Easy Marinara Sauce with Canned Tomatoes (20 Mins)
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 for getting a nice, deep red color on my homemade tomato-based sauces.
I’ll be honest — as much as I love cooking from scratch, I don’t always have the time to peel, deseed, and simmer fresh tomatoes for hours. That’s real life, right? On those busy days when everyone’s hungry, and dinner needs to happen fast, I turn to this 20-minute marinara with canned tomatoes. It’s my weeknight lifesaver.
I usually make a few ziplock bags ahead and tuck them into the freezer, right next to my bolognese and pizza sauce stash. That way, whether it’s pasta night, last-minute pizzas, or even a quick chicken parmesan, I know I’ve got a rich, homemade sauce ready to go — without spending the whole evening in the kitchen.
Why you’ll love this marinara sauce?
- Quick & easy – ready in just 20 minutes.
- Pantry-friendly – made with canned tomatoes and simple staples.
- Versatile – use it for pasta, pizza, meatballs, or chicken parmesan.
- Freezer-friendly – make a batch and freeze for up to 3 months.
- Foolproof trick – caramelized sugar gives a deep red color and rich flavor.
Ingredients and substitutes for homemade marinara
- Tomatoes – Best with crushed San Marzano canned tomatoes for authentic flavor. You can also use whole canned tomatoes and crush them by hand for a chunkier marinara.
- Onion – Spanish onion adds sweetness, but white onion works too.
- Carrots – Add natural sweetness and thickness. If you don’t have carrots, try celery for a classic Italian soffritto.
- Garlic – Fresh garlic cloves give the best flavor, but garlic powder works in a pinch.
- Herbs – Fresh basil and parsley are classic; substitute with dried Italian seasoning if you like.
- Optional – A pinch of red pepper flakes adds spice; a splash of red wine adds depth.
Step-by-step: How to Make Easy Marinara Sauce with Canned Tomatoes (20 Mins)
1) Sauté the aromatics (3–4 min).
Heat olive oil in a Dutch oven or heavy-bottom pan over medium heat. Add finely chopped onion, carrot, and minced garlic; cook until soft and translucent.
Pro Tip: Finely chop so the veg melts into the sauce for a silky marinara.
2) Caramelize the sugar (60–90 sec).
Sprinkle in sugar and stir until light amber—just caramelized, not burnt.
Pro Tip: This quick step is the secret to that deep red color and richer flavor.
3) Deglaze (optional).
Add a splash of red wine; simmer briefly until mostly reduced.
Pro Tip: Skip if you prefer alcohol-free—the sauce will still be great.
4) Add tomatoes & season.
Stir in crushed canned tomatoes, tomato paste, dried oregano, salt, pepper, and a splash of water (or stock). Add whole sprigs of basil and parsley.
Pro Tip: For a little heat, add red pepper flakes now.
5) Quick simmer (8–10 min).
Bring to a boil, then lower to medium-low and simmer, stirring occasionally, until slightly thickened and a light oil sheen forms on top.
Pro Tip: For pizza sauce, simmer a few extra minutes to reduce further.
6) Adjust & finish.
Remove herb stems. Taste and adjust salt, pepper, and herbs.
Too thick? Add a splash of water. Too thin? Simmer a bit longer.
Pro Tip: Blend briefly for a smooth marinara; leave chunky if you like texture.
7) Serve or store.
Toss with pasta, use as pizza sauce, or cool completely and refrigerate for a few days or freeze for up to 3 months.
Pro Tip: Portion into flat freezer bags for fast thawing.
What Can You Do With Marinara Sauce?
- Toss with spaghetti for a quick weeknight pasta.
- Use as a pizza sauce by reducing it until thicker.
- Add meatballs for marinara meatballs pasta.
- Spoon over breaded chicken or eggplant for parmigiana.
- Stir in mushrooms or ground beef for a richer pasta sauce.
Marinara Sauce with Canned Tomatoes in 20 Mins
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 my homemade tomato-based sauces
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 preferably SanMarzano tomatoes
- 4 tbsp Tomato paste
- 1 tbsp Oregano dried
- ½ tsp Kosher salt
- ½ tsp Black pepper
- ½ cup (120 ml) Water
Method
- Sauté the aromatics – Heat olive oil in a Dutch oven or heavy-bottom pan over medium heat. Add finely chopped onion, carrot, and minced garlic; cook until soft and translucent.2 tbsp Olive oil, 1 cup Onions, 1/2 cup Carrots, 1 tbsp Galic
- Caramelize the sugar – Sprinkle in sugar and stir until light amber—just caramelized, not burnt.1 tbsp Sugar
- Deglaze (optional)- Add a splash of red wine; simmer briefly until mostly reduced. (Skip if you prefer alcohol-free—the sauce will still be great).
- Add tomatoes & season – Stir in crushed canned tomatoes, tomato paste, dried oregano, salt, pepper, and a splash of water (or stock). Add whole sprigs of basil and parsley.28 oz Crushed tomatoes, 4 tbsp Tomato paste, 1 tbsp Oregano , 1/2 tsp Kosher salt, 1/2 tsp Black pepper, 1/2 cup Water
- Quick simmer – Bring to a boil, then lower to medium-low and simmer, stirring occasionally, until slightly thickened and a light oil sheen forms on top.
- Adjust & finish – Remove herb stems. Taste and adjust salt, pepper, and herbs. Too thick? Add a splash of water. Too thin? Simmer a bit longer.
- Serve or store – Toss with pasta, use as pizza sauce, or cool completely and refrigerate for a few days or freeze for up to 3 months.
Notes
Tips for making marinara sauce with canned tomatoes
- Use the best quality canned tomatoes you can find, preferably San Marzano.
- A Dutch oven or heavy-bottom pan works best for simmering.
- Caramelize the sugar (don’t burn it) for that signature deep red color.
- Add fresh basil at the end for brightness, or use dried herbs for convenience.
- A splash of red wine adds depth — reduce it before adding tomatoes.
- Taste as it cooks; flavors concentrate as the sauce reduces.
- For a chunkier marinara, use canned whole tomatoes and crush them lightly.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for making marinara sauce with canned tomatoes
- Use the best quality canned tomatoes you can find, preferably San Marzano.
- A Dutch oven or heavy-bottom pan works best for simmering.
- Caramelize the sugar (don’t burn it) for that signature deep red color.
- Add fresh basil at the end for brightness, or use dried herbs for convenience.
- A splash of red wine adds depth — reduce it before adding tomatoes.
- Taste as it cooks; flavors concentrate as the sauce reduces.
- For a chunkier marinara, use canned whole tomatoes and crush them lightly.
Troubleshooting: Canned tomatoes marinara
| Problem | Possible Cause | Quick Fix |
|---|---|---|
| The sauce is too acidic | Some canned tomatoes are more tart | Add ½ tsp sugar, or a splash of cream, to balance |
| Sauce too watery | Not simmered long enough | Simmer uncovered for 5–10 minutes to reduce |
| Sauce too thick | Reduced too much | Stir in a little water or broth until the desired consistency |
| Bitter taste | Garlic burned or sugar over-caramelized | Start again with low heat; be careful when sautéing garlic/sugar |
| The sauce lacks flavor | Not seasoned enough | Add more salt, fresh herbs, or a splash of red wine |
| The sauce is too sweet | Added too much sugar or used sweet tomatoes | Balance with a squeeze of lemon juice or a pinch of vinegar |
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, the 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, or sour cream can be added as well.
Marinara is usually thinner and simmered, while pizza sauce is thicker and often uncooked. You can thicken this sauce and use it for pizza, too.
The main purpose of the brown sugar here is to caramelize it so it adds a touch of brown to the red. 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, which is why we want to make sure we just caramelize it, not burn it.
Crushed or whole peeled San Marzano tomatoes give the richest flavor.
Absolutely! Let it cool completely, then freeze in airtight containers for up to 3 months.
Simmer uncovered to reduce the liquid, or stir in a spoonful of tomato paste.
Yes! If you prefer a from-scratch version, try my homemade marinara with fresh tomatoes and watch the video to see how easy it is.
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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!
Thank you, Jacqueline
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!
Thanks, Loreto
Who does not like marinara sauce and that too homemade . We loved this recipe and I enjoyed making it completely.
Thank you so much, Gunjan for the feedback. I am so happy you enjoyed it.