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. My 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 with new photos and simplified steps—it’s still my go-to marinara! You’ll also find it in my first cookbook, The Skinnytaste Cookbook.
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
Marinara Sauce
Ingredients
- 1 teaspoon extra virgin olive oil
- 2 cloves garlic, smashed with the side of a knife
- 28 ounce can crushed tomatoes, I like Tuttorosso
- 1 small bay leaf
- 1 teaspoon dry oregano
- 2 tablespoons fresh basil, chopped
- kosher salt, and fresh black pepper, to taste
- crushed red pepper flakes, optional for heat
Instructions
- In a medium pot or deep skillet, heat the olive oil over medium heat.
- Add garlic and saute until golden, 30 to 60 seconds, being careful not to burn.
- Add the crushed tomatoes, salt, black pepper, oregano, crushed red pepper flakes, (if using) and bay leaf. Stir and reduce heat to low.
- Cover and let simmer about 15 to 20 minutes.
- Remove from heat and add fresh basil.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- Try doubling it and freezing in ½-cup Souper Cubes.
- Use San Marzano tomatoes for the best flavor.
- Great even before adding basil, and easy to spice up with red pepper flakes or fennel.
- Yields about 3 cups—same as a standard 24 oz jar.
Nutrition
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.
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:
- Serve over this giant turkey meatball or this eggplant parmesan
- A simple pasta sauce for baked ziti or your favorite pasta
- Spread on pizza or flatbread
- Use in chicken tender parmesan, stuffed shells or lasagna roll ups
- Spoon over roasted vegetables, eggplant rollatini or roasted spaghetti squash
Marinara Sauce FAQ
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. Try it on my Marghaerita Pizza.
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. See my Filetto Di Pomodoro recipe which uses these added vegetables.
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.
From The Skinnytaste Community
Love from the Skinnytaste Community
- ⭐ “I’ll never buy canned sauce again!” — A first-time cook who now swears by this quick homemade marinara.
- 🧊 Many readers double the recipe and freeze it in Souper Cubes (½-cup portions) for easy weeknight meals.
- 🍅 Use San Marzano tomatoes for even better flavor—highly recommended by several readers.
- 🌿 One reader loved it even before adding basil and called it their new go-to sauce after a dinner emergency.
- 🌶️ Add-ins like red pepper flakes or fennel seeds can enhance the flavor—though it’s great as written!
- 📏 This recipe yields about 3 cups, the same as a standard 24-ounce jar—perfect for one-to-one swaps.
More Tomato Sauce Recipes
If you love this marinara sauce, check out these five tomato sauce recipes:
