How To Make Marinara Pasta

Penne Pasta with Easy Marinara

This easy penne pasta dish asks for canned tomatoes, basil, garlic, and olive oil to create a homemade marinara sauce that can be served at any time of year for a quick and healthy dinner.

Simple Penne Pasta Marinara

Forrest Gump of simple dinners, this healthy penne pasta dish with tomato sauce is the perfect choice: Simply put, simple is as simple does. It’s easy in terms of both the ingredients and the preparation procedure, but it’s also full of emotion. This recipe, like my favorite tomato soup with a grilled cheese sandwich or the finest stovetop mac and cheese, is my go-to when I want to make simple home cuisine in a hurry. Made with canned tomatoes, tomato paste, and fresh garlic soaked in olive oil, this penne with quick-from-scratch marinara is perfect for any season.

Look no farther than this home-made pomodoro sauce recipe for a delicious pasta sauce prepared with fresh tomatoes.

Yes, it truly is that wonderful.

Penne Pasta with Easy Marinara

Marinara sauce is a dish that is relatively simple to prepare. In the same way that fresh tomatoes are used in pomodoro sauce, canned tomatoes may be used in this recipe at any time of year because they are readily available. The rest of the ingredients are simple and straightforward, resulting in a sauce that is both simple and light.

  • Whole San Marzano tomatoes are puréed with their juices. Make certain to purchase authentic San Marzano tomatoes that have been canned whole in a sauced tomato purée to avoid disappointment. In this recipe, I use DeLallo San Marzano type tomatoes, which are cultivated in Italy and imported to the United States of America. Interestingly, 95 percent of the San Marzano tomatoes sold in the United States are not truly from Italy, as the label claims, but are instead cultivated in the United States instead
  • Extra virgin olive oil is a type of olive oil that is extracted from olives that have been harvested at their peak of freshness. Because the olive oil contributes significantly to the flavor of this dish, use the best extra virgin olive oil you can purchase. Clean-tasting olive oils that are fruity and vibrant are my favorites
  • Garlic is another favorite. Tomato paste should be made using solid cloves of garlic that will be cooked whole. Tomato paste is just concentrated tomato, and it enhances the flavor of this sauce by adding depth. Using basil or oregano straight from the tube rather than the can saves on waste and is more convenient. Whatever herb you select, make sure it’s fresh
  • Use Kosher salt and freshly ground black pepper to finish it off. In this dish, salt is used to balance the acidity of the tomatoes, while black pepper is used to provide a little fire.

How to Make Marinara Sauce

With only 5 ingredients, this simple marinara comes out light and vibrant, and it is really simple to create from start to finish from scratch. You can get the complete recipe for my homemade marinara sauce right here. Here are a few pointers to get you started on your marinara journey:

  • In order to make the sauce, use your fingers to smash canned whole tomatoes. Pour the tomatoes into a mixing bowl and smash them with your fingertips or the back of a spoon until they are fine. Whole tomatoes give the sauce substance, while still keeping it thin, light, and with just the proper amount of chunks of texture. Don’t use puréed or crushed tomatoes in place of the whole tomatoes. They will thicken the sauce to an unacceptable degree. Instead of minced garlic, use crushed garlic to flavor the oil. As the crushed, entire garlic cloves steep in the heated extra virgin olive oil, they become sweet and soft, and when the tomatoes are added, the garlic continues to simmer for a while longer. The garlic will partially melt into the sauce as it cooks, allowing the bigger bits to be fished out before adding the pasta
  • You may also choose to leave them in if you want. Browning the tomato paste will give it a more complex taste. Cooking the tomato paste in the garlic-infused oil removes the raw edge of the tomato sauce, resulting in a richness that enhances the taste of the sauce. If necessary, season with a pinch of sugar. Despite the fact that tomatoes are acidic vegetables, they may be made sweet by adding a sprinkle or two of sugar.

Finish Cooking the Penne Pasta Directly In the Sauce

Pasta sauce is captured by the cylinder form and bias-cut ends of penne, which are shaped to resemble the steel nibs of a fountain pen. Because penne’s tubular straw captures just about any sauce, it is the greatest pasta sauce to serve with penne. Although authentic Italians might scoff at the notion, the majority of Americans like to just put the cooked pasta in a bowl, pour the sauce over it, and call it a day on the pasta front. This is not the case for this American. I decide to take the Italian route.

  • Cook the pasta until it is just just al dente, about 2 minutes less. Because the pasta will continue to cook in the sauce, soaking up the flavors as it cooks, there is no need to drain it. Place the pasta straight from its cooking water into the boiling sauce (don’t worry if some water gets into it
  • It won’t hurt anything)
  • And Cook the pasta until it is al dente, tossing it in the sauce as it cooks. If necessary, add a few tablespoons of the pasta water to loosen the spaghetti or if it appears that there will not be enough water to cover the pasta. The starch in the sauce also contributes to its thickening
  • Season to taste, garnish with parsley, and serve. Season with additional salt or red chili flakes if desired, and don’t forget to add a large bunch of basil before serving.

Can You Freeze Penne Pasta?

Instead than purchasing one of those containers of frozen pasta from the grocery store, this penne pasta dish is a terrific make-ahead recipe that can be saved and reheated later. Prepare the spaghetti to completion and then freeze it in individual part containers (these containers are microwave and freezer safe) so that it can be reheated before serving. Pasta may be stored in the freezer for up to 2 months.

What to Serve with Penne Pasta

  • The Killer Garlic Knots, Arugula Salad with Shaved Parmesan Three Ways, Italian Chopped Salad with Marinated Chickpeas, Caesar Salad with Garlic Croutons, Citrus Fennel and Avocado Salad, and many more are on the menu.
  • If you try this recipe, please let me know how it turned out! Please rate and comment on this dish in the section below, as well as take a photo and tag me on Instagram with the hashtag #foodiecrusheats. Print

Penne Pasta with Marinara

Make sure to let me know if you try this recipe!

Please rate and comment on this dish in the section below, as well as take a photo and tag me on Instagram with the hashtag #foodiecrusheats. Thank you. Print;

  • A 128-ounce can of whole peeled San Marzano tomatoes with purée and kosher salt are all you’ll need. 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, peeled and crushed
  • A pinch of salt and pepper 1tbsptomato paste
  • 1tbspkosher salt
  • 1/2 tbspfreshly crushed black pepper
  • 2sprigs fresh basil or oregano, plus more basil for garnish
  • 1pound dry penne pasta, or other preferred pasta of your choice
  • 1tbsp fresh basil or oregano for garnish
  • Start by bringing a big pot of salted water to a boil and seasoning generously with salt
  • In the meantime, start making the marinara. Set aside in a large mixing bowl once you’ve mashed the tomatoes and purée with your hands or the back of a spoon
  • In a large cold skillet, combine the extra-virgin olive oil and garlic cloves and heat over medium heat until the garlic is fragrant. Cook until the garlic is aromatic and brown, about 5 minutes, when it begins to crackle. Stir often while cooking. Keep an eye on the heat to ensure that the garlic does not cook too rapidly or burn
  • Cook for 1-2 minutes, stirring constantly, until the tomato paste is completely incorporated into the garlic and oil (taking care not to let the oil splash and burn you as you add the paste). Sprinkle salt and pepper over the tomatoes as they’re being carefully spooned into the hot skillet with the oil and paste. Bring the water to a boil while adding the basil sprigs. Simmer for 30 minutes, stirring regularly, at a boiling simmer on a low heat, stirring occasionally. While you’re waiting for the oil to blend, toss the basil sprigs and garlic into the boiling water to cook for 2 minutes less than the package suggests. Meanwhile, cook the pasta until it’s 2 minutes shy of the recommended cooking time on the package. Transfer the pasta straight to the sauce, using a slotted spoon or spider, and continue to cook until the pasta is cooked but still firm to the bite. Toss the pasta to mix it thoroughly with the sauce, and add 1-2 tablespoons of the pasta water if necessary to thin or lengthen the sauce. Add fresh basil to finish it off and dish it up.

Make the pasta sauce ahead of time and store it in the refrigerator for up to 5 days or freeze it for up to 1 month. To assemble the dish, heat the sauce in a skillet before cooking the pasta and finishing it as indicated. 366 calories|58 grams of carbohydrates|10 grams of protein|10 grams of fat|1 gram of saturated fat|414 milligrams of sodium|204 milligrams of potassium|3 grams of fiber|2 grams of sugar|41 international units of vitamin A|1 milligram of vitamin C|19 milligrams of calcium|1 milligram of iron

More Pasta Recipes to Try Now

  • Pasta with meatballs and tomato sauce
  • Pasta with pomodoro sauce
  • Shrimp scampi pasta
  • Cacio e pepe with 5 ingredients
  • Pasta with meatballs and tomato sauce

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Super Simple Marinara Sauce

Meet the marinara sauce recipe that has been a long time in the making! Despite my fondness for marinara, I’ve always been scared by the dish, perhaps because it is so delicious that I was terrified of ruining it. I eventually embraced my worries and attempted to make marinara in every manner possible. This is the one that I like without a doubt. This handmade marinara sauce has a deep and vibrant tomato taste that is sure to please. When it comes to making this delectable marinara sauce, you’ll only need five basic cupboard ingredients: excellent canned tomatoes, onions, garlic cloves, dried oregano, and olive oil.

  • This marinara is also quite simple to prepare, making it an excellent choice for hectic weeknights.
  • Yes, you read it correctly—all you need to do is open a can of tomatoes, halve an onion, and peel some garlic.
  • After 45 minutes of simmering, this sauce has a wonderful, real Italian taste that is hard to resist.
  • The bottom line is that it is impossible to get the delightful, long-simmered marinara flavor in less than 45 minutes time.
  • Dinner is almost ready to be served.
  • After experimenting with several other marinara sauce recipes, I came up with this one.
  • Consequently, I added dried oregano and two whole garlic cloves (which you’ll crush against the edge of the pan at the conclusion of the cooking process).

To make up for the lack of butter, I used a good amount of olive oil (you don’t need to use a lot of olive oil here to have a rich taste). For a little more spice, I sprinkled in a pinch of red pepper flakes, but this is entirely optional.

Why is this the best marinara sauce?

There are six reasons why you will enjoy this recipe:

  • This marinara sauce recipe calls for only five basic ingredients and produces a sauce with a deep, genuine marinara taste. It’s quite simple to prepare—no cutting is necessary. It is important to note that this marinara does not include any added sugar, unlike most store-bought sauces. You may use as much or as little of this nutritious sauce as you choose to top your pasta. Tomatoes are beneficial to one’s health. Because the recipe makes two cups of sauce and stores well, it’s probably best to double the amount you make. Simply prepare it in a larger saucepan. This marinara is also a fantastic pizza sauce when combined with other ingredients. I used it to make pizza, and a buddy of mine commented that it tasted just like authentic Italian pizza.

Please let me know what you think of this sauce in the comments section! My new favorite dish has become a mainstay in my kitchen, and I hope it will become one of your favorites as well. Do you want to try some more traditional Italian recipes? Don’t forget about the following:

  • Italian Chopped Salad
  • Basil Pesto
  • Vegetable Lasagna
  • Hearty Spaghetti with Lentils Marinara Sauce
  • Baked Ziti with Roasted Vegetables
  • Minestrone Soup
  • Italian Chopped Salad

Watch How to Make Marinara Sauce

  • Author:
  • Approximately 5 minutes of prep time, 45 minutes of cooking time, and 50 minutes total time. Yield: 2 cups1 x Category:Sauce
  • Method:Stovetop
  • Cuisine:Italian

Author:; Approximately 5 minutes of prep time, 45 minutes of cooking time, and a total of 50 minutes is required. Category:Sauce; Method:Stovetop; Cuisine:Italian;


  • 1-gallon whole peeled tomatoes (28 ounces) in a big can
  • 1 medium yellow onion, peeled and halved
  • 1 medium yellow onion, peeled and halved
  • 2 big garlic cloves, peeled but left whole
  • 1 large onion, peeled but left whole
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • A pinch of red pepper flakes (optional
  • Eliminate if you are sensitive to spice)
  • Salt to taste (if desired)
  • Served with cooked pasta, grated Parmesan cheese or vegan Parmesan cheese, chopped fresh basil, and more olive oil as an optional garnish
See also:  Where Can I Get Pasta


  1. The tomatoes (with their juices), half-sliced onion, garlic cloves, olive oil, oregano, and red pepper flakes (if used) should be combined in a medium-sized heavy-bottomed saucepan
  2. Cook over medium heat until the tomatoes are soft. Stirring constantly, bring the sauce to a simmer over medium heat, then reduce the heat to maintain a slow, continuous simmer for about 45 minutes, or until droplets of oil float to the surface of the sauce. Stir occasionally, and after around 15 minutes, use a firm wooden spoon to crush the tomatoes against the edge of the pot
  3. This will take about 30 minutes total. The onion should be discarded when the saucepan has been removed from the heat. With a fork, break the garlic cloves against the edge of the saucepan, and then whisk the broken garlic into the sauce until well combined. Repeat the process with any little onion bits you may come across. Use the wooden spoon to smash the tomatoes to your preferred consistency (you may smooth up the sauce using an immersion blender or stand mixer if required)
  4. Season with salt to taste (the tomatoes are already pretty salty, so you might just need a pinch). Warm the dish before serving. This sauce can keep well for up to 4 days if kept covered and refrigerated. It can be frozen for up to 6 months.


*A word on tomatoes: Using high-quality tomatoes is essential in this recipe. Muir Glen tomatoes are highly recommended. They’re made from organic ingredients, and the cans are BPA-free.

▸ Nutrition Information

The information displayed is based on an estimate supplied by a nutrition calculator on the internet. It should not be construed as a substitute for the advice of a licensed professional nutritionist. You can find our complete nutritional disclosure here.

Reader Interactions

  • 128-ounce can whole San Marzano tomatoes, preferably from a D.O.P. (designated organic producer)
  • 14 cup extra-virgin olive oil (optional)
  • The following ingredients: 7 garlic cloves, peeled and slivered a small dried whole chile, or a pinch of red pepper flakes crushed in a pinch
  • Salt (kosher) to taste, 1 tablespoon 1/2 teaspoon dried oregano, more to taste
  • 1 big fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
Nutritional analysis per serving (7 servings)
  • 95 calories
  • 8 grams fat
  • 1 gram saturated fat
  • 6 grams monounsaturated fat
  • 1 gram polyunsaturated fat
  • 6 grams carbohydrate
  • 2 grams dietary fiber
  • 3 grams sweets
  • 1 gram protein
  • And 275 milligrams sodium Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.


  1. Tomatoes should be placed in a big basin and crushed with your hands. Fill the can halfway with water and swish it around to extract the tomato juices. Reserve
  2. Heat the oil in a big skillet (do not use a deep pot) over medium heat, stirring constantly. When the pan is heated, add the garlic
  3. As soon as the garlic begins to sizzle (do not let it to brown), add the tomatoes, followed by the tomato water that has been set aside. Toss in the whole chile or red pepper flakes, oregano (if using), and salt until well combined. Stir
  4. Placing a basil sprig, with the stem, on the surface is recommended (like a flower). Allow it to wilt before submerging it in sauce. Cook the sauce for about 15 minutes, or until it has thickened and the oil on the surface has turned a deep orange color. (If using oregano, taste the sauce after 10 minutes of boiling and season with additional salt and oregano if necessary.) Remove the basil and chile (if used) from the dish.

Homemade Pasta Marinara

This spaghetti marinara is created with a homemade sauce and takes only minutes to prepare! Add a couple handfuls of spinach to up the nutritional value, and you’ve got yourself a delicious meal. This is the problem. Simply opening a jar of marinara sauce and boiling some spaghetti is all that is required to make pasta marinara. After all, where is the joy in that? Homemade marinara sauce is simple to make and can elevate a dish from a cheater supper to a real deal feast by adding that additional touch of love.

A couple handfuls of spinach are put in to give it a nutritional boost while also making it a quick weekday supper.

Are you prepared to begin?

Instead, try this Instant Pot Spaghettirecipe instead!

What’s behind a great pasta marinara?

What distinguishes this marinara pasta from the rest? The marinara, to be precise. This recipe calls for our Simple Marinara Sauce. It was created for my closest buddy, who had inquired, “How can I make a really delicious and incredibly easy marinara sauce?” It was created for my best friend. It comes together in in 15 minutes, which is impressive considering how long a marinara usually takes. Simmering some marinara sauces might take many hours! The following are the secrets to understanding this one:

  • Tomatoes that have been cooked over an open fire. Because the tomatoes have been roasted before canning, they have a sweet flavor when they are removed from the can. This is what allows the sauce to be assembled in such a short amount of time. (See below for information on what to do if you can’t locate them.)
  • Vinegar (balsamic vinegar). Balsamic vinegar lends a tart note to this sauce, which is complemented with fresh basil. When making this dish, fresh basil is highly recommended since it offers the ideal peppery undertone. Alternatively, if it is not summer, look for garlic powder in the fresh herbs department of your grocery store. Although we like to use fresh garlic in most of our recipes, garlic powder may be substituted successfully in this marinara. There is no need to cut any vegetables for this sauce, which saves time.

Alternatively, make a Homemade Spaghetti Sauce with meat or vegetable crumbles!

What if I can’t find fire roasted tomatoes?

The use of fire roasted tomatoes in this dish is essential because of the sweet taste they provide straight out of the can. The tomatoes in this can have been roasted over an open fire before being bottled. Other tomato varietals, which can taste harsh right out of the can, require more time to simmer and need to be cooked for extended periods of time. Do you want to place an order for them online? Click here to get Fire Roasted Tomatoes on, if you’re a fan of online shopping like we are.

It is possible that you may need to boil the sauce for a little longer to get rid of the bitterness. Take a bite towards the end to check if it needs a little more tender loving care.

What people are saying about this recipe

Before publishing this spaghetti marinara recipe, we had it tested by a few recipe testers. What they had to say is as follows:

  • “My husband is a complete carnivore, and he raved over this dish
  • He declared it to be a definite keeper! My expectations were that he would say it needed meatballs or sausage, but he said he like it exactly the way it was.” -Amanda
  • “Oh my goodness, I scraped the bottom of the dish clean on this one! Everything about this recipe was fantastic, and the simplicity was precisely what I needed right now.” -Erin

How to serve pasta marinara

Pasta marinara is a simple evening meal that everyone will enjoy. Here are a few suggestions for transforming it into a substantial meal:

  • The addition of creamy goat cheese crumbles on the top of this dish elevates it to an entirely new level. As a result, it essentially becomes our Creamy Penne Pasta. Alternatively, sprinkle with Parmesan or vegan Parmesan. Toss in some vegan meatballs: What’s the harm in trying? These vegan meatballs add a lot of flavor to the dish while also keeping it warm and satisfying. Serve with a side of salad: The BEST Kale Salad is created with Tuscan kale and topped with a zesty lemon Parmesan dressing for a light and refreshing taste. Alternatively, try our Favorite Chopped Salad, which includes our Italian dressing, olives, and pepperoncini.

This pasta marinara recipe is…

Vegetarian, plant-based, dairy-free, and vegan diets are available. Use gluten-free pasta if you are gluten-free. Print


This spaghetti marinara is created with a homemade sauce and takes only minutes to prepare! Add a couple handfuls of spinach to up the nutritional value, and you’ve got yourself a delicious meal.

  • 8 fresh basil leaves plus additional for decoration
  • 28 ouncecancrushed fire roasted tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt (Optional) 2 cupsbaby spinach leaves or chopped spinach, carefully packed (instead of baby spinach leaves or chopped spinach). optional: parmesan cheese crumbles or goat cheese crumbles to garnish the dish
  1. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta until it is al dente (stiff to the bite) (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). After that, drain
  2. To prepare the sauce, combine the smashed tomatoes with the olive oil, balsamic vinegar, garlic powder, oregano, salt and spinach in a large saucepan over medium-high heat until the spinach has wilted (if using). Reduce heat to a simmer, then cover and cook for 15 minutes. Pour the marinara sauce over the spaghetti and toss to combine. Garnish with basil leaves, if desired. Serve with crumbled Parmesan cheese or goat cheese, if preferred
  3. However, it is also delicious when plain.
  • The dish falls under the category of main dish and is prepared using a stovetop method. The cuisine is Italian.

Pasta Marinara is a type of pasta that is commonly used in Italian cuisine.

5-Cheese Marinara

Order now at for $100 for the Le Creuset Signature Skillet. There is no such thing as a cheese limit. Yields:4 Preparation time: 0 hours 15 minutes Time allotted: 0 hours 40mins 1lb.penne 1 tablespoon of extra-virgin olive oil minced 2 cloves garlic, finely chopped1 onion, finely choppedkosher salt peppercorns that have been freshly ground 1 teaspoon of dried oregano crushed tomatoes in a 128-ounce can a quarter cup of shredded mozzarella a quarter cup of shredded fontina 1/4c.ricotta a quarter cup of freshly grated Parmesan 1/4 cup asiago cheese, shredded garnished with parsley, finely chopped

  1. Cook the penne according to package directions in a large saucepan of boiling salted water until al dente. Drain
  2. Heat olive oil in a large pan over medium heat until shimmering. Cook for approximately 5 minutes, or until the onion is tender and translucent. Season with salt, pepper, and oregano after stirring in the garlic. Cook for approximately 1 minute, or until the garlic is aromatic, then add the smashed tomatoes. Simmer the mixture for 10 minutes, stirring occasionally. Stir in the mozzarella, fontina, ricotta, Parmesan, and Asiago until well combined. Cook until the cheese is melted and the sauce is creamy, about 5 minutes more. Taste for taste and season with additional salt and pepper if required. In a separate bowl, combine the pasta and sauce and mix until the penne is well coated. Remove the pan from the heat
  3. Serve while still heated, garnished with parsley.

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Seafood Marinara Pasta



The original recipe makes four servings. The ingredient list has been updated to match the number of servings stated.


  • Fill a big saucepan halfway with lightly salted water and bring it to a boil over high heat, stirring occasionally. Once the water comes to a boil, add the linguine and bring the pot back to a boil. Cover and boil until the pasta is cooked through but still firm to the bite, about 11 minutes, tossing once or twice along the way. Drain carefully in a colander put in the sink before proceeding. Advertisement: In a pan, heat 1 tablespoon of olive oil over medium heat until shimmering. Continue to simmer, stirring constantly, for about 5 minutes, or until the onion has softened and gone translucent (about 5 minutes). In a large pan, heat another tablespoon of olive oil over medium-low heat until shimmering. Cook, stirring constantly, until the diced tomatoes and green onion have softened, about 5 minutes. Then, add the tomato combination along with the crushed tomatoes and tomato paste. Season with salt and pepper to taste. Cook for 5 minutes on low heat. In a large mixing bowl, combine the mussels and shrimp with the wine and lemon juice. Cover with a lid and turn the heat up to high. Remove from heat once the shrimp have gone pink and the mussels have opened, removing any that have not opened. Serve with spaghetti and lemon wedges on the side, if desired.

Nutrition Facts

878 calories per serving; 67.3 grams of protein; 104 grams of carbs; 16.8 grams of fat; 236.1 milligrams of cholesterol; 938.6 milligrams of sodium Nutrition in its entirety

Easy Homemade Marinara Sauce (VIDEO)

Approximately 878 calories per serving; 67.3 grams of protein; 104 grams of carbs; 16.8 grams of fat; 236.1 milligrams of cholesterol; and 938.6 milligrams of sodium Complete and wholesome nourishment

What is Marinara Sauce?

Mariana is the same as a pasta sauce or a spaghetti sauce in terms of consistency. It is a tomato-based sauce that is produced with tomatoes, onions, garlic, and herbs as the primary ingredients. Its origins are in Italy, and it may be found in many Italian-American meals such as Chicken Parmesan and Spaghetti and Meatballs, among others.

Ingredients for Marinara Sauce:

The ingredients are pantry essentials that we always have on hand, making it a quick and simple meal to prepare. Because the ingredient list is so short, it’s important to use the highest-quality items you can locate while making this recipe.

We utilized extra virgin olive oil for taste, as well as “San Marzano Crushed Tomatoes” for a unique twist. San Marzano is an Italian plum tomato cultivar that is considered to be the gold standard in Italian Marinara.

Can I Substitute Fresh Tomatoes?

Fresh tomatoes would effectively have to be transformed into crushed tomatoes, with the additional processes of blanching and peeling the tomatoes, followed by boiling them down to the proper consistency, which would significantly increase the time required to make homemade marinara. Please have a look at our Mushroom Mariana Sauce if you are searching for a marinara sauce that has fresh tomatoes added.

See also:  How To Make Lemon Sauce For Pasta

How to Make Marinara Sauce:

All you need is a pot and a spatula to create a homemade marinara sauce that tastes better than any canned version you’ve ever had. Watch the Video Tutorial below and you’ll have this recipe memorized in no time.

  1. Place a medium saucepan over medium heat and add 2 tbsp olive oil to coat the bottom and sides. Toss in the chopped onion and cook until soft (5 minutes), then add the garlic and cook for 1 minute, or until fragrant. Combine the crushed tomatoes, oregano, salt, and pepper in a large mixing bowl. Cook for 15 minutes with the lid slightly closed. Remove the pan from the heat and stir in the chopped fresh basil

Watch the Marinara Sauce Video Tutorial:

Hope this Marinara recipe becomes one of your new favorite go-to recipes in the near future. P.S. Please allow a few seconds for this video to load if it does not appear immediately. A fading horizontal picture of spaghetti sauce will appear, and you’ll need to click the play button in the center to start the video. Make sure that your ad blockers are temporarily disabled on your browser in order to see the video.

Our Favorite Ways to Use Pasta Sauce:

This recipe is quite adaptable. It may be used in any dish that asks for Marinara Sauce.

  • Our Stuffed Chicken Parmesan will wow you with the ingredients we use
  • Making Lasagna – The finest lasagna ever is made with homemade marinara. Mmm, juicy meatballs slathered in marinara, great for meatball sandwiches
  • Juicy Meatball Recipe Spaghetti with Meat Sauce– For a quick meal, combine ground beef with this homemade marinara. The ease with which these Lasagna Roll-Ups are prepared and served will wow you.

Homemade Marinara Sauce

Preparation time: 5 minutes Preparation time: 20 minutes Time allotted: 25 minutes It doesn’t get any easier than this to make your own Marinara Sauce! A few simple ingredients and 20 minutes on the stovetop are all that’s needed to make a delicious Italian Marinara sauce. Natasha of is a food blogger. Easy to learn skills Making it will cost you between $5 and $6. Marinara sauce is the key word here. Cuisine:Italian Course:Sauce Calories:180 3 quarts of marinara sauce per serving

  1. Place a medium saucepan over medium heat and add 2 tbsp olive oil to coat the bottom and sides. Once the oil is heated, add 1/2 cup finely chopped onion and cook, turning frequently, until the onion is tender and golden (about 5 min). Stir in the minced garlic for 1 minute, or until it is aromatic. Combine 28 ounces crushed tomatoes, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large mixing bowl. Simmer for 15 minutes, slightly covered, after bringing the water to a gentle boil. Finally, add 1 tablespoon finely chopped fresh basil and remove from the fire.

Nutritional Values Homemade Marinara SauceAmount Per Serving Calories180Calories from Fat 90 percent Daily Value* Nutritional Information 15 percent Saturated Fat 1 gram Sodium 738 milligrams 32 milligrams Potassium 814 milligrams 23 percent Carbohydrates 22 grams 7 grams fiber 5 grams 21 grams sugar 12 grams 13 grams Protein 5 grams ten percent of the total Calcium105mg Vitamin A604IU12 percent Vitamin C27mg33 percent Vitamin A604IU12 percent Iron4mg22 percent * 11 percent Iron4mg22 percent A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

In the event that you make this recipe, I’d love to see photos of your finished product on Instagram, Facebook, or Twitter!


Natasha Kravchuk

Hello and welcome to my kitchen! Natasha’s Kitchen is my personal blog, and I am the author of the book Natasha’s Kitchen Cookbook (since 2009). My husband and I operate this site together, and we only share the recipes that have been tried and proven in our own homes with you. Thank you for taking the time to visit! We are overjoyed that you have arrived. Continue reading more posts by Natasha.

The BEST Marinara Sauce Recipe!

It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. Simple to create, naturally gluten-free and vegan, and slow-simmered with the best tomato, basil, and garlicky aromas, this homemade marinara sauce recipe is a must-try. What about you, my friends? Do you a fantastic recipe for homemade marinara sauce in your arsenal? If you haven’t already, save this page. My very favorite marinara sauce is the original version, which I have cooked numerous times throughout the years.

A unique combination of herbs and seasonings is used to create this dish, which wonderfully complements the tastes of the slow-simmered, rich tomato marinara without entirely dominating them.

And, best of all, this marinara sauce is immensely nostalgic, soothing, and savory, all at the same time.

Along with that, I strongly advise you to always double the recipe when making this marinara sauce, since the leftovers keep exceptionally well in the fridge or freezer for later use. There are a plethora of compelling reasons to prepare homemade marinara sauce.get let’s started!

Marinara Sauce Recipe | 1-Minute Video

There may be affiliate links in this article. My disclosure policy may be found here. Simple to create, naturally gluten-free and vegan, and slow-simmered to bring out the best flavors of tomato, basil, and garlic, this homemade marinara sauce is a must-try. Do you, my friends, have a fantastic homemade marinara sauce recipe in your arsenal? You should save this page for further reference if you do not already have one. It’s the basic marinara sauce that I’ve cooked numerous times over the years and is still my personal favorite to this day.

It’s produced with a special combination of herbs and seasonings that perfectly complement the tastes of the slow-simmered, rich tomato marinara sauce without dominating them at any point.

Even better, this marinara sauce evokes such warm and comfortable memories while also being wonderfully tasty and cozy.

And while you’re at it, I highly recommend double the recipe whenever you make this marinara sauce because the leftovers store well in the fridge or freezer for subsequent use.

  • Choose either olive oil (or butter) or a combination of the two. Alternatively, you could use a tablespoon of each! Regardless of the choice you select, it will be excellent. When making this sauce, I prefer to use finely sliced onions so that the onion chunks aren’t too large. However, you are free to use whichever size dice you like. It doesn’t matter if the onion is white or yellow
  • Garlic: Either finely chopped or crushed, depending on preference. Red pepper flakes that have been crushed: Which will be lightly sautéed in olive oil (or butter) to bring out their taste before being served. If you like a hotter sauce, feel free to increase the amount of crushed red pepper flakes used. San Marzano tomatoes: I strongly advise spending an additional few dollars on a large can of high-quality San Marzano tomatoes, which are renowned for being more flavorful, a little sweeter, and less acidic than Roma tomatoes, and are particularly great in marinara sauce. However, any good-quality whole-tomato can will work nicely in this recipe
  • However, if you don’t have any, use a can of diced tomatoes instead. Simple marinara with fresh basil: I prefer to just cook a few sprigs of fresh basil in my marinara for a few minutes before removing (and discarding) them before serving. However, you are free to cut the basil leaves and simply leave them in the sauce if that is what you like. Dried oregano: When it comes to marinara sauce, a hefty teaspoon of oregano is a necessity for me. Fine sea salt and freshly cracked black pepper are the finishing touches on this dish. Don’t forget to taste the marinara sauce after it has been simmering for a while to check if it requires additional salt and pepper.

How To Make Marinara Sauce:

To prepare the greatest marinara sauce, follow these steps.

  1. To begin, sauté the onion and garlic in the olive oil (or butter) until softened, throwing in the crushed red pepper flakes at the very end to help bring out their flavor. Then, add the remaining ingredients and mix well. Serve immediately. After that, incorporate all of the additional ingredients by stirring them in. Simmer. Simmer the sauce, covered, for approximately 20-30 minutes to help bring out all of the great flavors
  2. Remove from heat and set aside. Season. Remove the basil sprig and season the marinara with additional salt and pepper to taste if necessary. Serve. then serve it hot and fresh with your favorite recipe. and enjoy

Possible Recipe Variations:

Depending on your preferences, you can make this marinara sauce in any number of ways. Feel free to experiment and be creative when making it! As an illustration, you could.

  • Make it spicier by doing the following: Increase the amount of crushed red pepper flakes used in the recipe by a factor of two (or even three). To make it more herbaceous, try the following: Also, if I happen to have a sprig of fresh rosemary, sage, or thyme on hand, I like to throw some in there as well. To make it even more decadent, mix in an extra tablespoon or two of butter right before serving to make it even more buttery. It has a luscious and delectable flavor
  • It is really excellent. Make it cheesy by adding: Just before serving, stir in 1/2 cup of freshly grated Parmesan into the cheese mixture. Make it creamy by combining the following ingredients: If you like a more delicate rose sauce, you can add 1/2 cup heavy cream to the marinara towards the end of the cooking process. Change the texture by making it chunkier or smoother: With a wooden spoon, you have the choice of breaking up the tomatoes as much or as little as you would like. When the sauce has done simmering, you may purée it using an immersion blender or a regular mixer to make it even smoother if you choose.

Ways To Use Marinara Sauce:

Use this marinara sauce in a variety of delightful ways to satisfy your culinary cravings! For example, you are welcome to serve it with.

  • Pasta: Of course, spaghetti marinara is a staple dish to serve. However, you could use this sauce to dress up any other type of pasta, including baked ziti, lasagna, and more. Alternatively, if you really want to aim for gold, prepare some handmade pasta. Make Italian meatballs marinara, chicken marinara, shrimp marinara, mussels marinara, or anything else strikes your fancy. Parmigiana: I also enjoy putting this sauce on baked eggplant, which is one of my favorites. Recipes for Parmesan and Chicken Parmesan
  • The marinara pizza sauce from this recipe can be used in any of your favorite pizza or flatbread dishes
  • However, it is not recommended. It also makes an excellent dipping sauce for a variety of foods, including breadsticks, mozzarella sticks, chicken fingers, calamari, toasted ravioli, and more. The classic Joey Tribbiani style subs & sandwiches
  • )

More Classic Italian Sauce Recipes:

Looking to experiment with some other traditional Italian sauces? Here are a couple of my personal favorites:

  • Alfredo Sauce
  • Basil Pesto
  • Cacio e Pepe
  • Spicy Arrabbiata Sauce
  • Aglio e Olio (Garlic and Olive Oil Sauce)
  • Parmigiana-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggian


Simple to create, naturally gluten-free and vegan, and slow-simmered with the best tomato, basil, and garlicky aromas, this homemade marinara sauce recipe is a must-try.

  1. Sauté the onion and garlic: In a large saucepan, heat the olive oil over medium-high heat until shimmering. Add the onion and cook, stirring regularly, for 5 minutes, or until everything is well mixed. Toss in the garlic and red pepper flakes and cook for 1-2 minutes, stirring regularly, until everything is well mixed
  2. Combine the remaining ingredients. Stir in the tomatoes, oregano, salt, and black pepper until everything is well-combined. As the sauce continues to cook, carefully break up the tomatoes with a wooden spoon or a potato masher while the sauce is still hot. Simmer for a few minutes after adding the fresh basil sprigs. Continue to boil the sauce until it comes to a gentle simmer. Afterwards, decrease the heat to medium-low and cover the pot, continuing to simmer for 20 to 30 minutes, stirring regularly. Season with salt and pepper. Fresh basil sprigs should be removed and discarded. Season the sauce with salt and pepper to taste, adjusting as necessary. Cook until the sauce has reached the required consistency (if you like a smoother sauce, you may purée it with an immersion blender until it achieves the desired consistency). After that, serve the sauce hot and enjoy it


Preparation: In a large saucepan, heat the olive oil over medium-high heat until the onion and garlic are translucent. Add the onion and cook, stirring periodically, for 5 minutes, or until everything is well-mixed. Cook for 1-2 minutes, stirring regularly, until the garlic and crushed red pepper flakes are well mixed. Mix in the remaining ingredients until well-coordinated. In a separate bowl, mix the tomatoes with the oregano, salt, and black pepper. To gently break up the tomatoes while the sauce continues to cook, use a wooden spoon or a potato masher.

  • Continue to boil the sauce until it comes to a gentle simmering point.
  • Season with salt and pepper.
  • Season the sauce with salt and pepper to taste, and adjust seasoning as necessary.
  • Once this is done, serve the sauce immediately.
See also:  How To Cook Pasta In Microwave Youtube

Easy, Fast Tomato Marinara

Leave the canned goods at the door! When compared to running to the shop for store-bought marinara sauce, this homemade tomato marinara sauce may be prepared in less time and with less work. by:Scaron The most recent update was made on May 7, 2018.


  • 1 tablespoon extra-virgin olive oil
  • 1 clove minced garlic
  • 1 (6 oz) container tomato paste
  • 1 1/2 cups water
  • 1 teaspoon Italian seasoning Season with salt and pepper to taste
  • A pinch of table sugar


  • 1In a medium saucepan, heat the olive oil over medium heat until shimmering. Cook until the garlic is slightly softened, about a minute or two
  • Remove from the heat. 2In a large saucepan, combine the tomato paste, water, Italian seasoning, salt, pepper, and sugar. Stirring periodically, bring the mixture to a boil over medium heat. 3Reduce the heat to low, cover, and cook for 10 minutes. Using your taste buds, adjust the seasoning to your liking. 4Serve

Nutrition Information

This recipe does not have nutritional statistics available.

More About This Recipe

  • Making Use of Tomato Paste When I was a kid, I could always count on my grandmother’s pantry to have a few little cans of tomato paste on hand. She would use it in sauces and stews and cook with it. There are also a few of cans of paste in my cabinet these days, which you can always count on. This versatile ingredient is a go-to for quick recipes because of its versatility. What is Tomato Paste, and how does it work? Tomato paste is a purée of tomatoes that has been condensed to a great degree. It is created by simmering peeled and seeded tomatoes for many hours, allowing most of the liquid to be cooked out of the tomatoes. It provides a concentrated concentration of tomato taste in a thick, compact package. Alternatively, it can be produced at home and frozen for later use, or purchased prepackaged in cans or tubes for convenience. A decent recipe may be found in Preserving Summer’s Bounty, which is available on Amazon. In What Applications Can Tomato Paste Be Used? It is an excellent component for incorporating tomato taste into a range of recipes, from sauces and soups to pasta dishes. Due to the fact that it is quite thick (thus the term “paste”), it should be blended with water (or broth) before cooking. This helps to loosen it up and turn it into a sauce. One fantastic application for tomato paste is in the preparation of a quick marinara sauce, such as my Easy, Fast Tomato Marinara. This sauce goes well with pasta, ravioli, and other dishes. In addition, it may be used to dip mozzarella sticks or to top a chicken parmigiana. It produces a smooth sauce, which some people prefer to a chunky sauce. By putting a can of chopped tomatoes (don’t drain them!) and a can of tomato paste in a skillet with spices, you may give it a chunkier texture. Bring the water to a boil, reduce the heat, and serve. Recipes for Tomato Paste & Tomato Sauce Are you looking for more fantastic uses for tomato paste? Take a look at these: Soup with Fresh Tomatoes Chipotle Chili for Meat Lovers Sauce de Tomate et de Pistou She blogs at Sarah’s Cucina Bella about family-friendly meals and healthy family living. Sarah W. Caron (also known as scaron) is a food writer, editor, and blogger who writes about family-friendly foods and healthy family living.

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How To Make Marinara Pasta Sauce

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What Kind of Canned Tomatoes to Use?

It may seem like the natural decision to use puréed tomatoes in this situation, but I urge that you use whole peeled tomatoes for your marinara sauce. When cooked, they break down into ideal sauciness in about 20 minutes, but they keep a little solidity that gives the sauce some body, which is something that sauces made with purée often lack. You may use chopped tomatoes as well, but I’ve found that they don’t break down as readily or fast as whole tomatoes; they’re OK to use if you don’t mind (or prefer!) a chunkier sauce.

I’d simply steer clear of tomatoes that have flavorings or herbs added to them; your sauce will be a hundred times better if you do it from scratch.

How to Use Homemade Marinara

This marinara may be used for a variety of dishes other than pasta, but it is frequently used for that purpose in my kitchen. Alternatively, you may use this basic sauce to make pasta casseroles such as lasagna, to top homemade pizza, or to serve alongside roasted meat. You can even purée it quickly and use it to create a delicious cup of tomato soup on the stovetop! The most important thing to take away from this is that marinara is a simple and flexible sauce. Keeping a few cans of tomatoes in your pantry will eliminate the need to purchase canned sauce in the future.

Want to Make Tomato Sauce with Fresh Tomatoes?

The answer is yes, you can absolutely prepare tomato sauce with fresh tomatoes. Take a look at this tutorial:


  • 1 teaspoon extra-virgin olive oil
  • 1 small yellow onion, coarsely diced garlic cloves (about 2 to 3 cloves), minced entire peeled tomatoes from a can (28-ounce)
  • 1 bay leaf (optional)
  • 1/4teaspoonsalt
  • Herbs such as thyme, basil, oregano, and other similar herbs
  • Optional: a sprinkle of parmesan cheese for garnish. Prepared pasta, ready to be served


  1. 1 tablespoon extra-virgin olive oil
  2. 1 small yellow onion, coarsely chopped garlic cloves, minced (around 2 to 3 cloves) entire peeled tomatoes from a can (28 ounces). 1 bay leaf (optional). 1/4teaspoonsalt
  3. Herbs such as thyme, basil, oregano, and other similar herbs are used. Garnishing with parmesan cheese, if desired ready to be served spaghetti

Recipe Notes

Dress it up a little! Adding a splash of red wine or balsamic vinegar, tossing in a few additional vegetables with the onions, or cooking up some ground beef or mushrooms for a more substantial sauce are all great ways to jazz up this straightforward sauce. Emma Christensen is a contributor to this article. Former editor for The Kitchn, Emma is a graduate of the Cambridge School for Culinary Arts and has worked in the food industry for several years. She is the author of True Brews and Brew Better Beer, among other books.

Spaghetti marinara

Gluten, seafood, shellfish, soy, and wheat are all possible ingredients in this recipe. Use an excellent marinara mix as a shortcut, or use your favorite seafood to make it from scratch.

11 Ingredients

  • Toss with 1/4 cup (60mL) olive oil, with a little more for drizzling
  • 4 garlic cloves, finely chopped
  • 6 anchovy fillets
  • 4 garlic cloves, finely chopped Mutti Polpa (Mother Polpa) 200 milliliters dry white wine
  • 500 grams pasta
  • 300 grams mussels, cleaned and debearded
  • 800 grams good-quality marinara mix Flat-leaf parsley leaves, to be used as garnish
  • To season with salt
  • Make a list of all the components.

3 Method Steps

  • In a large frypan, heat 2 tablespoons oil over medium heat until shimmering, then add the garlic (4 garlic cloves, coarsely diced) and anchovies (6 anchovy fillets). Cook for 1-2 minutes, stirring constantly, until the anchovies are melted. Add the tomatoes (400g Mutti Polpa Finely Chopped Tomatoes) and the wine (200ml dry white wine) and bring to a simmer. Reduce the heat to low and cook for 20 minutes, or until the wine has been somewhat reduced, if desired. Meanwhile, prepare the pasta (500g spaghetti) in a big pot of boiling salted water according to the package directions in a large pan of boiling salted water Drain the pasta, then return it to the pan and drizzle with a little extra virgin olive oil
  • Add the mussels (300g mussels, cleaned and debearded) to the pan of sauce, cover, and heat for 1 minute, shaking the pan regularly, until the mussels are cooked through. Cook for a further 2-3 minutes, or until the marinara mix (800g good-quality marinara mix) and prawns (200g peeled green prawns) are cooked through and the mussels have opened (discard any that haven’t opened by this point). Season with salt (salt, to taste) and freshly ground black pepper to taste, if desired. Toss in the drained pasta until well combined, then divide into serving dishes and garnish with parsley leaves (to serve, flat-leaf parsley leaves torn into small pieces)

Did you make this?

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Recipe Notes

Available from fishmongers and supermarkets.

Nutritional Information

  • Nutritional Information: 958, 4008 kcal, 23 grams of fat, 5 grams of saturated fat, 7 grams of fiber, 8 grams of protein, 1256 mg sodium, 95 grams of carbohydrates, 6 grams of sugar

All of the numbers shown above are averages. Image courtesy of Brett Stevens

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Easy Marinara Sauce

Marinara Sauce is a simple tomato sauce that may be used to top your favorite pasta or substituted for jarred pasta sauce in recipes that call for canned pasta sauce. It is the simplest marinara sauce to create, with a basis of tomatoes (both whole and crushed) plus onions and garlic. This easy sauce takes less than 30 minutes to prepare and keeps for up to 5 days in the refrigerator or freezer.

Make this simple homemade tomato sauce and you’ll never go back to buying bottled pasta sauce again! The process of making homemade marinara sauce is really simple! In only a few minutes, juicy tomatoes are cooked with fresh herbs and aromatics to produce the greatest marinara sauce.

What is Marinara Sauce?

Marinara Sauce is a straightforward tomato sauce made with only a few simple components. Tomatoes, aromatics (onion and garlic), and spices are the most common ingredients. You may use it as a dipping sauce for pasta, as a sauce in your dishes, or as a replacement for canned sauces (we always use it in lieu of spaghetti sauce!) Perhaps you’re asking, what exactly is the difference between spaghetti sauce and marinara sauce? Marinara and spaghetti sauce are distinct in that marinara is made solely of tomatoes and spices, but spaghetti sauce incorporates other components such as meat or other vegetables.

  • According to the kind of tomatoes you buy, you may need to adjust the amount of sugar you use in your marinara sauce in order to help reduce some of the acidity.
  • In addition to canned crushed tomatoes and whole tomatoes, I occasionally use fresh tomatoes from my garden to supplement the recipe.
  • Whole tomatoes, squashed by hand or with a spoon, provide the nicest consistency in my opinion.
  • I do like to add items like shredded zucchini or even chopped celery if I have them on hand, and I also like to use this Marinara Sauce to make a homemade meat sauce from time to time.

How To Make Marinara Sauce

A tasty and surprise easy recipe to prepare in only 30 minutes, marinara sauce is a must-try!

  1. Finely dice the onions and carrots, then sauté them in a skillet until tender. Into the pan, add your tomatoes and carefully break them apart with a wooden spoon
  2. Cook the marinara sauce for about 20 minutes, or until it reaches the consistency you prefer.

Make sure that your sauce is a bit thinner if it is going to be used as a pasta sauce, as opposed to somewhat thicker if it is going to be used to top pizza or as a dip for breadsticks or chips. If you put your marinara sauce in an airtight container in the refrigerator, it will last around 5-7 days. Instead, you may freeze it in single-serving portions for up to a year and then just thaw as required.

More Recipes You’ll Love

  • The Best Homemade Pasta Sauce
  • Slow Cooker Spaghetti Bolognese–so fragrant
  • The Best Homemade Pasta Sauce
  • Slow Cooker Spaghetti Bolognese–so tasty
  • Pesto made using fresh herbs and basil from the garden
  • Cooking Tip: Peel Tomatoes in the Kitchen The following recipes are available: One-Pot Pasta with Creamy Tomato Sauce
  • Tomato Pie (a summertime classic)

Easy Marinara Sauce

Preparation time: 10 minutes Preparation time: 20 minutes Time allotted: 30 minutes Servings8cups Marinara Sauce is a simple tomato sauce that may be used to top your favorite pasta or substituted in recipes that call for canned pasta sauce. It is quick and easy to create.

  • A tablespoon of olive oil
  • 1cup onion finely diced
  • 13cup carrot shredded
  • 3 garlic cloves minced
  • 14cup fresh basil chopped
  • 12 teaspoon dried oregano
  • Salt and pepper
  • 28ounces whole tomatoescanned
  • 28ounces crushed tomatoescanned
  • 2tablespoons tomato paste
  • 1-2 teaspoons sugar (optional)
  • 12 cup water
  • A tablespoon of olive oil

FollowSpend with Pennies on Pinterest for more information.

  • In a large saucepan, boil the olive oil over medium heat until shimmering. Combine the onion, carrot, and garlic in a large mixing bowl. Cook for about 5 minutes, or until the vegetables are tender. With a spoon, gently break apart the entire tomatoes (with their juice) and add them to the pan. Add in the other ingredients and mix well. Stirring occasionally, cook for 20 minutes uncovered on low heat, or until sauce reaches desired consistency. Use this sauce to top pasta or incorporate it into your favorite meals. To store, place the food in the freezer or refrigerator.

Depending on the brand of tomatoes you purchase, more sugar may be necessary. Nutritional Values: 112 calories, 15 grams of carbohydrates, 2 grams of protein, 5 grams of fat, 310 mg sodium, 568 mg potassium, 3 grams of fiber, 8 grams of sugar, 1320 IU vitamin A, 21.5 grams vitamin C, 76 milligrams calcium, 2.5 milligrams iron (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used). Course Main Course Italian Cuisine courtesy of

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