This Hearty Marinara Sauce only uses a few pantry staples, and it comes together in about the same amount of time it takes to cook a bag of pasta. It’s better (and cheaper) than anything you can find in a jar, and it is a great make-ahead to help you through the busiest weeknights. This marinara recipe is as simple as it gets, and you don't even need to chop an onion!
Marinara sauce is such a classic. It’s simple, versatile, and delicious on so many foods - from pasta, to chicken, to taco fillings. Because its so versatile and can be taken in so many different flavor directions, you can eat it multiple times per week without getting bored.
For some reason, I think many of us have been made to believe that making a good marinara sauce is a big ordeal, and it has to cook all day long, but that just isn’t the case. You can make a great marinara sauce in about 15 minutes, and you probably already have everything you need in your pantry.
What you’ll need to make this Marinara recipe
- Canned tomatoes: The higher the quality of your tomatoes, the better your sauce will taste. San Marzanos are great, but I often opt for regular whole tomatoes. Check the ingredients list to make sure the only ingredients are tomatoes (and maybe tomato juice). These ones tend to have the best flavor.
- Garlic: I like a whopping 6-8 cloves per large can of tomatoes. I try to keep minced garlic on hand in my freezer for moments like these.
- Olive oil: A good swig of olive oil is important here because it’ll help carry the flavor of the garlic throughout the sauce.
- Salt: A key ingredient. Without salt, your tomato sauce will taste overly acidic and kinda bland.
- OPTIONAL: Red pepper flakes and FRESH basil: These add a little more oomph to the sauce, but it is great without them as well.
How to make Marinara Sauce
How do you make Marinara Sauce? Just follow a few simple steps:
- Heat the olive oil in a large sauté pan over medium-low heat, and add the garlic and red pepper flakes (if using).
- While the garlic is gently warming up (keep an eye on it to make sure it doesn’t brown), pour the tomatoes into a medium-sized bowl, and squish them to your desired texture.
- Add the squished tomatoes to the garlic in the pan.
- Add the salt, and stir everything to combine.
- Turn the heat to medium-high. Once the tomato mixture starts to bubble, reduce the heat back down to medium-low, and allow the mixture to cook for 10 minutes. Now would be a good time to add fresh basil if you’re using it.
- Enjoy it right away, or store it for later. this amount of sauce will nicely cover one pound (454 grams) of pasta.
How to store and reheat Marinara Sauce
To store this marinara sauce, let it cool completely and transfer it to an airtight container. You can keep it in the refrigerator for up to 5 days. If you want to store it for a longer period, you can freeze it. Place the sauce in freezer-safe containers or freezer bags, leaving some room for it to expand, and freeze for up to 3 months.
When you’re ready to eat it, reheat the sauce on the stovetop or in the microwave. If using the stovetop, heat in a saucepan over medium heat, stirring occasionally until heated through. If using the microwave, transfer the desired amount of sauce to a microwave-safe bowl, cover, and heat in 30-second intervals, stirring in between until hot.
What can Marinara Sauce be used for?
Pasta is the most common way to use Marinara Sauce, but it's not the only way! I like using it as an ingredient in taco filling and chili, and sometimes I use it as the base of a tomato soup. Add some stock and a splash of cream and you've got a really nice simple tomato soup. If you want a heartier, chunkier soup, you can also use it as the base of minestrone, by adding it to sautéed veggies, beans, and pasta. It's a real powerhouse!
You can also turn this marinara sauce into a meaty ragù by adding it to browned ground beef and onions. Try ladling the ragù over a bowlful of soft, cheesy polenta. So comforting!
Frequently asked questions
Yes, but the process will be different. For a delightful pasta recipe using fresh tomatoes, I recommend my Summer Spaghetti recipe.
I don’t really care what you do but if you use dried basil please don’t say it’s my recipe. (I really don't like dried basil.)
Sure! If you like a spicy kick, you can add more red pepper flakes.
Yes, you can double or triple the recipe to make a larger batch of sauce. Once cooled, transfer it to freezer-safe containers or bags and freeze for up to 3 months.
Definitely! Feel free to add sautéed onions, bell peppers, mushrooms, or cooked ground meat to make the sauce even heartier and more flavorful.
Sure! This versatile marinara sauce works well as a pizza sauce. I love adding a bit of dried oregano if I’m using it for pizza.
Yes, you can adjust the consistency by simmering the sauce for a longer time to reduce it or adding a little water or broth to thin it out.
Yes, this hearty marinara sauce works great in lasagna or any other baked pasta dishes.
Marinara sauce lasts in the fridge for up to 5 days. If you plan to store it longer than that, it's best to freeze it.
I hope you love this sauce, and that you put it to work in your kitchen! Enjoy!
Hearty Marinara Sauce: 15-Minute Recipe
Equipment
- 1 sauté pan large
Ingredients
- 796 grams tomatoes canned, whole
- 6 cloves garlic or more, to taste
- 1 tsp salt plus more to taste
- 2 tbsp olive oil extra virgin
- ¼ tsp red pepper flakes optional
- 1 sprig fresh basil optional
Instructions
- Heat the olive oil in a large saute pan over medium-low heat, and add the garlic and red pepper flakes (if using).
- While the garlic is gently warming up (keep an eye on it to make sure it doesn’t brown), pour the tomatoes into a medium-sized bowl, and squish them to your desired texture.
- Add the squished tomatoes to the garlic in the pan.
- Add the salt, and stir everything to combine.
- Turn the heat to medium-high. Once the tomato mixture starts to bubble, reduce the heat back down to medium-low, and allow the mixture to cook for 10 minutes. Now would be a good time to add fresh basil if you’re using it.
- Enjoy it right away, or store it for later. this amount of sauce is enough for 1 lb of pasta.
Scott says
Instead of grams on the tomato sauce just say 28 Oz can so people don't hate to look up how much that is
Paula says
Good catch! I added a US measurement option with oz. Thanks!