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: Cookie and Kate
- 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.
Mavis
This was so simple and tasty! Thank you! I only had diced tomatoes on hand, and it still tasted yummy. So I cannot wait to try this with whole plum tomatoes! I used my immersion blender at the end so good!
Robin Bear
Best Marinara sauce ever!
Mary Ellison Beatley
I loved this recipe. So simple and so delicious. I added cooked turkey meatballs and fresh spinach at the end. Put it over zucchini pasta and grated some parmesan cheese over it all. So good!
Kate
I’m happy to hear that, Mary! Thank you for sharing.
Ash
Absolutely phenomenal. Such a simple yet flavorful recipe. I did add a tsp of sugar and a whole peeled carrot, and saved basil for the end so it wouldn’t taste bitter.
Best marinara I have ever had or made! Reduced it further to use as a pizza sauce as well. Highly recommend!
Rosie Giannone
Super delicious recipe! I’ve made this twice! First time I tossed the onion. 2nd time I chopped onion very small and left it in…so much flavor!!!!
Jeanette
Did you chop the onion very small before it was cooked or after?
Rosie Giannone
Jeanette – I chopped small beforehand:)
Rosie Giannone
Wanted to add that I now use an immersion blender to veld eve perfectly & also add more garlic than what’s listed :)
Maria
I was inspired to try this, in order to start using up my “stash” of canned goods. I used whatever tomatoes I had on hand, that were close to expiring. Ended up using store-brand peeled tomatoes and a box of crushed tomatoes, to double the recipe. Also used immersion blender at end. Having never made marinara, I was surprised that I was able to create something so delicious on a first attempt! Was also an excellent pizza sauce, not as watery as the Victoria marinara I usually use. Thank you for another easy, versatile, mouthwatering recipe!
Nancy Grieves
This is the second time I’m making this sauce. It is really good. I added sauteed mushrooms. But obviously, it can be used for anything, even pizza. A real bonus, not having to dice onions. No more tears!
Kate
Thank you for sharing, Nancy! I’m happy to hear that.
Jayne
Okay here goes… I am a full blooded Italian, I have made Marinara sauce forever, tonight I thought I would try a new recipe and yours came up… I followed this recipe to the letter and it was by far the BEST Marinara sauce I have ever eaten, honestly!!
Thank you, thank you!!
Kate
Hooray! I’m glad it meets your standards, Jayne. Thanks for the review and comment. :)
Jeanne kilbourn
Why is the onion removed?
Kate
I found it gave the most authentic texture and taste to what I was trying to accomplish. Others have diced it and added it back in.
Christi Tallent
I’m terrible at making sauces. This sauce is the fastest and tastiest marinara I’ve ever made. I’m making it with Kate’s amazing vegetable ziti. Seriously in love with this recipe! I use sea salt and massive cloves of garlic. I may make double next time and freeze half!
Hans
Why discard the onions ?
Kate
I found that keeping them in the end, didn’t give the taste and texture I was going after. I did test this a lot and found that worked best. I know some who have used it and didn’t mind the results.
Marilyn Swales
made this it is delicious
Kate
Thank you for your review, Marilyn!
Kathy
I’m so glad I found this recipe. It’s absolutely delish!! The only thing I did wrong was I diced my onion before I read the whole recipe, so I couldn’t take it out. But I love onion, so it sure didn’t spoil it for me! I’m trying to eat cleaner, and this fits right into my plan. Thank you!
Arielle
It’s mind boggling how tasty this is!!!! I’ve had a spaghetti sauce recipe from my mother in law that I have used for years… after trying this delightfully simple, DELICIOUS recipe, I will never go back. All 3 of my kids ate it up, even after I added lentils. 5 stars!!!
Kate
Thank you, Arielle! I’m happy you think so.
Ranita Patel
Can you make this using fresh tomatoes?
Kate
Hi! I found that canned actually offered the best flavor here. It took a lot of attempts to get this recipe just right. I hope you try it and let me know what you think.
A. Hawk
So good, used fresh tomatoes, a bit more garlic, and capers. I make this for my toddlers with whole wheat pasta. Thanks!
Kate
You’re welcome, A. Hawk! We appreciate your review.
Kacee
This is soooo good and smells amazing while cooking. Will definitely be one I repeat. Thank you!!!
Kate
Your’e welcome, Kacee!
Monika
amazing and so easy!
Kate
Great to hear, Monika! Thank you for your review.
Traci
This was so easy and so delicious! I certainly didn’t miss cutting up onions. I made a triple batch, put some aside for spaghetti squash tonight and jarred the rest for pizza night later in the week. I let it simmer throughout the day while I telework from home. The only downside is it is so good, I’ve probably eaten a half cup right off the spoon. No need to toss the onions. They’re really good so I just put them on a plate to nibble on as a snack. Yum! Thanks for this recipe. It’s my new to go to for marinara.
Kate
Thank you for sharing, Traci! I’m happy you enjoyed it.
Barbara
If I double or even triple the recipe do I double or triple the cooking time??
Kate
Hi! You may need some extra time, but not likely that much more. Just ensure you have a large enough pot. I hope you love it!
Mary Bryant
I came home from a long trip to a bare cupboard. After checking the pantry, I found your recipe. I substituted 14 oz. canned tomatoes and 14 oz. stewed tomatoes, a large onion, and minced garlic from a jar for ingredients I didn’t have. It was great, and I saved the onion to use in a second batch. This sauce saved the day!
Kate
Thank you for sharing! I love having something I can pull together after a trip. I’m happy it was just what you needed.
Maggie
Any ideas for what to do with the onions, separately? Breaks my heart just to toss ’em.
Adriana Clark
I was always intimidated to make my own marinara sauce – until I found your recipe! It was easy and delicious. A definite staple! Thank you so much!
Kate
That’s fantastic! I’m glad you weren’t intimidated and enjoyed it, Adriana.
Gloria
Cut up the onion and use to top pizza, throw in chili, soup, casseroles or simply make a baked pasta dish with your sauce and top with onions, fresh mozzarella and fresh basil at the end.
vrcarpenter
FANTASTIC!!
Fran
Can you do this in a pressure cooker for a shorter cooking time?
Kate
I haven’t tried it, sorry! The long simmer time is important for the depth of flavor.
Momma Bear
If you do, I recommend doing the pot in pot method or it will likely burn.
Carrie
I am in LOVE!!! This marinara receipe is so simple, perfect for non-cooks like myself. I absolutely love the taste and so does my family. I will NEVER buy store-bought marinara again. Don’t throw out the onion; I sliced it up to stir into my morning egg bake, so tasty. I am really, really impressed with how good this marinara sauce tastes. Thank you COOKIE + kate!!! Your receipe has encouraged me to get into the kitchen more and eat more whole foods.
Kate
Wonderful, Carrie! Thank you for your review.
Micheline Shableski
I made this for the first time today, because I’d run out of Rao’s. I wanted something easy and this recipe was so deceptively simple. Deceptive because the result was a marinara that had all the flavor of a complicated long recipe and more. No more Rao’s for me. Thank you!
Sharon
Hello, I do not like to cook. I do like to eat tasty, healthy food made at home! I loved this Marinara Sauce so much that I subscribed to your site and bought your cookbook. Thank you for true simplicity that even I couldn’t mess up.
Mary P.
I have to admit I was VERY skeptical when I saw how simple this was. I actually had an orange pepper hanging around and chucked that in. I did end up using San Marco tomatoes that were on sale and had sea salt and basil in them. I did use my immersion blender and this sauce was ABSOLUTELY INCREDIBLE! It came together so easily and it was thick and delicious. I smothered by parmesan encrusted eggplant with the sauce and some cheese. I have marriage proposals… LOL ..
Thank you soooooooooooo much. It was like I spend days in the chopping and simmering when it took an hour …
Kate
I’m glad you made it even though you were skeptical! I appreciate you taking the time to comment and review.
Brian B
Kathryn
Tried to make your marinara sauce, after 50 minutes it was still to watery, do you simmer with the lid on or off
Brian
Kate
Hi! Lid off, per the instructions. I’m sorry you didn’t love it.
Waluigi
Wait you out the onion half in just like that? No cutting it?
Kate
Hi, yes. Just like that. I hope you like it! Let me know what you think.
Donna
Being from an Italian family I should be able to make an eatable sauce. Even the men in my family knew how to make sauce. Mine was not good and I gave up decades ago. This was easy and very good. I used San Marzano tomatoes and this sauce went over mussels and spaghetti.I added fresh basil and enough red pepper flakes to make it spicy.Next will make it with meatballs.
Kate
I’m glad this passed your Italian taste buds! Thank you for sharing, Donna.
Richard Sportsman
Very nice recipe! I subbed diced tomatoes but otherwise followed it as is. I’ll probably increase the recipe by 50% for a whole. pound of ground beef in spaghetti with meat sauce
Lori
I wanted to make a homemade pizza tonight, but didn’t have a jar of marina sauce. I was being lazy and didn’t want to go out to get any… found this recipe. It was amazing! My husband kept dipping bread in it before I could make the pizza to “be sure it had the right amount of spice”. Lol. Better than the jarred stuff I normally use. Plus you control the ingredients. No corn syrup, weird ingredients you can’t pronounce. You can even add fresh herbs… you make this sauce your own. So versatile and easy to work with. Thank you so much for not making me leave the house on this rainy dreary day… and my family thanks you for this recipe for an awesome sauce for my homemade pizza!!
Kate
I love it! You can always try my Easy Pizza Sauce too. But that’s a great option! Thank you for your review, Lori.
DHANASHREEE MARGE
Do I discard the tomato skin or keep it?
Kate
No need to discard!
Ginette Marcil
This is my go to recipe for my Marinara sauce for my spinach lasagna rolls and my Italian meat balls. Easy and delicious. Just looove it!
Kate
I love that this sauce is a go-to for you, Ginette! Thank you for your review.
Greg
Amazing recipe! Simple and tastes better than anything store bought ,the only marinara I make now,it turns out well following the ingredients, you can play around with different tomatoes brands and the time simmering on the stove
Kate
Thank you for sharing, Greg! I appreciate it.
Linda
Wow! That was fun. And the result is amazing! Thank you for such a delightfully easy and tasty recipe! I used organic crushed tomatoes because they are what I have, and added a half tablespoon of red wine vinegar, because I like it in tomato sauces, and I think this is as good or better than any jar I’ve ever purchased. And it is clean!
Kate
You’re welcome, Linda! Thank you for your review.
Bri
It was good…Only thing I would say is that if you prefer sweeter marinara sauce like i do.. PLEASE add 2 tablespoons of sugar. Otherwise, Nice Job!
Mary Hauser
This is exactly how my Italian born and raised mom makes her tomato sauce! Brava!
Kate
Wonderful to hear! I bet her sauce is delicious.
Ac
Amazingly tasty. Reminds me very much of the sauce my Italian ex’s family would make, which was one of those recipes handed down through the generations. Probably just as good, if not better! I made 4x the recipe, with 4 cans of tomato, 4 onions, 1/2cup EVOO, 12 garlic cloves (they were on the smaller side), 4 tsp of oregano, and 1.5 tsp of red pepper flakes. I also added a few tbsp of butter at the very end. It was a TINY bit too watery, but it may have been that I used store brand san marzano “style” peeled whole tomatoes rather than the real thing, which may (?) contain less water and more tomato in each can. In the future I might ditch just a bit of the can water.. My cans also included basil leaves mixed in which I believe added to the taste, but having been canned with the tomatoes th leaves themselves looked kinda droopy and sad. I’d have preferred fresh basil that would be added near the end of cooking, plus extra for garnish. Still… though the sauce was a little thin it wasn’t *too* watery by any means, and the overall taste was amazing. I froze some of the extra to make some pizza in the future. Excellent recipe, definitely authentic. Thank you so much.
Dan R Westhoff
This is our favorite marinara. So easy to make and absolutely delicious. Thanks for the recipe. Now we will try your easy pizza sauce.
Kate
I hope you love the pizza sauce too! Thank you for sharing, Dan.
Sarah
Such a delicious sauce! I didnt change anything and it was the best marinara sauce i’ve had! Will definitely make it again
Lily
Omg. I can’t believe I haven’t given this a rating yet! This is literally the best sauce we’ve ever had! It’s so cheap and easy to make. We’ve made it 3 or 4 times already! I add dried parsley, basil, and a pinch of paprika. I also add a little more olive oil, sautéed mushrooms, and sometimes chopped zucchini. Love topping it with that vegan parm of yours.
Kate
I’m glad you finally did, Lily! I appreciate it.
Madelaine
So simple and tasty! Thank you!
Kate
You’re welcome, Madelaine!
Tarin Mulkey
Made this with tomatoes (2 pounds) from the vine and didn’t remove the onion (just used the immersion blender for everything). I added a little bit of chicken bone broth since I didn’t have the juices from canned tomatoes. It was soooooo good. I’ll be doubling the recipe next time, though. My husband RAVED about it.
Kate
I love that you used this recipe to create something that worked for you! I appreciate you sharing, Tarin.
lina
Amazing recipe tastes authentic Italian
Kate
I’m excited you think so! Thank you for your review, Lina.
Saloni
HI Kate! Any advice on how to store/freeze this sauce?
Kate
Hi! I usually like to refrigerate mine first to reduce freezer burn. Be sure to use a freezer safe container.
Janet Bates
Amazingly good! Added roasted mushrooms on top with the vegetarian Parmesan and basil.
Kate
Sounds delicious, Janet! Thank you for your review.
Sandy
Just to let you know, I have really enjoyed this recipe! Thank you.
Bonni
That was the best sauce I’ve ever made. Perfect texture and absolutely delicious. I added a bit too much dried pepper flakes, but aside from that it was perfect. Great for our spaghetti and meatball dinner.
Kate
Wonderful, Bonni! Thank you for your review.
Lisa Blackwell
Can I make a bunch and can it using a pressure cooker?
Kate
Hi Lisa, I haven’t tried this in a pressure cooker. I find it really needs the simmering time to get all the flavor just right.
Su Harrington
Muir Glen for sure! I won’t make sauce with anything else. (since I stopped canning)
Beth
Just made this sauce so easy and tastes fab
Kate
I’m glad you enjoyed it, Beth!
Ann E. Peters
Thanks for posting this recipe. It was great. I love marinara sauce but most of the recipes I see have just too many things in them. I like yours because it has a subtle taste and it made my eggplant tomato and mozzarella pasta bake taste fantastic. I’ll definitely be making this again.
Devon McCauley
Made it. It was perfect! So easy and so super tasty!
Lorna
This recipe is phenomenal. I make a sauce that takes hours to smell and taste this good I will always use this recipe not only is it delicious it’s stupid easy. Thank you so much!!
Kate
I’m glad you loved it, Lorna! I appreciate your review.
Rita
Hello! The taste was incredible but they turned out to be too tender without forming a hard layer. You think it’s because I did them on the stove and not the oven?
I made sure to add oil
Kate
Hi Rita, I want to make sure I have the correct recipe. I don’t believe you are talking about my simple marinara. Let me know and I would love to help!
Alycia
Can this recipe be used for canning? I saw that it is able to be frozen, but wondered if there was any reason that it couldn’t be canned?
Kate
Hi Alycia, I didn’t design this to be canned so I don’t have direction. I hope you try it and love it!
rosemary merrill
How much sauce does this recipe make?
Kate
See in the recipe description. It yields 2 cups. I hope you love it!
rosemary merrill
thank you….the marinara sauce is delish!
Alexa
I didn’t think a marinara could get easier, and then I see this awesome recipe! Made this today, thanks so much for sharing!
Kate
You’re welcome, Alexa! I’m glad you enjoyed it.
Katherine
I love this recipe! But I hate wasting food so I used the onions from this as the onions in the baked ziti with roasted vegetables- turned out great!
Brianna Butler
This came out amazing! I was nervous to make my own sauce, but this taught me that it can be easy and taste so much better!
Mary
Very bland and watery
Kate
I’m sorry you didn’t enjoy this marinara. Did you add the seasons and simmer for the 45 mins? I found the simmering to be key.
Mary McElwain
Yes, I followed your instructions. I never make changes to a recipe until I have made it as instructed once.
Kate
I’m sorry you didn’t love it, Mary.
Susan
OMG! This is the best marinara I have ever had. So easy and yummy! I only had crushed tomatoes so I used that but still so good. Next time I’ll try whole tomatoes! Thanks so much for the great recipe!
Kate
I’m happy you love it, Susan! Thank you for your review.
Anoushka Ferrari
I have been doing this recipe (from Marcella Hazan’s Essentials of Classic Italian Cooking) for years. I know why you had kept it secret for such a long time. This is an amazing staple sauce that is so simple, that I freeze in very large ice cubes trays.
I have found that this is one of the only sauces to not give my acid reflux after, and that is due to the onions being removed. But the sauce still gets the chance to blend some of their flavours.
Linda
This is probably my7th or 8th time to make it. It’s so easy and delicious every time and versatile too. I like to use it in eggplant or chicken parmigiana or create a quick dish with whatever meat, cheese or veggies that are on hand. Thank you for this recipe.
Kate
I love that, Linda! Thank you for sharing.
Virginia
Delicious!! I made fried mozzarella sticks, and was already into the process when I realized I didn’t have marinara. I found this recipe, and it was so easy! I used an immersion blender at the end, and mixed in a drizzle of fresh olive oil and a few tbsps of parmesan cheese. The tastiest marinara I’ve had in a long time! Can’t wait to have it again.
Kate
That’s great, Virginia! I appreciate your review.
Deb
Sauce…outstanding and easy to make. Tomatoes and basil from my garden!
Kim
Hi there! Do you think I could make this recipe with my garden fresh tomatoes and can it?
Kate
Hi Kim, I found the taste was just right with canned and got the most authentic flavor.
Hannah
This sauce is delicious! I have never been the biggest marinara fan for spaghetti for some reason. My husband loves eating spaghetti and i didn’t have a jar on hand one night so i found this recipe. I had a can of tomatoes so i thought i would try it. I love how easy it is to make and you probably have majority of ingredients on hand. i feel like i will never go back to store bought marinara after making this! I am now a marinara fan!! I look forward to spaghetti and meatballs now!
Kate
I’m glad it was a hit, Hannah! Thank you for your review.
Linda
We really enjoy this recipe! It’s like my family used to make years ago. I slice the onion and leave it in the finished sauce. I add a bit of basil and twice the garlic. It’s light, very flavorful. I make a double batch to have another night. Because it’s easy and quick, it’s our ‘go-to’ sauce when o don’t have time to make the slower cooked, big batch. Thanks for sharing your recipe!!
Larry
This is all you said – simple and wonderful! Thanks!
I used fresh tomatoes, because the garden is giving us LOTS right now. I just let it simmer (double batch) about 2.5 hours.
I peeled the tomatoes first, then did the crushing them after 15 min and hit it with the stick blender after 2 hours.
And looking forward to reading about your new baby!
Monica sprunk
This sauce was delicious! I added fresh tomatoes as well, and used an immersion blender at the end. I’m thinking of canning this for the winter.
Love your recipes!
Nikki
I made the marinara sauce tonight and it was fantastic! Thank you! My BF doesnt like oregano but he conceded to half a tsp and still I found the sauce delicious! Will definitely be making it again! ps I used pastene San Marzano tomatoes… very good!
Kate
I’m glad you enjoyed it, Nikki! I appreciate your review.
Monica
This was so easy to make and it was full of flavour too. Thank you for this recipe.
Kate
I’m glad you enjoyed it, Monica! Thank you for your review.
Dee Dee Klus
I BELIEVE THESE STUFFED SHELLS ARE THE BEST I’VE HAD.
THAT BEING SAID, I ATE WAY TOO MANY THEY’RE TOO GOOD.
I MADE YOUR MARINARA, LET ME SAY I LOVE THE ONION TRICK IN THE MARINARA (HALVE ONION, LET IT COOK IN SAUCE BUT REMOVE) THIS IS COMFORT FOOD FOR COUNTLESS DEVOTEES OF PASTA. DO YOUR MOUTH A FLAVOR: MAKE THESE & ENJOY
THANK YOU FOR THIS DELICIOUS RECIPE!
Kate
Thank you for commenting! I’m delighted you enjoyed it, Dee Dee.
Sharon
It was sooo delicious! This Irish girl finally feels like she has mastered a great marinara sauce. Thank you!
Kate
You’re welcome, Sharon! I appreciate your review.
Gigi
Awesome Awesome…I improvised a little due to a missing ingredient and even with that it was amazing……I needed a marinara sauce for stuffed meatballs I was preparing and I found this one….served to my adult children and they loved it….simple…most ingredients are in the pantry…Can’t say enough good things about this sauce….Gigi
Rohini Rao
Hi Kate I normally love your recipes however think for me at the end there were so many large pieces of onion that had disintegrated and needed picking out which was annoying and ended up wasting quite a lot of sauce whilst picking the onions out.. Think would’ve been quicker to actually just chop the onion and fry it up in the beginning. Just my 2 cents!
Kate
I’m sorry to hear that you were disappointed by this recipe. I haven’t experienced that. I appreciate your feedback, Rohini.
Patricia Sheppard
Hi Kate! Love all of your recipes and made this for the first time today. Question: I only got 1 cup of sauce out of this recipe. What am I doing wrong since you mention it should yield 2 cups?
Thanks!
Patricia
Kate
Hi Patricia, I’m sorry to hear that! are you starting with the right amount of tomatoes? Or, you could be simmering too high and cooking off some of the liquid.
Virginia
Used San Marzano tomatoes from the base of Mt. Vesuvius. Love this recipe and it is my go to whether I just want marinara for ravioli or for sauce to make meatballs. It is so simple and delicious!
Kate
That’s great, Virginia! I appreciate you sharing.
Josepha Natzke
First try at marinara sauce and this was perfect! I will be using it again and probably doubling or tripling to freeze!
Karan
This sauce is excellent so easy to do highly recommend
Kate
Wonderful, Karan!
Tara
Hi Kate! I’ve made this sauce a bunch of times and love it. My question is about freezing leftovers. Do you have a suggestion for doing this that doesn’t involve plastic freezer bags? I used to do that with a lot of my make-in-advance foods, but I’m trying to get away from disposable plastics. Do you know of a good freezing container that won’t be permanently stained by the tomatoes?
Thanks for all of the cooking inspiration!
Kate
Hi! You can use freezer safe containers. There are good glass options out there!
Nadine Gilder
Can Crushed or Stewed Tomatoes be used for this recipe?
Kate
Hi Nadine, for best results use the tomatoes listed. It does really impact the flavor.
Richard
kate. Where is all the salt content coming from?. Canned tomatoes?
Kate
Hi Richard, more on my nutritional information. The canned tomatoes and added salt are a component. You can always adjust by omitting or using lower salt or no salt added canned tomatoes.
Richard Turcotte
Thank You Kate.I will have to try your recipe.
Nadine Gilder
Thanks for replying. Made the recipe ad stated and it was PERFECT!
Alice
This is my go-to marinara sauce! It’s so easy and tastes great, I usually freeze the leftovers and it still tastes way better than store-brought!
Kate
I love to hear that, Alice! Thank you for sharing.
Cora Fadigan
Not having a blender I used crushed tomatoes. To reduce the acidity of the tomatoes I used a little basil.
YUMMY!!!!
Amaya Arevalo
Just made this tonight.
Let me tell you — BEST marinara sauce I’ve ever had. Followed the recipe, easy and a piece of cake.
I didn’t blend it at the end, just ate it as it was. So flavorful and healthy and delicious. Will definitely be making again!
Janine Barclay
Do you cover the pot while cooking or leave it uncovered?
Kate
Hi Janine, leave uncovered. I hope you enjoy it!
Janie
Delicious! The easiest and tastiest marinara I’ve ever made. Made it for the second time tonight and I make it exactly according to your recipe. Thanks!!!
Jo
It’s true that it needs 45 min. I tried to cut it to 30 min but it didn’t turn out right.
Novice
Well, I hate to comment when everyone was so positive. I’m wondering if I did something wrong because my attempt resulted in a very tangy sauce. I like tomatoes, but this was too tangy for my taste. What can I do to tone it down? I hate to give up because this was easy to make and I could control or eliminate the salt, sugar and other ingredients. (I did use the recommended brand of tomatoes but they were diced and “no salt added.”)
Kate
Hi Novice, it could be the type of tomatoes you used. I found that was important for the end result.
Sarah Burke
so easy, so delicious
Kate
I’m glad you loved it, Sarah! Thank you for sharing.
Jayne
Okay, I am not a cook but this recipe looks good. I am a huge fan of the White Linen Marinara Sauce from Costco and am looking for a dupe for that recipe. My question is about the halved onion. Do I just cut it in half?? Like two halves faced down?? I don’t understand LOL.
Thank you…
Kate
Hi! Yes, just halve it and set it in. Does that make sense? Take a look at the process shots and video.
Paul Mcalonan
Just gonna make this for 1st time so will let you all know how it goes
Jodi Greenwood
This is my go-to recipe for making marinara. I also use it as a base to make pizza sauce. So easy and so much better than store bought.
Kate
Great to hear! Try my Easy Pizza Sauce
Greg in São Paulo
There’s not another recipe I use more often. On its own so often….. then I extrapolate it to other things…..bolognese, vodka pasta sauce, the marinara for . Ina G lasagna (there is no decent Rao-like bottled marinara in Brazil. Sometimes I’ll throw in a bit of butter in homage to the famous Hazan recipe. But this is just a brilliant recipe. Thank you.
Kate
You’re welcome, Greg! Thank you for your review.
Susan Marshall
I made this and it was great!
Kate
I’m glad you loved it, Susan!
Rachel
Thank you! Your recipes are wonderful. I’m not usually one to post, but I truly am grateful for your generous spirit. In the current climate I’m stuck for now, thousands of miles from home, and finding home comforts is not always possible but your recipes always hit the spot. Thank you.
Kate
I’m glad my recipes can provide comfort so far from home. Thank you for your review, Rachel!
Liane Harding
This recipe is so easy and absolutely delicious. 1st time I left it chunky – this time I bought an immersion blender and liked it even better!
Jennifer
Have made this several times and find that it’s better when the onion is incorporated in the sauce (immersion blender). I also add basil. Super easy and tasty. Don’t omit the red pepper flakes – the sauce benefits from the spiciness.
Calista L Longmire
Great recipe! Super simple, too! Thanks
Kate
You’re welcome, Calista!