Quick Marinara Sauce
This quick marinara 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
This quick marinara is my favorite go-to recipe when I need to whip up a quick sauce.
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.
Nutrition Information
Yield: 6 servings, Serving Size: 1/2 cup
- Amount Per Serving:
- Freestyle Points: 0
- Points +: 1
- Calories: 53 calories
- Total Fat: 1g
- Saturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 282mg
- Carbohydrates: 9.5g
- Fiber: 0.2g
- Sugar: 4.5g
- Protein: 0.1g
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I am new to cooking so I get really perplexed when the recipe calls for salt and pepper to taste. I wouldn’t even know where to begin so…… how much do you put in the recipe so I can just follow suit.
What if I don’t have fresh basil? How much of the dried would I use?
Gina, Can we use our Instant pot to make this recipe?
Great quick marinara!
Could fresh tomatoes be used instead of canned?
Hi Gina! LOVE all your recipes. A few people already asked, how long would this keep in the fridge? I made Tues and want to make chicken parm tomorrow (Fri)? I know i could freeze, but being there’s no meat, I’m assuming it should keep several days at least???Thanks!
Should be fine!!
Can I do this in the instant pot?
I have made this recipe many times to use with other dishes and my family loves it. In fact, I have made recipes that call for marinara with both this recipe and store bought and my family can tell the difference! They always choose the homemade over the store bought. I do add a lot more garlic than the recipe calls for but that’s just because I love garlic.
Gina it’s all your fault I am addicted to this sauce lol I love this sauce one time I used jar sauce and my family asked me what happened to the sauce lol
Today was a double first for me: 2-ingredient pizza crust and this DELICIOUS Marinara Sauce. I need a bit more practice on the dough, but this sauce made the pizza a hit and better than anything that I’ve could have ordered for delivery. I have a little more than a pint of sauce left and have already decided on low-point chicken parm for tomorrow night. Next time I’m making a double batch. Thanks!
You’re welcome!
Thoroughly enjoyed this. Even better t day!!!
love to know some other ideas I can use this sauce with. I made the zucchini rollups yesterday. I have about a jelly jar full of left over sauce. Used it for a pita pizza today. The sauce is delicious!!
We used this with Alton Brown’s chicken Parmesan Meatballs last night and zoodles and wowza! 💋👌🏻
Could you use fresh tomatoes?
This was the best sauce and the simplest to make I have ever eaten. But I used butter nut swash because it was all we had , and cheddar cheese all we had lol , I didn’t even use meat , but wow it was awesome 5 stars by far
So easy and tasty! I used a store brand crushed tomatoes and minced my garlic. I added a 1/4 tsp of sugar to cut some of the acidity of the tomatoes. Thanks Gina! I have yet to try a recipe of yours that I don’t love! ❤️
How far in advance can the sauce be made and kept in the refrigerator? Trying to see if this could be made on Sunday for later in the week. It’s wonderful!
Could this recipe be canned?
Simply amazing. So easy and delicious. Maybe it’s the Tuttorosso tomatoes!
This sauce is amazing. Question.. I’m one person and it’s a lot, but I don’t use it everyday. How long do you think it will keep in the refrigerator?
I would think the sauce would freeze and be ready to pop in a pan to cook the next time.
you can absolutely freeze sauce. It comes out just as good if not better next time.
This marinara turned out amazing. I used hunts petite diced tomatoes and threw them in the blender for a few seconds. The consistency was perfect for me.
I love having marinara sauce on hand.
I like to making big batches. Is their an Instant Pot Conversion for this recipe? Also I love adding a ton of chopped up veggies to mine to make it a chunky sauce. It helps to fool my brain that I am eating more food in a way.
Hi. You never answered the question about the smashed garlic. If the cloves are still somewhat intact after being sauteed and simmered do you remove them or break them up into the sauce?
I keep them in the sauce, but we love garlic.