Quick Homemade Marinara Sauce

Your Go-To Red Sauce (In 30 Minutes or Less)

When you need a flavorful, homemade marinara in a pinch, this is the one to keep in your back pocket. It’s bold, fresh, and comes together with pantry staples in about half an hour.

• Made with canned tomatoes and everyday seasonings
• Quick to cook, no long simmer required
• Freezes beautifully for easy meal prep
• Perfect for pasta, pizza, or dipping
• Easily adaptable for your taste (chunky, smooth, spicy—your call)

Tips for Storing, Freezing & Reheating

You’ll want to make a full batch—even if you’re not feeding a crowd. Here’s what to do with leftovers:

• Fridge: Keeps up to 5 days in a sealed container.
• Freezer: Let it cool completely, then portion into freezer bags or containers. Use within 3 months.
• Reheat: Gently warm on the stovetop or microwave in short bursts.

Variations and Fun Twists

• Creamy Tomato Basil: Stir in 1/4 to 1/2 cup heavy cream and a handful of fresh chopped basil just before serving.
• Hidden Veggie Marinara: Add finely grated carrot, zucchini, or diced bell pepper with the onions for extra nutrition.
• Add some cheese: Stir in 1/4 cup grated Parmesan before serving, or serve over pasta with a dollop of ricotta.

Quick Homemade Marinara Sauce

Canned tomatoes simmer with garlic, onions and seasonings in this quick savory sauce that comes together in thirty minutes or less. Great for pasta, pizza and so much more.

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Course: Sauces

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 10 minutes minutes

Servings: 12 cups

Calories: 13kcal

Author: Danelle

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Ingredients 

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• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 6 cloves garlic minced
• 2 28 oz. cans San Marzano tomatoes, undrained
• 2 28 oz. cans crushed tomatoes, undrained
• 1 tablespoon Italian seasoning
• 1 tablespoon sugar
• Salt and pepper to taste
• 1/3 cup fresh chopped parsley

US Customary – Metric

Instructions

• In a large Dutch oven, heat 1 tablespoon olive oil over medium heat. Add1/2 cup finely chopped onion and 6 cloves garlic and cook until onion is soft, about 5 minutes.
• Snip the 2 cans San Marzano tomatoes (undrained) into bite size chunks and add them to the pot, along with the 2 cans crushed tomatoes (undrained), 1 tablespoon Italian seasoning and 1 tablespoon sugar.
• Bring to a simmer and season with salt and pepper, to taste. Continue cooking, uncovered, for about 30 minutes. Re-season with salt and pepper if needed. Remove from heat and stir in1/3 cup fresh chopped parsley.

Notes

• Use kitchen shears to cut whole tomatoes right in the can—less mess, same effect.
• Make it smooth or chunky: Blend it if you like a smoother sauce, or leave it rustic with tomato bits.
• Toss it in a slow cooker for deeper flavor—3–4 hours on high, 6–8 on low.
• Taste as you go: Some canned tomatoes need more salt or a pinch of sugar. Adjust to your liking!

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Nutrition

Serving: 1g | Calories: 13kcal | Carbohydrates: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 23mg | Sugar: 1g

Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!

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