How do I love thee, homemade marinara sauce? Let me count the ways.
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.
Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
10-Minute Homemade Marinara Sauce
Yield: About 3 1/2 cups
- 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.