This marinara sauce delivers bold, robust flavor with minimal effort. Sweet crushed tomatoes simmer with olive oil, peppery garlic, and fragrant herbs to create a simple yet sensational sauce in about 30 minutes.
I’m excited to share this marinara recipe. Homemade sauce tastes fresher and cleaner than store-bought jars, and this version is designed to maximize flavor without long simmering. It’s fast, easy, and reliably delicious.
This recipe requires only a few simple steps: mince the garlic and chop fresh herbs, then sauté, stir, and simmer. In about 20 minutes of simmering you’ll have a vibrant sauce ready for pasta, meatballs, or as a dipping sauce.
Table of Contents
- Ingredient Notes and Substitutions
- How to Make Marinara
- Frequently Asked Questions
- Marinara (Meatless Spaghetti Sauce) Recipe
Ingredient Notes and Substitutions
- Olive oil – I prefer olive oil for its delicate Mediterranean flavor. Canola or avocado oil can be used in a pinch.
- Garlic – Fresh garlic gives the sauce a bright, pungent kick; mince it finely for best results.
- Tomato paste – Adds body and umami. If you plan to simmer the sauce for several hours, you can omit it since the sauce will thicken on its own.
- Red wine – Optional, but it deepens the sauce’s flavor. For a non-alcohol alternative, use a splash of red wine vinegar.
- Sugar – A small amount balances acidity and rounds out the flavors.
- Oregano – Dried oregano adds an earthy, aromatic note.
- Kosher salt – Enhances and balances the other flavors without overpowering them.
- Red pepper flakes – Provide a smoky heat; adjust to taste.
- Crushed tomatoes – Any good-quality crushed tomatoes work; San Marzano tomatoes are a sweet, low-acid option prized for their flavor and texture.
- Basil – Fresh basil brightens and lifts the sauce with its peppery-sweet flavor.
- Flat-leaf parsley – Adds a clean, peppery finish and a touch of color as a garnish.
How to Make Marinara
- Sauté the garlic. Heat a large skillet over medium-high heat, warm the olive oil for a minute or two, then add the minced garlic. Sauté for about 2 minutes, being careful not to let it brown.
- Stir in the spices. Lower the heat to medium and add the red wine (if using), tomato paste, sugar, dried oregano, red pepper flakes, and kosher salt. Cook and stir for another 2 minutes to meld the flavors.
- Add the tomatoes and simmer. Stir in the crushed tomatoes and bring the sauce to a gentle simmer. Let it cook for roughly 20 minutes to reduce and concentrate. About halfway through, add the chopped basil. Taste and adjust salt as needed.
- Leave chunky or blend smooth. If you like a chunky sauce, it’s ready. For a smoother texture, carefully use an immersion blender or transfer to a blender to puree until you reach the desired consistency—watch for splatters when blending hot liquids.
- Serve. Spoon the marinara over pasta or meatballs, then finish with chopped parsley and plenty of grated or shaved Parmesan.
Frequently Asked Questions
Marinara and spaghetti sauces are both tomato-based, but marinara is typically simpler and quicker to make. Marinara uses basic ingredients, cooks quickly, and is meatless with a thinner consistency. Spaghetti or pasta sauces (like ragù or Bolognese) often include meat and more spices and are frequently simmered for hours to develop a thicker, richer, and more complex flavor.
Homemade marinara is versatile: use it as a meatless spaghetti sauce, a dip for breads, a base for meatballs, or as the sauce on flatbread pizzas. It pairs well with a wide range of pastas and dishes that benefit from a bright tomato foundation.
Refrigerate leftovers in an airtight container and use within 3–4 days. To freeze, cool completely and transfer to freezer-safe bags or containers; it will keep for up to six months. Proper canning is another option but requires separate instructions.
Marinara (Meatless Spaghetti Sauce)
Ingredients
- 3 tbsp olive oil
- 6 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 cup dry red wine (optional)
- 1/2 tsp sugar
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
- 28 oz crushed San Marzano tomatoes
- 12 basil leaves, roughly chopped
- 2 tbsp flat-leaf parsley, chopped, for garnish
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 2 minutes without letting it brown.
- Reduce the heat to medium. Add the red wine (if using), tomato paste, sugar, dried oregano, kosher salt, and red pepper flakes. Sauté and stir for 2 minutes to let the flavors combine.
- Stir in the crushed tomatoes and bring the sauce to a gentle simmer. Cook until the sauce reduces slightly, about 20 minutes. In the last 10 minutes of simmering, stir in the chopped basil. Adjust seasoning with additional salt if needed.
- If you prefer a smooth sauce, carefully blend with an immersion blender or in batches in a countertop blender. Otherwise, leave it chunky.
- Serve over your favorite pasta or with meatballs. Garnish with chopped parsley and grated or shaved Parmesan.
Notes
- If you plan to simmer the sauce low and slow for 3–4 hours, omit the tomato paste because the sauce will thicken naturally. Tomato paste is helpful when you need a quicker finish.
- San Marzano tomatoes are prized for their sweet flavor, low acidity, and firm pulp. Use any high-quality crushed tomatoes you prefer. This recipe is enough for about 1 pound of cooked pasta.
Nutrition
Carbohydrates: 5 g |
Protein: 1 g |
Fat: 2 g
The nutrition information is an estimate from an online calculator and not a substitute for professional nutrition advice.
