Sep 13, 2011

Quick Marinara Sauce



This is my favorite go-to recipe when I need to whip up a quick sauce. You may have seen this recipe used in some of my other recipes, but I felt it deserved a post of it's own.

This is perfect to use in baked pasta recipes, eggplant parmesan, shrimp parmigiana, french bread pizzas or when I need a quick dipping sauce for zucchini sticks, mozzarella sticks or anything you like to serve with sauce.


I'm really picky with the brand of tomatoes I use, I always get the best results with Tuttorosso (green label), but if you have a favorite brand you are loyal to, feel free to use it.


Quick Marinara Sauce
Skinnytaste.com
Servings: 6 Serving Size: 1/2 cup • Old Points: 1 pt Points+: 1 pt
Calories: 51.5 • Fat: 0.8 • Carbs: 9.0 g • Fiber: 1.1 • Protein: 0.1 g

Ingredients:

  • 1 tsp olive oil
  • 2 cloves garlic, smashed
  • 28 oz can crushed tomatoes (I like Tuttorosso)
  • 1 small bay leaf
  • 1 tsp oregano
  • 2 tbsp chopped fresh basil
  • salt and fresh pepper to taste

Directions:

In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. 


Add crushed tomatoes, salt, pepper, oregano, and bay leaf. Stir and reduce heat to low. Cover and let simmer about 15 - 20 minutes. Remove from heat and add fresh basil.

85 comments :

  1. OMG I love it too! It's great on ANYTHING! I use San Marzano crushed tomatoes. Mmmm :) Simple and tasty.

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  2. Just wondering if there would be much difference, other than texture, if I used tomato sauce rather than crushed tomatoes? It's a texture thing for some in the family. I could always run the tomatoes through the food processor or blender first, but why dirty an appliance if you don't have to. Also, have you had any experience making a large batch, maybe even in a crock pot, then freezing portions to be ready to go for later use? I've successfully frozen other sauces, just curious if you've tried it with this? Love the site, BTW, and apprciate you posting the 'old' points as well - some of us still like that plan.

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    1. To make the consistency better to suit your family you could probably use an immersion blender to smooth it out~

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  3. What a lovely, vibrant sauce.

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  4. I personally don't like the taste of the sauce when I use tomato sauce. Tuttoroso crushed tomatoes is not that chunky and the flavor is so much better.

    This is a quick sauce and cookign it in the crock pot would be overkill, but you can certainly make larger batches of this and freeze it to use later!

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  5. How would you do this with fresh tomatoes from my garden? I need to use them up! :)

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  6. Thanks for pointing out the zucchini sticks! I haven't seen those on your site before! LOVE THIS!
    Haley @ The Girly Girl Cooks

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  7. The big bowl of sauce looks fairly smooth. Did you process the sauce?

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  8. Haley, they are great!

    Tara, nope, that's how it is straight out of the can.

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  9. Thanks a bunch! I saved this recipe as it is much simpler than the one I had.

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  10. Gina, this sounds delicious, but then your recipes always do/are. I hope you have a great day. Blessings...Mary

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  11. Ive been looking for a sauce recipe that I could whip up with ingredients I can keep on hand.

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  12. Can you use dried basil instead of fresh basil? Thanks! Sandy

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  13. Replies
    1. you are right! It looks so good

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  14. and we were just talking about this last night.
    something the child and I could MAKE so perhaps she'd eat :)

    THANK YOU

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  15. I knew there was a quicker sauce than the other one on your site!

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  16. I can't wait to give this a try! Looks so delicious!

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  17. I make my marnara sauce exactly like yours except for the oregano.....love all your recipes and made many of them.....thanks

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  18. I pump up the fiber in my recipe by adding 6oz of pureed butternut squash (from baby food aisle)...doesn't change the taste. Tried this with pureed carrots - way too sweet for our taste.

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  19. This is very similar to my go-to tomato sauce recipe. I love using the ground oregano rather than the oregano "flakes". Gives it a much richer taste.

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  20. My Italian granmda-in-law uses this same tomato brand and I swear it makes all the difference. It smells incredible while cooking too!! Thanks for including the pnt value for us. I follow WW.

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  21. This looks so wonderful and easy! I need a good go-to marinara sauce recipe and i think you may well have provided it for me :)

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  22. I LOVE when you post the quick, easy stuff. As a mom with two toddlers, I want to feed them healthy options that taste good, but I need them to be easy, and so many of your recipes fit the bill...thank you and keep them coming! AND I love your pictures!!!

    For the bay leaf in this sauce, can I use dried? Do you crush it up and just leave it in the sauce or pull it out?

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  23. I used dried bay leaf, left it whole to easily remove.

    You can use dried basil, but I think fresh is best here.

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  24. How long can you refrigerate the sauce? Also, if you freeze it, what kind of container do you put it in (I don't want to stain any more Tupperware.

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  25. You can refrigerate it about 4-5 days. I like to freeze my sauce in freezer bags so I can lay them flat and toss them when I'm done.

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  26. Mmm tasty! This sauce is great to be served with roasted peppers! Very healthy it is in my diet

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  27. This stuff is good. When I want a sweeter sauce I add a packet or 2 of splenda.

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  28. Gina,

    I have a question about points. Why would this be 1 point if veggies are 0. Do crushed tomatoes count for points. Just wondering, still new to WW. Thanks for all the awesome recipes!

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  29. how would i go about using my garden tomatoes for this recipe??

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    Replies
    1. I'll try to post a version using fresh tomatoes.

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  30. I accidentally put the basil in with all the other ingredients to simmer. It said to put it in last. Will that mess up the taste?

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  31. I'm making this tonight. Sounds delish, thanks for sharing! :)

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  32. My husband and I loved this recipe! I had never tasted "light" cooked eggplant before. Thanks for sharing.

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  33. This is delicious! We just got a foot of snow in Denver so I decided to start cooking! This is so easy to make and I had everything on hand. Thanks for all of your great recipes! I get most of our family favorites from your site!

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  34. I was wondering how long would the extra sauce keep in the refrigerator? Love your recipes!

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    Replies
    1. Yes, if I plan on using it right away, otherwise I freeze it.

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  35. Hi Gina!
    Kinda new to your site...brand new to WW PP. I love love your recipes and your site became my "go to" even before joining WW last week. I am confused as to why this recipe equals 1 point. I thought veggies equal zero... is it the oil?

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  36. Hi Gina! I don't know how I missed this recipe before but I'm going to try it tonight. I want to make a lasagna and wanted to whip up a quick & light sauce instead of buying one. I can't wait to make this!

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  37. Hi,
    Just came across your blog yesterday through a link somewhere and am addicted! Was wondering if you'd do anything different/ add anything else if it was fresh tomatoes instead of from a can?
    Thanks

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    Replies
    1. Yes, I would peel them, and run them through a food mill after cooking.

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  38. Finally got around to making this, using Tutorroso tomatoes, yum! The perfect, easy go-to sauce.

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  39. I was wondering if anyone can tell me how much this recipe makes? I want to use it for 2 lavash flat bread pizzas and the mozzarella sticks? Do I need to double it?

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    Replies
    1. It makes about 3 cups. You'll have enough.

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  40. How long will this keep if I freeze or refrigerate?

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  41. Made this w/the mozz sticks yesterday afternoon as a snack. My mom could not get over how wonderful this sauce was. It was super easy to make even though I picked up chopped tomatoes with the italian recipe. I still added according to this recipe and since I don't like tomatoes I put it in a blender and pureed it. It came out super and better than the italian restaurants in the area's marinara sauce. My mom thought it was even better than the store bought spaghetti sauce in a jar. I will be makin this in the future w/the parmagiana chicken for sure! Thanks for a super recipe that is easy!

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  42. I've been meaning to make this for a while and finally got around to it this week. THANK YOU! It was far better than the jarred sauces. While they're convenient, I started this when I started boiling the water for my pasta and they both finished up around the same time. Perfection. Thanks again for all of the great recipes!

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  43. Quick question- what do you mean by smashed garlic? How do I do that? I know that may be a silly question, but the only garlic I usually use is minced. I am making your eggplant parm right now and can't wait to try this sauce recipe over the weekend- I didn't have the ingredients this time.
    Thanks for all you do, I absolutely love cooking using your site!

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    1. Use fresh garlic. Pull off a clove, leave in the wrapper. Take a chopping knife and put the flat side over the garlic. Give it a good "whack" with your knife and it will crush the garlic and make the peel very easy to remove! It brings the oils out and give all the garlic flavor! You'll never want to use the minced ever again!

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    2. Let me clarify. Don't whack it with your knife. You use your palm or fist to hit the knife as it is sitting on the garlic. Don't need any injuries here!

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  44. I will never buy marinara sauce again. This is amazing!!!

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  45. I loved this. Very quick easy & delicious. And I am usually not even a huge fan of marinara sauce. Thanks for the recipe.

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  46. Hi just like m.Lilly, to only use jar minced garlic..I did no what a smashed garlic was. By using the garlic that was wouldn't in just be in one place in the sauce, I just cant imagine the fresh one, all I can see is a lumpiness sauce. Sure hope someone can help.Gina thank you so so much for all the work you must do to run this site, U deserve a medal..Thanks Brenda

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    Replies
    1. If you have a garlic press, it doesn't make your sauce lumpy at all. That's how I smash my garlic - put it thru a press. It's so much easier than mincing it and you get all the oils from the garlic too.

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  47. Do you fish out the smashed garlic along with the bay leaf? The recipe doesn't mention removing either, but I'm assuming you need to.

    Also - is this a sweet sauce? I could add some splenda if not, though I was intrigued by the post upthread about pureed carrot. Hmmm.

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  48. How long will the marinara sauce last in fridge?

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  49. Great recipe! Thanks, used tomatoes from my garden. I had already taken the tomatoes and blanched them to remove the skins and squeezed out excess moisture & seeds, then processed them in my food processor. Wasn't quite sure what to do with them (not enough to justify spending an hour or two canning them) and found this recipe! I will freeze my leftovers! Thanks!! Last night we used some of it for homemade pizza! Delish!!

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  50. Do you use fresh or dried oregano?

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    1. I don't think it matter. whatever is best for you1:)

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  51. Is it possible to use fresh tomatoes? I have a large box of a dozen or so, but have no idea how to use them up! This would be perfect, if it works..

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  52. Oops! Just noticed the other posts using fresh tomatoes. Follow-up question: How many fresh medium sized tomatos would you use to make this recipe?

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    1. Do you have a scale? I'd weigh out just a bit more than the weight of the 28 oz can.

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  53. I love how simple this marinara sauce is to put together; I put it in my CrockPot.

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  54. I've only looked at this recipe. Do you normally include sodium in the nutritional information? I have to watch my sodium intake and was just wondering. I'm going to try the spaghetti squash lasagna. Sounds yummy!

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  55. this was amazing!!! ate it w/ ur spaghetti squash and cx recipe and i will definitely make it again.

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  56. Where can you buy the Tuttorosso tomatoes?? I can't wait to try it!

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    Replies
    1. I find them in my supermarket, if you can't find them I would play around with a few brands until you find one that works for you.

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  57. Just curious about something. Is there much of a taste difference between your marinara sauce and your filetto di pomodoro sauce? The ingredients are quite similar.

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  58. I was a little skeptical of making my own Marinara and the ingredient list seemed so short. I made a couple of days in advance to use for the Baked Spinach and Sausage Pasta. Sooo good! And good for clean eating as well. I will be making a much bigger batch to freeze next time.

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  59. For anyone who wants to make this to preserve, just make the recipe as written then add warm sauce to sterilized jars and top with Ball Fruit Fresh. Process 45 min in water bath canner. I have also used this method successfully with her Filetto di Pomodoro sauce.

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  60. This is great and so easy! I added a little onion powder for extra flavor. Thanks!

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  61. I think I'm going to use my tomatoes from the garden to can this sauce. If I do, I'll send you the link to my blog! :) Thanks for this great recipe and many, many others!! Your work and site makes eating healthy and clean a little easier.

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  62. Gina, I saw some questions regarding the smashed garlic. I googled what that meant and saw that some people smash it with the hand on the knife technique, then actually mince that and smash it with the flattened knife blade. Do you just smash it once and add it to the sauce, removing it when it is done? I'm going to give it a go here for dinner tonight and was just wondering how you do it. Love your site!!

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  63. Thank you for the recipe. I made this last night and even my most picky eater LOVED it. It is such a versatile sauce that can be used for many things. Thanks again.

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  64. just made this- can't wait to try it tonight with my whole wheat pasta. It smelled delicious- added some crushed red pepper as it simmered!

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  65. Delicious! I've used this recipe several times and it is always a winner.

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  66. This sauce is fabulous. Can't wait to add it to the Spaghetti Squash Lasagna!

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  67. I followed the steps exactly and used Tuttorosso. I never made sauce before but it had an acid taste to it. What could I have done wrong? Any tips?

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