Quick and Easy Marinara Sauce

Quick and Easy Marinara Sauce, perfect for your favorite Italian meal. This homemade marinara sauce is done in as little as 15 minutes but perfect in 40. FiveĀ different add-in options for more flavors!

We love working with homemade marinara sauce in our kitchen and using it in our favorite classic Italian recipes like Chicken Parmesan, Meat Lasagna, and our insanely popular Million Dollar Spaghetti.

Marinara Sauce

Marinara Sauce: A Kitchen Staple

Quick and Easy Marinara Sauce is a staple recipe of mine, like my Enchilada Sauce. I usually make batches of it and keep it in the freezer for quick pasta meals.

The best thing about this homemade marinara sauce, aside from being a base recipe, is that it is such an easy recipe to make. You can also adapt it easily for any other needs.

One of the easiest things about this recipe is I intentionally created it to be easily scaled up or down. I always, without fail, make this recipe in quadruple batches and freeze the remaining three. This means I’m usually using 2 onions instead of ½ of one. I’m using 2 cups of broth instead of half of one cup.

The thing about pantry staples is you’ll always be glad when you have them in your back pocket for quick weeknights that catch you unprepared. If you get home and nothing is planned you can thaw this sauce quickly, add to frozen meatballs or rotisserie chicken along with some pasta and you have a quick, healthy, and most importantly, homemade meal.

Homemade Marinara Sauce Saves Money!

For many years, I used to spendĀ hours making marinara sauce or I would end up using a jar but it wasn’t until I started toying with quicker recipes that I realized I was wasting time and lots of money (good jarred marinara is not cheap!).

Even using high-quality ingredients in this easy marinara sauce makes a delicious homemade marinara that costs just a few dollars.

The most important part, no matter how much you spend on the jarred sauce, this sauce will taste better. It always will. Fresh garlic will always win, fresh cooking always wins over mass cooking and bottling when it comes to flavors.

Easy Marinara Sauce

The Best Ingredients for Marinara Sauce

The key to the recipe isĀ to use the best ingredients you can in your recipe. I list out some of my favorites below if you aren’t sure.

  • Crushed tomatoes/Tomato Puree – I usually use San Marzano, but Cento and Muir Glen are also great options if they’re more readily available for you. If you’re using a brand that may be more inexpensive, taste the crushed tomatoes first, you may need a hint of sugar to tame the acidity or maybe a small addition of white wine vinegar if the taste is bland.
  • Tomato Paste: I use CentoĀ but really I wouldn’t stress the tomato paste. I even sometimes use giant glass jars of tomato paste from ethnic grocery stores.
  • Fresh Garlic: If there are three places I don’t like shortcut products it is in jarred garlic, jarred ginger and bottled lemon juice, they NEVER replicate the fresh flavors well.
  • Fresh Herbs: add them in at the very end or you’ll lose all the flavor benefits. Fresh Basil and oregano are great flavors for this recipe, I use it often when my plants are in full bloom.
  • Dried Herbs: This is a pantry recipe, so I think dried herbs are great in this recipe, they add great flavor, they simmer well with the tomatoes and they freeze well. Just be sure your herbs have not been in your pantry longer than 6 months or they may have lost their flavors. Dried herbs may seem like they’re preserved but they do have a shelf life.
  • Chicken Stock: I useĀ Better than BouillonĀ so I can add as little or as much as I need and I can adjust the strength as needed. Many times I’ll triple the strength when making pan sauces. In this case I like it because my recipe only calls for a ½ cup.

Six Options to Adjust this Easy Marinara Sauce

There are multiples ways you can play with this base marinara sauce to fit your recipes and tastes. That’s what’s great about this easy marinara sauce. It’s lovely on its own but a versatile base for different flavor profiles.

  1. Delicious meat sauce: swap chicken stock for beef stock. Brown your beef well, remove, brown your onions and garlic in a mix of the beef fat and olive oil. For a “sausage” flavor using straight ground beef, add some fennelĀ seeds to the pot too.
  2. Angry red marinara sauce: Add more crushed red peppers to taste (I’ve done up to two full teaspoons) and add a much larger amount of garlic, I use up to ¼ cup of minced garlic.
  3. Vodka Sauce: Add a ½ cup heavy cream and a ¼ cup of vodka. Omit the herbs. This is best served with shrimp or chicken. Also top with healthy amounts of parmesan cheese.
  4. Creamy marinara sauce: simmer the sauce down to a thicker consistency, uncovered instead of covered, then thin with some cream. I also sometimes add a pinch of nutmeg since the cream adds a hint of sweetness to the marinara sauce anyway.
  5. Fresh Marinara Sauce: use fresh whole tomatoes and extra-virgin olive oil – go for a really juicy tomato, as ripe as you can find. Hard, Roma type tomatoes won’t make for amazing flavors, this type of fresh Marinara sauce is best made towards the end of summer when ripe red tomatoes are most available.
  6. Simpler, fresher flavors: sometimes I’ll use half the crushed tomatoes and add in fresh roasted garlic tomatoes. I usually do a couple of pints of grape tomatoes and skip the garlic in the base recipe since the garlic roasts on the grape tomatoes.
  7. Easy Tomato Soup: add chicken stock and some salt, pepper, fresh oregano and basil.

What to serve with this Marinara Sauce:

We love adding this sauce to classic Italian recipes but it is just as easy to serve with easy pastas like Lasagna Soup, Stuffed Shells and Stuffed Peppers. You can even make it easy and serve it with easy things like tortellini, ravioli or meatballs and spaghetti for a quick meal.

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Quick and Easy Marinara Sauce

Quick and Easy Marinara Sauce, perfect for your favorite Italian meal. Done in as little as 15 minutes but perfect in 40. Five different add in options for more flavors!
Yield 8 servings
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Sauce
Cuisine Italian
Author Sabrina Snyder


  • 1/4 cup olive oil
  • 1/2 yellow onion diced
  • 3 cloves garlic minced
  • 28 ounces crushed tomatoes
  • 6 ounces tomato paste
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon Kosher salt
  • 1 teaspoon sugar
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup chicken broth (water is okay too)


  • Add the olive oil and onion to the pan and sautĆ© on medium low until very lightly browned.
  • Add the garlic and let cook for 15 seconds or so until you can smell the garlic.
  • Add in the rest of the ingredients and simmer, covered, on low for 30 minutes.


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Calories: 118kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 645mg | Potassium: 545mg | Fiber: 3g | Sugar: 7g | Vitamin A: 565IU | Vitamin C: 15.7mg | Calcium: 59mg | Iron: 2.4mg
Keyword: marinara sauce

Homemade Marinara Sauce

Quick and Easy Marinara Sauce, perfect for your favorite Italian meal. Done in as little as 15 minutes but perfect in 40. Five different add in options for more flavors!
Quick and Easy Marinara Sauce, perfect for your favorite Italian meal. Done in as little as 15 minutes but perfect in 40. Five different add in options for more flavors!
Quick and Easy Marinara Sauce, perfect for your favorite Italian meal. Done in as little as 15 minutes but perfect in 40. Five different add in options for more flavors!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert ā€“ Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    Made this yesterday, to use on the chicken parm recipe that I found on this site. The house smelled heavenly. YUMMO!

    The only change made was to cut the oil down to 1/8 cup, as I was using a pot vs. pan to prepare.

    I love the versatility of the this recipe and am looking forward to trying many variations.

    Thank you, Sabrina!

  2. I love this easy yummy sauce!!! No more Jar pasta sauce for me!!! I did add about 1/4 cup of red wine.

  3. Hi!

    I’d like to use my food processor to puree whole canned San Marzano tomatoes. Do I need to strain the seeds? And is simply pulsing/processing them sufficient or do I need to add/remove some liquid, etc.?

  4. Love this sauce! My six year old is a picky eater and requested I make it with some homemade meatballs this weekend. I have a double batch simmering now and the house smells amazing.

  5. Hi Sabrina, I’ve tried many pasta sauce recipes. This has become the goto for all my pastas. I have a double batch in on the stove now. Thank You,

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