea to freeze it! That’s great.
Karin
Love this marinara sauce. I added a can of tomato paste. I love the flavor richness that this adds. I will be making this again. Love all your recipes.
★★★★★
Kate
Thank you, Karin!
Dennis Tannenbaum
I have made this sauce many times and I think it is fabulous, and my family agrees. I tried it as you make it but recently I changed it around. I blend the lot in the Vitamix and blitz it on the soup setting for five minutes, then simmer it on the stove. It tastes the same, but the order is reversed. The only advantage in my method is it is less messy and less dangerous than putting it in the mixer afterward. The stick blender works fine but is slower and more chunky. There is absolutely no difference in taste. As I am not an experienced cook, I must be more careful and I burned myself the third time I did it the other way.
★★★★★
Kate
Love that it’s a family favorite, Dennis! Thanks for sharing how you like this one. :) And yes, be careful!
Glo
Delicious! I served the sauce with spinach cheese ravioli.
Simple to make.
★★★★★
Phil Rhodes
Wow! Made this today, just had dinner. One of the best pasta sauces I have ever tasted. Will be making next batch tomorrow.
Kate
I love hearing that! Thank you for your comment, Phil.