This 30-minute marinara sauce is a timeless kitchen essential made with tomatoes, garlic, olive oil, and herbs. It delivers a fresh, velvety texture and classic Italian-American flavor using simple pantry ingredients, all without relying on store-bought sauce.
Why You’ll Love This Recipe
This marinara sauce is quick to prepare yet rich in flavor, making it perfect for busy weeknights. It uses straightforward ingredients you likely already have on hand. The sauce is incredibly versatile, working beautifully with pasta, vegetables, meatballs, or as a pizza base. Once you make it from scratch, it’s hard to go back to jarred versions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (28-ounce) can whole peeled tomatoes
1 (14-ounce) can whole peeled tomatoes
4 tablespoons extra virgin olive oil
2 garlic cloves, lightly crushed
1 small fresh chili pepper, finely minced, or 1/4 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon fine salt
1/2 teaspoon sugar
5 fresh basil leaves, torn or coarsely chopped
Directions
Pour both cans of whole peeled tomatoes into a large bowl. Crush them by hand or with a potato masher until broken down to your desired texture. For a smoother sauce, pass the tomatoes through a food mill and discard the solids. Swirl about 1/4 cup water in the empty cans to collect any remaining tomato juices and add it to the bowl.
Place a wide saucepan or deep skillet over medium-low heat. Add the olive oil and crushed garlic cloves. Cook gently for about 2 minutes, until the garlic begins to sizzle and perfume the oil. Press the cloves lightly to release flavor, being careful not to let them brown.
Stir in the minced chili pepper or red pepper flakes and cook for 1 minute to soften and infuse the oil.
Carefully pour the tomatoes into the pan. Stir in the dried oregano, salt, and sugar. Bring the sauce to a gentle boil over medium-high heat, then reduce the heat to medium-low.
Simmer the sauce uncovered for 25 minutes, stirring occasionally, until it thickens and the flavors meld. Taste and adjust seasoning if needed, then simmer for 5 additional minutes.
Remove the pan from the heat and stir in the fresh basil. Serve warm or allow to cool for storage.
Servings and timing
This recipe makes approximately 4 to 5 cups of marinara sauce, enough for 4 to 6 servings when used with pasta.
Prep time is about 5 minutes, and cooking time is about 30 minutes, for a total time of 35 minutes.
Variations
For a smoother sauce, fully mill the tomatoes before cooking and remove the garlic cloves after infusing the oil.
For added depth, stir in a small piece of parmesan-style hard cheese rind while simmering and remove before serving.
For a herb-forward version, add one bay leaf during simmering and remove at the end.
For a fresh summer flavor, finish the sauce with additional chopped basil just before serving.
Storage/Reheating
Allow the marinara sauce to cool completely before transferring it to an airtight container or glass jar. Store in the refrigerator for up to 4 to 5 days.
For longer storage, freeze the sauce in freezer-safe containers for up to 3 months, leaving space for expansion.
Reheat gently on the stovetop over low heat, stirring occasionally, or warm in the microwave in short intervals.
FAQs
Can I use crushed or diced tomatoes instead of whole?
Yes, crushed or diced canned tomatoes work well, though whole tomatoes often provide a fresher flavor.
Is sugar necessary in marinara sauce?
The sugar helps balance acidity but can be reduced or omitted if your tomatoes are naturally sweet.
Can I make this sauce spicy?
You can increase the amount of chili pepper or red pepper flakes to suit your heat preference.
How do I make the sauce smoother?
Pass the tomatoes through a food mill before cooking or blend the finished sauce carefully.
Can I use fresh tomatoes instead of canned?
Yes, use about 3 pounds of blanched, peeled, and chopped Roma or plum tomatoes.
Does marinara sauce need to simmer longer for better flavor?
About 30 minutes is ideal to keep the sauce fresh-tasting while fully developed.
Can I add vegetables to this sauce?
Yes, finely diced onions, carrots, or bell peppers can be sautéed with the garlic for added flavor.
Is this sauce suitable for pizza?
Absolutely, it works well as a classic pizza sauce when slightly thickened.
Can I double the recipe?
Yes, simply double all ingredients and use a larger pot, adjusting seasoning to taste.
Can this sauce be used for meal prep?
Yes, it stores and freezes well, making it ideal for advance preparation.
Conclusion
This 30-minute marinara sauce proves that simple ingredients and careful cooking can create exceptional flavor. Whether you use it for pasta, pizza, or everyday meals, it’s a reliable, homemade staple that brings comfort and freshness to your kitchen every time.
A quick, homemade 30-minute marinara sauce made with canned tomatoes, garlic, olive oil, herbs, and a touch of chili. Perfect for pasta, pizza, or meal prep, this fresh-tasting sauce is rich in flavor and pantry-friendly.
Ingredients
1 (28-ounce) can whole peeled tomatoes
1 (14-ounce) can whole peeled tomatoes
4 tablespoons extra virgin olive oil
2 garlic cloves, lightly crushed
1 small fresh chili pepper, finely minced, or 1/4 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon fine salt
1/2 teaspoon sugar
5 fresh basil leaves, torn or chopped
Instructions
Pour both cans of tomatoes into a bowl and crush by hand or with a masher. Swirl 1/4 cup water in empty cans and add to the bowl.
In a wide saucepan over medium-low heat, warm olive oil. Add crushed garlic and cook for 2 minutes until fragrant but not browned.
Add chili pepper or red pepper flakes and cook for 1 minute.
Pour in the crushed tomatoes. Stir in oregano, salt, and sugar. Bring to a gentle boil over medium-high heat, then reduce to medium-low.
Simmer uncovered for 25 minutes, stirring occasionally, until thickened and flavorful.
Taste and adjust seasoning if needed. Simmer for 5 more minutes.
Remove from heat and stir in fresh basil. Serve warm or cool completely for storage.
Notes
Use a food mill or blender for a smoother sauce.
Add a parmesan rind or bay leaf for deeper flavor—remove before serving.
Great for pasta, pizza, meatballs, or vegetables.
Finish with extra basil or olive oil for freshness.
