Quick Marinara Sauce

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This is my go-to when I want to whip up a quick marinara sauce for everything from pasta, chicken parmesan, meatballs, lasagna roll ups, and more!

Marinara Sauce

Also great with baked pasta recipes, eggplant parmesan, 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.


This quick marinara is my favorite go-to recipe when I need to whip up a quick sauce.
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4.85 from 53 votes
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Quick Marinara Sauce

53 Cals 0.1 Protein 9.5 Carbs 1 Fats
Total Time: 30 mins
Yield: 6 servings
CUISINE: Italian
This quick marinara is my favorite go-to recipe when I need to whip up a quick sauce.


  • 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


  • 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.


Serving: 1/2 cup, Calories: 53kcal, Carbohydrates: 9.5g, Protein: 0.1g, Fat: 1g, Saturated Fat: 0.1g, Sodium: 282mg, Fiber: 0.2g, Sugar: 4.5g
WW Points Plus: 1
Keywords: dairy free, Gluten Free, Kid Friendly, Paleo, Under 30 Minutes, Vegetarian Meals, Whole 30 Recipes

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  1. I made this sauce and loved it.  I used the tomato branded Red Gold which makes the tomato’s that are listed in the recipe and it was perfect.  The only thing I did different was extra garlic because I love it and a tsp of sugar to cut the acidic taste.  It was way better than store bought and going forward will be sauce of choice.  

  2. Could you can this sauce?

  3. When you say smashed garlic, does that mean you leave the cloves whole?
    Then smash them with a knife blade?
    We love this recipe

  4. Back for another go round. Used this as my pizza sauce, and it was superb. I have meatballs cooking now, and I want this to be ready.

  5. Excuse me, this recipe just changed my life!! I’m not sure if I can go back to store bought marinara anymore. This was beyond easy to make and turned out STELLAR. The sauce has a tart bite (which I hope for in every tomato sauce) without all the added sugars. I subbed garlic powder for fresh garlic. Even my husband commented how fresh this tasted vs. the store stuff. Thank you!

  6. How long will this last in the freezer??