This marinara sauce recipe gets done in under 20 minutes with canned tomatoes and a few pantry staples. I also show you my cool trick to getting a nice deep red color on homemade tomato sauce.
There is always marinara sauce in my freezer. When I have time, I make a big batch with fresh tomatoes. And, sometimes, I make a big batch with canned tomatoes. Then, I freeze them in batches so I can use it on busy days. I like to use it on its own over pasta, or make a mushroom sauce, meat sauce, or vegetarian lasagna.
About this sauce
Unlike my marinara sauce with fresh tomatoes, this is a simple and easy recipe to make in under 20 minutes. Because we are using canned crushed tomatoes.
This sauce doesn't really need a lot of ingredients. Canned tomatoes and a few pantry staples. I also like to add fresh herbs to my sauce to get that wonderful fresh flavor.
There is so much you can do with this marinara sauce. So, double the amount and save some for later.
- Use it as is over boiled pasta.
- You can thicken it and use it as a pizza sauce (or use my 5 mins pizza sauce).
- Brown some ground beef with a marinara sauce recipe for a quick meat sauce or try my bolognese sauce.
- Add some mushrooms to make a quick mushroom sauce.
How I get a deep red color for my marinara sauce recipe?
Caramelizing the sugar - The main purpose of the brown sugar here is to caramelize it so it adds a touch of brown to the red color. Do you know what happens to red when you add a touch of brown? It deepens the red. We are using the same principle here. Just add a dash of brown to the red. That is why we want to make sure we just caramelize the sugar, not burn it.
I use this trick to deepen my red fondant in cake decorating. One day I realized this should also work with my pasta sauce. Right? Guess what, it does. Now, you can get a deep red color for your fresh tomato marinara sauce every single time.
Ingredients and substitutes
- Tomatoes - A marinara sauce is best made with crushed tomatoes. I like to use different types of cans to get some variety in my sauce.
- Oregano - Adds a nice flavor along with the basil.
- Onion - I love the flavor of Spanish onions in my tomato sauce.
- Garlic - I'm using fresh, but you can also use ¼ tsp garlic powder.
- Herbs - I love the flavor of fresh basil and parsley but you can also use ½ tsp each of dried instead.
Step by step instructions (save/pin)
- Using a clean cutting board and utility knife, finely chop the onions, carrots, and garlic so they almost disappear in the sauce.
- In a Dutch oven or heavy-bottom skillet, add oil.
- Saute the onions and carrots until the onions are translucent.
- Then, add the garlic and sugar. Saute until the sugar is caramelized (this is what gives a rich deep red color for our marinara sauce).
- Next, add the crushed tomatoes - combine well.
- Then, add the tomato paste and oregano.
- Season with salt and pepper.
- Add the water, parsley, and basil leaves.
- Cover and cook for 10 minutes.
- Taste and adjust seasoning.
- Serve with your favorite pasta or use in your recipe as directed.
- This recipe freezes well in these silicone storage bags.
Frequently asked questions
This sauce will keep in the fridge for 4 to 5 days. You can portion it and freeze it in freezer-safe bags for about 3 months.
Both are tomato sauce. However, marinara sauce recipe is best made with crushed and strained San Marzano or plum tomatoes.
Yes, the base is the same. Pasta sauce is usually simmered over low heat until thicker. The slow cooking makes the tomatoes sweeter, richer and deeper in flavor. Often other ingredients are also added. Sometimes, a sprinkle of parmesan, cream, sour cream can be added as well.
Absolutely, you can make a wonderful vegetarian spaghetti pasta with this sauce. Or, try my bolognese sauce with ground meat. However, a basic spaghetti sauce has other ingredients added like carrots, celery, meat, and cheese such as parmesan.
Yes, of course, just cook the sauce a few minutes longer so it is thicker, not runny. Or, you can use my homemade 5 minutes pizza sauce.
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Description
Video
Ingredients
- 2 tbsp Olive oil
- 1 cup Onions finely chopped
- ½ cup Carrots finely chopped
- 1 tbsp Galic minced
- 1 tbsp Sugar
- 28 oz (790 g) Crushed tomatoes canned
- 2 tbsp Tomato paste
- 1 tbsp Oregano dried
- ½ tsp Salt
- ½ tsp Pepper
- ½ cup (120 ml) Water
Instructions
- Using a clean cutting board and utility knife, finely chop the onions, carrots, and garlic so they almost disappear in the sauce.
- In a Dutch oven or heavy-bottom skillet, add oil.
- Saute the onions and carrots until the onions are translucent.
- Then, add the garlic and sugar. Saute until the sugar is caramelized (this is what gives us a rich deep red color for our marinara sauce).
- Next, add the crushed tomatoes - combine well.
- Then, add the tomato paste and oregano.
- Season with salt and pepper.
- Add the water, parsley, and basil leaves.
- Cover and cook for 10 minutes.
- Taste and adjust seasoning.
- Serve with your favorite pasta, or use in your recipe as directed.
- This recipe freezes well in these silicone storage bags.
Recipe Notes
Tips for making this marinara sauce
- Use a deep Dutch oven or heavy bottom saute pan to prevent sticking and splattering.
- If you want a chunkier marinara sauce, use whole plum tomatoes and keep them chunky
- If you don't want to use canned tomatoes use my recipe for a marinara sauce with fresh tomatoes
- If the tomato sauce is too thick - add a little water to bring it back to consistency.
What can you do with this marinara sauce recipe?
- Pasta sauce - Simmer 2 cups marina sauce, add ¼ cup cream, ¼ cup Parmesan sauce, and fresh basil - serve over boiled pasta.
- Quick pizza sauce - If you thicken the marinara sauce it works perfectly as a pizza sauce. Add some topping and some cheese before baking. See all my pizza recipes here.
- Mushroom Pasta - Saute 1 lb mushrooms, then add 2 cup marinara sauce, ½ cup Parmesan cheese, and some fresh basil. Add 1 lb boiled pasta.
- Quick spaghetti bolognese - brown 1 lbs ground beef, add 2 cups marinara sauce, ½ cup Parmesan cheese, ¼ cup fresh cream, and fresh basil. Serve over boiled spaghetti pasta.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Jacqueline Debono
Your marinara sauce really is a beautiful deep red colour! It looks fantastic. I like the tip about caramelizing sugar. I have to try that!
Veena Azmanov
Thank you, Jacqueline
Loreto Nardelli
Great tips on tbus Marinara sauce. We love simple tomato sauce and just daute some garlic, add some chili flakes badil and good San Marzano tomatoes.
Thanks for sharing all your tips!
Cheers!
Veena Azmanov
Thanks, Loreto
GUNJAN C Dudani
Who does not like marinara sauce and that too homemade . We loved this recipe and I enjoyed making it completely.
Veena Azmanov
Thank you so much, Gunjan for the feedback. I am so happy you enjoyed it.