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+ servings

Marinara Sauce

The best, most-flavorful marinara sauce is always a homemade marinara sauce. It's so simple yet the flavors are so rich and complex. The best part? It only takes a few minutes to make from start to finish, so there really isn't a reason to not make your own marinara sauce at home.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 (1/2-cup) servings
Calories: 55kcal


  • 1 Tbsp. olive oil
  • 1 yellow onion , chopped
  • 3 cloves garlic , minced
  • 1 (28-oz) can whole San Marzano tomatoes *
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. black pepper , cracked
  • sea salt , to taste


  • Sauté the onion and garlic. Heat the olive oil in a medium saucepan over medium heat. Add the aromatics and sauté until translucent, 3-5 minutes.
  • Sauté the rest of the ingredients. Add the tomatoes with juices, basil, oregano, and salt, and stir to combine. Using a potato masher, gently break up the tomatoes as the sauce continues to heat. 
  • Simmer. Continue cooking the sauce until it reaches a simmer.  Then reduce the heat to low, cover, and continue to simmer for ~ 20 minutes, stirring occasionally.
  • Purée (optional). The marinara can be left chunky. If you prefer a smooth marinara sauce, purée it with an immersion blender until it reaches your desired consistency. I like hearty marinara, so I don't purée it.
  • Store. Leftover marinara sauce keeps well in an airtight container in the refrigerator for up to 5 days, For longer term storage, freeze in an airtight container for up to 3 months.


*While San Marzano tomatoes are best, you can use any other paste tomatoes.
**Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
**Nutrition information is calculated without optional ingredients.


Serving: 1of 4 | Calories: 55kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Fiber: 2g | Sugar: 1g