10-Minute Homemade Marinara Sauce

10-Minute Homemade Marinara Sauce #recipe

How do I love thee, homemade marinara sauce? Let me count the ways. 

I love thee spooned atop pizza and beside my garlic bread.

I love thee served with pasta and a big ol’ glass of red.

I love thee in lasagna and paired with Mom’s meat loaf.

I love thee, homemade marinara. And that’s all she wrote.

Don’t worry. I’m not quitting my day job. But there’s just something about the simplicity of homemade marinara sauce that inspires my inner poet.

While I’m all for tomato sauces that have to simmer longer than my latest House Hunters marathon (cough … 6 hours… cough), sometimes, 10 minutes is all we’ve got. And thus, this easy four-ingredient homemade marinara is the answer to all of your pizza, pasta and garlic bread dipping sauce dilemmas.

10-Minute Homemade Marinara Sauce #recipe

10-Minute Homemade Marinara Sauce #recipe

10-Minute Homemade Marinara Sauce #recipe

10-Minute Homemade Marinara Sauce #recipe

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10-Minute Homemade Marinara Sauce

Yield: About 3 1/2 cups

Cook Time: 10 min


2 Tablespoons olive oil
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1/2 teaspoon kosher salt
1 teaspoon sugar
1/8 teaspoon fresh black pepper
1/4 teaspoon crushed red pepper flakes (optional)


Heat a medium saucepan over medium-low heat. Add the olive oil to the pan, allowing it to warm for 1 minute, then add the garlic and sauté it for 2 minutes, stirring constantly, until it's golden brown and fragrant.

Add the crushed tomatoes, salt, pepper, sugar and crushed red pepper flakes (optional), stirring to combine. Simmer the sauce for 7 minutes, stirring occasionally, then season it with additional salt, pepper or sugar, to taste.

Kelly's Notes:

The strongest flavor of the marinara sauce will depend on what variety of crushed tomatoes you use. My preferred brand is San Marzano Crushed Tomatoes.

This recipe can serve as the starting point for many other sauce variations. Feel free to add fresh basil, sautéed onions and any other preferred add-ins.

Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


  1. 1


    Love marinara sauce. Like I could just drink it, inhale it, I don’t need pasta, bread or lasagna (although those things are nice.)

    And fresh garlic….leaves me speechless….in more ways than one!! =)

  2. 4


    Hi! I made homemade marinara sauce for the first time a month or so back and it was like a revelation … I couldn’t believe that I hadn’t made it before. Mine was 20-minute though so I’d be interested to try this quicker version. :-)

  3. 6


    I’ve been looking for a quick marinara because the jarred stuff has so much sugar in it! Will the sauce freeze well if I make a double batch? I’ll definitely be trying out the recipe!

    • Kelly Senyei replied: — May 5th, 2014 @ 4:45 pm

      Absolutely, Allison! Freeze away :)

  4. 10


    Have you ever made it spicy like an arrabbiata sauce? I spend way to much on the jar stuff.

    • Kelly Senyei replied: — May 6th, 2014 @ 7:55 pm

      Definitely, Lucy! In the recipe I list crushed red pepper flakes, which adds the heat that’s usually found in arrabiata.

  5. 12

    Sue says

    Being unable to digest onions, peppers and sensitive to garlic, I immediately move on when they are in a recipe. I am beginning to use powder instead, as there is nothing to digest…but, this has NO ONIONS, happy day!!! Thank you so much, Kelly…just what I need for my Dreamfield’s (to cut carbs).


  6. 14

    zara says

    Hi Kelly, I just made this last night to serve with mozzarella sticks and it was so good! It was so easy and delicious and I will be using it for everything from now on. Thanks for the great recipe, I love your website.

    • Kelly Senyei replied: — August 11th, 2014 @ 10:08 am

      Awesome! So glad you enjoyed the recipe!

  7. 15

    Hazel Hanford says

    I just made this tonight and it’s DELISH!!! Perfect blending of flavors in just the basic recipe – and I didn’t even add onions or more garlic powder. We find that the bottled pasta sauces have too much salt in them and we can’t eat them. So, I got Pomi crushed tomatoes, which have only 30 mg in the whole thing, and added a dash of salt to this. Perfect!! Now we can have pasta sauce again – thank you so much for this recipe!

    • Kelly Senyei replied: — November 15th, 2014 @ 9:33 am

      Awesome! So glad you enjoyed the recipe, Hazel!

  8. 16

    Joanne says

    Hi Kelly: Recipe sounds easy and delicious. I am having company and would like to make it for manicotti or stuffed pasta. Would this be o.k. ?

    • Kelly Senyei replied: — November 21st, 2014 @ 10:38 am

      Absolutely, Joanne! That would be delicious!

  9. 20

    Kakie Parker says

    I’ve been looking for a quick, easy and yummy marinara sauce for a week or so and I think this might be the one! I’m using it for the dip with fried polenta. I’d never had polenta before and we fell in love with it, but all I had at the time was jarred something and it didn’t really work well, but it could have been just me, I don’t use jarred spaghetti sauce (I think my hubby snuck it in the house while I was gone!). Can’t wait to try it!

  10. 21

    Laureen says

    Nope. Back to the drawing board, this tasted like slightly sweetened tomatoes, not even close to a Marinara sauce. When I was reading the ingredients I was concerned there would be no flavor… and I was right. I went ahead and used it on my Chicken Parm against my better judgement and no one finished their plate. Oh well.

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