Simple Marinara Sauce

homemade marinara sauce
Dana Angelo White
Total Time: 35 min
Prep Time: 10 min
Cook Time: 25 min
Servings: 16 (1/2 cup each)

Nutrition Highlights (per serving)

36 calories
2g fat
5g carbs
1g protein
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Nutrition Facts
Servings: 16 (1/2 cup each)
Amount per serving  
Calories 36
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 156mg 7%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 3g  
Includes 0g Added Sugars 0%
Protein 1g  
Vitamin D 0mcg 0%
Calcium 38mg 3%
Iron 1mg 6%
Potassium 209mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Forget about jars of sugary and high sodium marinara sauce. You can make batches of your own that are restaurant quality in less than 30 minutes.

Grab a few ingredients from the pantry and you will be shocked how simple it is to make this classic Italian sauce. Use this all-purpose sauce for pasta, pizza, baked ziti, or just for dipping fresh bread.


  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1 medium onion, finely chopped
  • 1 teaspoon dried oregano
  • 2, 28-ounce can crushed tomatoes
  • 2 teaspoons salt
  • ½ cup fresh basil leaves


  1. Heat oil in a medium saucepan.

  2. Add garlic and onion and sauté for 5 minutes to soften onion.

  3. Add dried oregano and cook for 20 seconds, until fragrant.

  4. Add tomatoes and salt and stir well.

  5. Bring to a boil.

  6. Reduce heat and simmer, uncovered for 20 minutes, stirring occasionally.

  7. Turn off heat.

  8. Finely chop basil and mix into sauce; season with additional salt and pepper, if needed.

Ingredient Variations and Substitutions

The canned crushed tomatoes make this sauce slightly chunky with wonderful texture, but if you prefer a silky smooth sauce, puree with an immersion blender. If you don’t have an immersion blender, puree in batches using a countertop blender; be sure to hold the top closed with a clean dishtowel to prevent a steamy explosion.

Cooking and Serving Tips

This recipe makes two quarts of marinara sauce. Divide into quart or pint containers and store some in the freezer for up to six months. Freezer safe bags are also wonderful storage vessels for sauces. Fill and lay flat until frozen, then store the frozen flat sheets in tight spaces throughout the freezer.

Traditional pasta is an obvious pitfall to avoid for those with celiac disease, but remember that meatballs made with breadcrumbs can also contaminate marinara sauce with gluten. Make meatballs with finely ground rice crackers or simply some sauteed ground beef. This marinara sauce makes an unbeatable meatball sauce.

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