When I need a quick, no-fuss sauce, this marinara is the one I make. It’s garlicky, made with pantry staples, and ready in 20 minutes—great for pasta, pizza, and meatballs.
Homemade Marinara Sauce
Marinara sauce is one of those kitchen staples I make on repeat. This version is quick, easy, and made with simple pantry ingredients—but the flavor is rich, bright, and perfectly balanced. I’m really picky about the brand of tomatoes I use, and I always get the best results with Tuttorosso crushed tomatoes (the green label). If you have a favorite you’re loyal to, go for it—San Marzano is another great option. And unlike many store-bought jars, this homemade marinara is lighter, has fewer calories, and no added sugar—just real ingredients and bold flavor.
It’s perfect with lasagna, turkey meatballs, layered into chicken parmesan, or spooned over pasta.
Why You’ll Love This Marinara Sauce
I’ve been making this easy marinara sauce for years instead of buying jarred sauce. It’s so versatile and used in so many of my recipes. Here’s why it works!
- Ready in under 20 minutes
- Made with pantry staples
- Naturally lighter than store-bought sauces
- No added sugar
- Freezer-friendly
- Versatile—use it on pasta, pizza, meatballs, and more
Originally published in 2011. I updated this post in 2025 after updating the photos, and simplifying the steps—it’s still my go-to marinara!
Ingredients You’ll Need
Here’s everything you need to make this quick tomato sauce. See recipe card below for measurements.
- Olive oil – For a rich, authentic Italian base
- Garlic – Adds depth and classic flavor
- Crushed tomatoes – I use Tuttorosso (green label); San Marzano tomatoes is another great option
- Kosher salt and black pepper – For seasoning
- Dried oregano – Classic marinara flavor
- Red pepper flakes – Optional, for a touch of heat
- Bay leave – for subtle flavor
- Fresh basil – Stirred in at the end for a bright, herby finish
How to Make Marinara Sauce
Here’s the step-by-step photos. See recipe card below for printable directions.
- Sauté garlic: In a medium saucepan, heat olive oil over medium heat. Add smashed garlic and cook until fragrant, about 30 to 60 seconds—don’t let it burn.
- Add tomatoes and seasoning: Stir in the crushed tomatoes, salt, black pepper, oregano, crushed red pepper flakes, (if using) and bay leaf. Stir and reduce heat to low.
- Simmer: Reduce heat to low, cover and simmer for 15 to 20 minutes, stirring occasionally, until thickened slightly and flavorful.
- Finish with basil: Stir in fresh basil. Taste and adjust seasoning as needed.
Storage Tips
- Fridge: Store in an airtight container in the refrigerator up to 4 days.
- Freezer: Freeze in portions for up to 3 months. I love freezing them in these Souper Cubes.
- Reheat: Warm on the stove or microwave until heated through.
Marinara vs. Tomato Sauce: What’s the Difference?
While the terms are sometimes used interchangeably, marinara sauce and tomato sauce aren’t quite the same.
- Marinara sauce is a quick-cooked sauce made with just a few ingredients—typically crushed tomatoes, garlic, olive oil, and herbs. It’s light, fresh, and cooks in under 30 minutes.
- Tomato sauce (also known as sugo or Sunday sauce) is usually simmered longer and may include onions, tomato paste, carrots, celery, wine, or even meat. It’s thicker, deeper in flavor, and more complex.
If you’re short on time or looking for a lighter option, marinara is the way to go! But if you want a richer, slow-simmered sauce for a cozy Sunday dinner, tomato sauce might be the better fit.
More Ways to Use Marinara Sauce
This is the best marinara sauce for quick weeknight meals. Here’s a few ways you can enjoy it:
FAQs
Here are some of the most common questions I’ve received about this recipe—answered all in one place!
Yes! This sauce freezes beautifully. Let it cool completely, then store in airtight containers or freezer-safe bags for up to 3 months. I like to portion it out in silicone trays so it’s easy to reheat just what I need.
Not exactly. Marinara is a quick-cooked sauce made with just tomatoes, garlic, herbs, and olive oil. Tomato sauce (or sugo) is typically simmered longer and may include onions, wine, or even meat. Marinara is lighter and faster—perfect for everyday meals.
Absolutely. It makes a great pizza sauce! If you like it a bit thicker, just simmer it a few extra minutes to reduce it down before spreading on your dough.
Yes! While this recipe keeps it simple, you can sauté finely chopped onion, carrots, or even celery with the garlic for more depth of flavor. It adds a nice touch if you have a few extra minutes.
Sometimes tomatoes can be a bit sharp (which is why I swear by Tuttorosso). If that happens, try stirring in a pinch of sugar—or a small pinch of baking soda—to mellow it out.
More Tomato Sauce Recipes
If you love this marinara sauce, check out these five tomato sauce recipes:
Yield: 6 servings
Serving Size: 1 /2 cup
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In a medium pot or deep skillet, heat the olive oil over medium heat.
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Add garlic and saute until golden, 30 to 60 seconds, being careful not to burn.
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Add the crushed tomatoes, salt, black pepper, oregano, crushed red pepper flakes, (if using) and bay leaf. Stir and reduce heat to low.
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Cover and let simmer about 15 to 20 minutes.
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Remove from heat and add fresh basil.
Last Step:
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Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months.
Serving: 1 /2 cup, Calories: 53 kcal, Carbohydrates: 9.5 g, Fat: 1 g, Sodium: 282 mg, Fiber: 0.25 g, Sugar: 4.5 g
