When I need a quick, no-fuss sauce, this marinara is the one I make. It’s garlicky, made with pantry staples, and ready in 20 minutes—great for pasta, pizza, and meatballs.
Homemade Marinara Sauce
Marinara sauce is one of those kitchen staples I make on repeat. My version is quick, easy, and made with simple pantry ingredients—but the flavor is rich, bright, and perfectly balanced. I’m really picky about the brand of tomatoes I use, and I always get the best results with Tuttorosso crushed tomatoes (the green label). If you have a favorite you’re loyal to, go for it—San Marzano is another great option. And unlike many store-bought jars, this homemade marinara is lighter, has fewer calories, and no added sugar—just real ingredients and bold flavor.
It’s perfect with lasagna, turkey meatballs, layered into chicken parmesan, or spooned over pasta.
Why You’ll Love This Marinara Sauce
I’ve been making this easy marinara sauce for years instead of buying jarred sauce. It’s so versatile and used in so many of my recipes. Here’s why it works!
- Ready in under 20 minutes
- Made with pantry staples
- Naturally lighter than store-bought sauces
- No added sugar
- Freezer-friendly
- Versatile—use it on pasta, pizza, meatballs, and more
Originally published in 2011, I updated this post in 2025 with new photos and simplified steps—it’s still my go-to marinara! You’ll also find it in my first cookbook, The Skinnytaste Cookbook.
Ingredients You’ll Need
Here’s everything you need to make this quick tomato sauce. See recipe card below for measurements.
- Olive oil – For a rich, authentic Italian base
- Garlic – Adds depth and classic flavor
- Crushed tomatoes – I use Tuttorosso (green label); San Marzano tomatoes is another great option
- Kosher salt and black pepper – For seasoning
- Dried oregano – Classic marinara flavor
- Red pepper flakes – Optional, for a touch of heat
- Bay leave – for subtle flavor
- Fresh basil – Stirred in at the end for a bright, herby finish
Marinara Sauce
Ingredients
- 1 teaspoon extra virgin olive oil
- 2 cloves garlic, smashed with the side of a knife
- 28 ounce can crushed tomatoes, I like Tuttorosso
- 1 small bay leaf
- 1 teaspoon dry oregano
- 2 tablespoons fresh basil, chopped
- kosher salt, and fresh black pepper, to taste
- crushed red pepper flakes, optional for heat
Instructions
- In a medium pot or deep skillet, heat the olive oil over medium heat.
- Add garlic and saute until golden, 30 to 60 seconds, being careful not to burn.
- Add the crushed tomatoes, salt, black pepper, oregano, crushed red pepper flakes, (if using) and bay leaf. Stir and reduce heat to low.
- Cover and let simmer about 15 to 20 minutes.
- Remove from heat and add fresh basil.
Last Step:
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Notes
- Try doubling it and freezing in ½-cup Souper Cubes.
- Use San Marzano tomatoes for the best flavor.
- Great even before adding basil, and easy to spice up with red pepper flakes or fennel.
- Yields about 3 cups—same as a standard 24 oz jar.
Nutrition
How to Make Marinara Sauce
Here’s the step-by-step photos. See recipe card below for printable directions.
- Sauté garlic: In a medium saucepan, heat olive oil over medium heat. Add smashed garlic and cook until fragrant, about 30 to 60 seconds—don’t let it burn.
- Add tomatoes and seasoning: Stir in the crushed tomatoes, salt, black pepper, oregano, crushed red pepper flakes, (if using) and bay leaf. Stir and reduce heat to low.
- Simmer: Reduce heat to low, cover and simmer for 15 to 20 minutes, stirring occasionally, until thickened slightly and flavorful.
- Finish with basil: Stir in fresh basil. Taste and adjust seasoning as needed.
Storage Tips
- Fridge: Store in an airtight container in the refrigerator up to 4 days.
- Freezer: Freeze in portions for up to 3 months. I love freezing them in these Souper Cubes.
- Reheat: Warm on the stove or microwave until heated through.
More Ways to Use Marinara Sauce
This is the best marinara sauce for quick weeknight meals. Here’s a few ways you can enjoy it:
- Serve over this giant turkey meatball or this eggplant parmesan
- A simple pasta sauce for baked ziti or your favorite pasta
- Spread on pizza or flatbread
- Use in chicken tender parmesan, stuffed shells or lasagna roll ups
- Spoon over roasted vegetables, eggplant rollatini or roasted spaghetti squash
Marinara Sauce FAQ
Here are some of the most common questions I’ve received about this recipe—answered all in one place!
Yes! This sauce freezes beautifully. Let it cool completely, then store in airtight containers or freezer-safe bags for up to 3 months. I like to portion it out in silicone trays so it’s easy to reheat just what I need.
Not exactly. Marinara is a quick-cooked sauce made with just tomatoes, garlic, herbs, and olive oil. Tomato sauce (or sugo) is typically simmered longer and may include onions, wine, or even meat. Marinara is lighter and faster—perfect for everyday meals.
Absolutely. It makes a great pizza sauce! If you like it a bit thicker, just simmer it a few extra minutes to reduce it down before spreading on your dough. Try it on my Marghaerita Pizza.
Yes! While this recipe keeps it simple, you can sauté finely chopped onion, carrots, or even celery with the garlic for more depth of flavor. It adds a nice touch if you have a few extra minutes. See my Filetto Di Pomodoro recipe which uses these added vegetables.
Sometimes tomatoes can be a bit sharp (which is why I swear by Tuttorosso). If that happens, try stirring in a pinch of sugar—or a small pinch of baking soda—to mellow it out.
From The Skinnytaste Community
Love from the Skinnytaste Community
- ⭐ “I’ll never buy canned sauce again!” — A first-time cook who now swears by this quick homemade marinara.
- 🧊 Many readers double the recipe and freeze it in Souper Cubes (½-cup portions) for easy weeknight meals.
- 🍅 Use San Marzano tomatoes for even better flavor—highly recommended by several readers.
- 🌿 One reader loved it even before adding basil and called it their new go-to sauce after a dinner emergency.
- 🌶️ Add-ins like red pepper flakes or fennel seeds can enhance the flavor—though it’s great as written!
- 📏 This recipe yields about 3 cups, the same as a standard 24-ounce jar—perfect for one-to-one swaps.
More Tomato Sauce Recipes
If you love this marinara sauce, check out these five tomato sauce recipes:
When I don’t have access to fresh basil, how much dried should I use?
2 teaspoons.
I have frozen roma tomatos I want to use for sauces, how many of those would I use for this recipe?
Very quick and easy. Can adjust according to preference
Super easy and very flavorful. I threw in a big handful of garden oregano and served a full batch of this sauce with half a batch of the seasoned ground turkey meatballs. For us it was the right ratio. Served over zucchini noodles. Soooo good.
I think the most important ingredient in this recipe is the tomatoes! I made it 3 times in one day, to learn this important lesson. The first was Delallo San Marzano Style Tomatos….so BLAND. So I tried the tomatoes out of the can…yep, no flavor and waterlogged. So then I thought, if I want more tomato flavor, maybe I should switch to whole canned tomatos. So the 2nd time, I used Cento Canned San Marzano Style tomatoes…after a brief whir in the blender, better texture and some tomato flavor, but still not a depth of tomato flavor or sweetness I was looking for. Finally, I tried the Whole Foods 365 house brand whole peeled tomatoes. I could tell tasting them, they were sweeter and more fresh tomato flavor! Those MADE the sauce so good that I just wanted to drink the sauce (no need to make the soup ;). So, if I could leave just ONE TIP, taste your canned tomatoes before using them! You don’t need to use the most expensive ones, but you do need ones that have a full tomato flavor (not waterlogged) because the depth of flavor in the sauce depends on your tomatoes. Thank you Gina for this recipe!!
Absolutely delicious! This is my go-to Marinara recipe! I do add 1T. Splenda but that’s because we are used to the bottled spaghetti sauce and the sweetness. Thank you Gina!
Perfect, I know some people like a sweeter sauce!
Pretty much the same way that I make my Marinara. I do add a few drops of fish sauce to the garlic while sautéing as it adds a little umami, much the way anchovies would.
Interesting! Thanks for sharing!
Superb
Great recipe
Ok I use this and pretend it’s my secret sauce…..
I won’t tell!
So easy to make and was delicious! Will always use this recipe.
Very low carbs. Low sugar…Perfect !!!!!!
Easy and flavorful.
Sounds very easy to prepare, I need a quick marinara for the meatballs tonight.
A big thank you
so good!
Love this recipe! I make it all the time. Great for meat sauce, dipping and on spaghetti squash!
Absolutely love this recipe! It go to whenever I need marinara or pizza sauce. I always get a ton of compliments and get asked to send it to people all the time!
I am so glad to hear!
Love it. A nice go too in case I’m out of sauce. Always keep a can of crushed tomatoes in the cupboard.
Can I use passage sauce successfully? How much does this recipe make? Will there be a lot left over? If frozen, how long does it take to defrost or is that unnecessary. I look forward to your reply 😊
Yes you can. It makes 3 cups, you can freeze in portions up to 3 months in airtight containers (I freeze in Souper Cubes). Defrost it overnight in the fridge or on the stove.
Delicious!
This is exactly how we learned to make marinara in a cooking class while in Rome! So good.
love that!
Glad to hear!
I’ve made this so many times I can’t count and it’s always a hit!
Excellent!
I’ve never left a recipe review before, but for this one I have to! I couldn’t believe how simple this sauce was to make and how good it tasted. I’m making a double batch tomorrow!!
Great!!
The simplest, healthy and most flavorful marinara sauce! I love the I can make it and not have to use store bought! Thank you for an amazing recipe!
Great!!
Simple and delish!!
I’ve made this so many times! So easy and delicious, especially with fresh basil.
The best!
Yes!!
No fresh, sautéed onion in this recipe?
Not in marinara but try my Filetto De Pomodoro
Not in this quick marinara but you certainly can.
I love this recipe & use it ALL the time, so time efficient! I add beef broth instead of water to make it a bit more savory, my family love it, we use it for so many different Italian dishes!
perfect!
Great!
Perfect!!
So easy to make. Tastes delicious. I make this all the time!
This is such a quick and easy recipe and a staple in my diet. It’s easy to make this and have sauce to heat up for a couple of days, even as someone who cooks for one. Would recommend this to anyone!
Thanks Jackie!
Excellent marinara sauce and so simple! Thank you!
Easy & delicious…what more could anyone want 😊
FABULOUS….love this recipe, and use it for lots of things!
YAY
Quick easy added fennel just because we love it😊in our sauce.
Easy & delicious!! Definitely a keeper!
Awesome marinara sauce. Much better taste and is less expensive than store-bought sauces. Easy and delicious!
So much cheaper!
So simple and much healthier than jarred pasta sauce. It almost seemed too simple. I was thrilled with the taste and my daughter said it had more taste than the jarred sauce. Thank you!
Right!!
Thanks for a wonderful, easy budget friendly recipe. I increase the garlic and basil. Great for last minute meal. It is excellent over chick pea pasta, zoodles or heart of palm
Would you consider creating a salsa recipe with canned tomatoes? The bottles in the store have gotten so expensive. Thanks again. Your sauce is also great for dipping in your garlic knots.
This is my go to sauce! Most every recipe from Skinnytaste is one of my favorites.
Thanks for being in my family’s life💐
Hi Gina: Can this recipe be doubled? Thanks!
I don’t see why not. 🙂
Love this sauce! I recently restarted WW and this was my go-to for lavash bread pizzas, etc. However, when I plug the information per serving into the calculator, it comes up as 2pts, where the original recipe uploaded over a year ago still shows 0pts. Any idea which one is the accurate one? Thank you for any information and for making WW friendly meals for someone like me who isn’t much in the kitchen 🙂
Hello:
Can I use diced or stewed tomatoes?
lisa
Crushed
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.
Glad you enjoyed it!!
Could you can this sauce?
When you say smashed garlic, does that mean you leave the cloves whole?
Then smash them with a knife blade?
Thanks
We love this recipe
I smash with a mallet or the backside of a wooden spoon
What a great idea!! Thanks!
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.
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!
How long will this last in the freezer??
3 months
Thanks answered my question also
This marinara sauce is delicious! My first time making and for sure will make it again.
I always add a little Worcestershire sauce to add to the depth of flavor in marinara sauce andI always add a bit of stevia or fav. Sweetener to cut the acidity of the tomatoes unless they are garden grown and sweet. I find canned tomatoes rather acidity and sour tasting but maybe that’s just me.
I would always just buy jar sauce. I saw this and decided to enter into both the jar sauce and. your marinara into myfitnesspal… the difference is huge!! So I made, so easy, and so delicious. I have no reason to buy jar sauce again. This is cheaper, healthier and tastier! Thank you!
I have made this many times but not in a while because we moved and that took a while…. It can go up against some of the best NYC sauces- except this is so healthy and others def aren’t. I’m going try adding a tiny bit of sugar to tone down the acidity but still wonderful.
Onto the turkey meatballs…
We love this dish! It’s worth making homemade marinara sauce. I find it’s best to prepare in advance for maximum flavor. I also add some nutmeg to the filling. Just a pinch!
I’ve made this sauce about 10 times now, and will never buy store bought again. It’s DELICIOUS and so easy to make a big batch and freeze in smaller quantities too! If it’s ever too tangy I just add a pinch of baking soda to tone down the acid 😉
great!
Could the garlic be sauted, and then all ingredients added to a slow cooker? Also, has anyone added diced onions?
Made this sauce tonight. So quick and easy! Tastes delicious too.
When you say smashed garlic, do you mean smashing with the flat side of your knife and throwing in the pot or to you chop it after the smash?
Thanks
Good easy recipe!! I would recommend adding at least one and a half teaspoon of sugar, was a little bitter tasting before I added sugar, now it is perfect
Easy and tasty, have recipe on hand as it’s frequently made.
You were right, this IS easy! I left out the olive oil and water sauteed the garlic. Omitted the bay leaf too. I let it simmer for an extra 5 minutes with the lid off, so thicken it up a little bit.
I didn’t want to add sugar, so I added 1 tbsp. of high-quality balsamic vinegar after I took it off the heat.
This will be a go-to recipe for me! Thank you!
Who knew that a simple marinara recipe could taste SO GOOD!? I don’t think I’ll ever buy pasta sauce again. I made the recipe most as is, although I added 1 tsp dried basil (because I didn’t have fresh) and 1 Tbsp sugar. I also used plain old “no name brand” crushed tomatoes and it was still fantastic. Salt and pepper “to taste” for me was 1 tsp salt and a 1/2 tsp pepper. I will be printing and saving this recipe for keeps!
So easy, so delicious! I added the sugar per comments. Thanks for another fabulous and healthy recipe Gina! Can’t wait to make your spinach lasagna.
Agree , slightly bitter so I added some puréed carrots to naturally sweeten it up. Tasted great!
it was amazing and so quick OMG, it used to take me simmering my gravy all day long . Now in less than 45 minutes Bam Using it to make the chicken parm . If the chicken parm is a good as this gravy then I’m in heaven. I live in Florida and i hate heating my kitchen when the weather is a zillion degrees outside. Sooooo Thank you Thank you Thank you.
Can I use fresh tomatoes? I have a lot from my garden to use up
how do you make this marinara sauce using fresh tomatoes?
I guess you could run through a food processor, if they are ripe enough
Super easy and it made 8 generous half-cup servings. I added 1 Tbsp sugar which cut the acidity but didn’t add any points to a serving. Might boost the spice next time.
Thank you for this tip!
Delicious and easy! I ended up adding a bit of sugar to balance the acidity, but that’s probably down to the crushed tomatoes available for me. Served it with meatballs and pasta.
So simple and delicious! Thanks – this one’s a keeper!
Can I use puree instead? Completely sold out of crushed tomatoes here in Singapore
Should be OK.
Just wondering what you mean about smash the garlic. Do you just smack it with the broad side of the knife? If that’s what you do the pieces of stay large in the sauce? We love this recipe and many others of yours. Thanks
This was delicious!! So flavorful and very easy to make! Came together in minutes! I doubled it and used it for the giant meatball Parmesan recipe. I used minced garlic instead of crushed garlic and it worked perfectly. This will be a staple sauce recipe in my house from now on!
I made the sauce yesterday. I tripled it. It came out amazing. It was incredibly easy too. My new go to for sauce! Wow 🤩 so good
Trying to subscribe and the site says my email address is not valid. Sad. It’s my email and it’s valid.
Hi Sandy! I’ve got you subscribed! Let me know if you do not start receiving emails! 🙂
Man I love this recipe! Make it all the time. Thank you!!!
Great, simple marinara sauce. It is a basic ingredient for many other recipes, including the lasagna soup recipe.
Can I freeze this?
Sure.
I dont like chunks/pieces of tomato. What would be a better substitute tomato sauce or tomato puree?
I use Passata – strained tomatoes – all the time. I wouldn’t use sauce as it already has salt and other seasoning.
I’m not a fan of chunks/pieces either. Going to put it in the blender quick to get rid of them.
Tuttorosso crushed tomatoes has no chunks
We don’t have Tuttorosso here in sw Missouri. Also, even looking at their website, the only crushed tomatoes actually have basil already in them. Is this what you use? I’d like to find something comparable, but want to find the closest to what you use. Thanks!
Perhaps it was just me, but I found this to be incredibly bland.
Sounds like you used a different brand of tomatoes. The tomatoes are crucial here.
Best and simple sauce. I took it up a notch with 2-3 cloves garlic and some red pepper flakes. My family is Sicilian and we always have fennel in our sauce so added some. I stopped eating meat several year ago. My grandmother’s sauce had neck bones, short ribs and meatballs cooked in the sauce. Took hours, simmering on the stove. Good memories
Delicious sauce, ready before the pasta is ready to eat! Can’t beat it! Also, it’s very forgiving, as you can make without measuring spices and still comes out great. I used dried basil as I didn’t have fresh.
I’m confused. I love this sauce and thought it was 0 WW points but when I put it into their calculator it’s 2
points for 1/2 cup.
That will happen if you use nutritional values (calories etc.) instead of by ingredient. The ingredients here are all basically 0, except the olive oil and that’s such a small amount that it becomes 0.
Great, quick, and the best ever marinara! This is definitely a keeper…
gracias por esta maravillosa receta.Esta salsa me sirve para la lazaña mil gracias nuevamente.Muchos existos
How long can I keep this in the refrigerator for?
I seriously make this sauce like every two weeks. My BF loves it!
I did make this and could hardly believe how tasty and easy it was. Definitely will make again.
Don’t the crushed tomatoes have points by themselves?
No it’s 0
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.
This marinara sauce is delicious and quick! I used it in the chicken Parmesan Lasagna- also delicious! I used the Tuttorosso brand of crushed tomatoes as the recipe suggested. It is not my usual brand but I was happy I chose this brand as it is thick and rich with tomato. Almost like a thick purée compared to some other brands which can be watery. The price point is on the lower end too! The thickness of the Tuttorosso also allows you to skip tomato paste which is often added to sauce recipes. She has a similar recipe in one of her other cookbooks that uses 5 cloves of garlic- I went with the 5 cloves because we like lots of garlic.
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?
I think it would be too watery. My guess is that if you use fresh you would need to add tomato paste and cook it longer to cook off some of the water.
I used fresh garden tomatoes for my last batch but did the following: Use 12-15 medium “meaty” tomatoes (I.e. Roma), x the ends and blanche them for 1 minute in boiling water to peel, hand-squeeze seeds/excess water into a bowl, rough chop and throw them in! Turned out great, but I think the type of tomato used is definitely key!
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.
Made the quick marinara sauce. When I put it in WW app the points value is not 0, it’s 2 pts per serving.
Are you using the recipe builder?
I love this sauce. However, when I put the nutritional information that you provided into my WW freestyle calculator, it says 2 points. Can you clarify how you reached the 0 freestyle points? Thanks! I love your website and use it almost daily.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.
The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)
This was so easy and delicious! I won’t be buying store bought any longer, thank you!
So easy and good!
This is the best marinara recipe I’ve ever made! And it’s so simple and quick to make!
No reason to ever buy jarred, insanely salty sauce!! Thank you so much!!
Have you upgraded your recipes for the new WW freestyle. Lots of new zero points
Yes, all recipes are updated.
Yum! This is a really yummy sauce, adding basil into the sauce was a really nice fresh flavor. I changed nothing! It was a really good and simple sauce.
I am a 3rd generation Italian American who learned to cook from my Nonna and my Father. Just a few things from my perspective; Oregano is NEVER used in Marinara Suace…it is for Pizza Sauce. Just use Fresh Basil at the very end. Bay Leaf is more for Meat Sauce, but OK. San Marzano Crushed are wonderful! Never Paste, Sauce or Purée. NEVER Sugar….Tomato is a fruit! Bon Mangiare.
I am making this today with fresh tomatoes from my garden. One question: oregano-dried? ground? fresh? Can’t remember what I used last time I made this.
Dried is fine.
Just one other note, I entered the nutrition info into the WW calculator and it’s actually 2 SP per serving.
The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
This sauce is AMAZING! I made it Sunday night for with panko breaded zucchini sticks then used the rest on both pulled pork and chicken breasts. I’ll definitely be making it again.
Great quick marinara sauce! Used San Marzano plums, minced onions with the garlic and just a pinch of sugar.
Gina- you should add a Whole30 tag to this! It was so easy and I didn’t have average to make any substitutions! Awesome!! Thanks!
done!
Can this be used on a thicker pizza crust?
Sure
Made this tonight along with the zucchini sticks for guests including three young children…it was all gobbled up in 15 minutes!
Great!
Is this really 0 points? Even if the serving is 1 1/2 cups? Every other Marinara sauce I look up on the WW app is 3 points.
Yes, because the only points-adding ingredient is the teeny amount of olive oil… which becomes distributed through the entire portion of the recipe.
If you have leftovers how long will the sauce keep ok in the fridge?
This is so easy and so yummy!! It freezes so well too:) I've used it with just pasta but also tastes so good with your Chick Parm recipe too.
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?
Where's the basil?
This sauce is fabulous. Can't wait to add it to the Spaghetti Squash Lasagna!
Can this be canned?
Delicious! I've used this recipe several times and it is always a winner.
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!
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.
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!!
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.
This is great and so easy! I added a little onion powder for extra flavor. Thanks!
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.
Thanks, good to know canning this sauce was a success for you. I'll try it next week.
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.
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.
Where can you buy the Tuttorosso tomatoes?? I can't wait to try it!
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.
this was amazing!!! ate it w/ ur spaghetti squash and cx recipe and i will definitely make it again.
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!
I love how simple this marinara sauce is to put together; I put it in my CrockPot.
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?
Do you have a scale? I'd weigh out just a bit more than the weight of the 28 oz can.
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..
Do you use fresh or dried oregano?
I don't think it matter. whatever is best for you1:)
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!!
How long will the marinara sauce last in fridge?
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.
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
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.
I loved this. Very quick easy & delicious. And I am usually not even a huge fan of marinara sauce. Thanks for the recipe.
I will never buy marinara sauce again. This is amazing!!!
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!
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!
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!
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!
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!
How long will this keep if I freeze or refrigerate?
5-6 days?
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?
It makes about 3 cups. You'll have enough.
Finally got around to making this, using Tutorroso tomatoes, yum! The perfect, easy go-to sauce.
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
Yes, I would peel them, and run them through a food mill after cooking.
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!
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?
I was wondering how long would the extra sauce keep in the refrigerator? Love your recipes!
Yes, if I plan on using it right away, otherwise I freeze it.
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!
My husband and I loved this recipe! I had never tasted "light" cooked eggplant before. Thanks for sharing.
I'm making this tonight. Sounds delish, thanks for sharing! 🙂
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?
It's fine.
how would i go about using my garden tomatoes for this recipe??
I'll try to post a version using fresh tomatoes.
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!
Olive oil!
There's only 1 tsp olive oil so divided by 6 is not 1 point, I think when you put it into E-tools it automatically counts the tomatoes or other veggies, I only use about 1/4 cup at a time so I personally count it as 0-PP
This stuff is good. When I want a sweeter sauce I add a packet or 2 of splenda.
Mmm tasty! This sauce is great to be served with roasted peppers! Very healthy it is in my diet
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.
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.
I used dried bay leaf, left it whole to easily remove.
You can use dried basil, but I think fresh is best here.
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?
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 🙂
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.
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.
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.
I make my marnara sauce exactly like yours except for the oregano…..love all your recipes and made many of them…..thanks
I can't wait to give this a try! Looks so delicious!
I knew there was a quicker sauce than the other one on your site!
This sounds fantastic! Yum!
and we were just talking about this last night.
something the child and I could MAKE so perhaps she'd eat 🙂
THANK YOU
Such a beautiful colour!
sooo colourful…
you are right! It looks so good
Can you use dried basil instead of fresh basil? Thanks! Sandy
Ive been looking for a sauce recipe that I could whip up with ingredients I can keep on hand.
Gina, this sounds delicious, but then your recipes always do/are. I hope you have a great day. Blessings…Mary
Thanks a bunch! I saved this recipe as it is much simpler than the one I had.
Haley, they are great!
Tara, nope, that's how it is straight out of the can.
The big bowl of sauce looks fairly smooth. Did you process the sauce?
Thanks for pointing out the zucchini sticks! I haven't seen those on your site before! LOVE THIS!
Haley @ The Girly Girl Cooks
How would you do this with fresh tomatoes from my garden? I need to use them up! 🙂
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!
What a lovely, vibrant sauce.
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.
To make the consistency better to suit your family you could probably use an immersion blender to smooth it out~
Try tomato puree. Easy peasy! We also like our sauce smooth.
OMG I love it too! It's great on ANYTHING! I use San Marzano crushed tomatoes. Mmmm 🙂 Simple and tasty.
san marzano is the way to go! My Italian husband will ONLY use those to make sauce!
San Marzano fan here too!!