This is the homemade marinara sauce recipe I’ve been making for years! It’s quick, easy, and made with just 4 basic ingredients. Best of all, it comes together in just 10 minutes and works for everything from pasta and homemade pizza to meatballs and more.
⭐️⭐️⭐️⭐️⭐️ Reader Favorite! Brittany D. says, “Quick & easy, yet delicious marinara!! Perfect for busy moms! I paired it with rigatoni noodles and a sprinkle of parm cheese!”
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There’s just something about the simplicity of my homemade marinara sauce that inspires my inner poet:
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.
Don’t worry. I’m not quitting my day job.
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. Thus, this easy four-ingredient homemade marinara is the answer to all of your pizza, pasta, lasagna and garlic bread dipping sauce dilemmas.
You only need four basic ingredients to make a classic marinara sauce that tastes like it simmered all day. The key? Use high-quality ingredients, especially when there are so few! Here’s what you’ll need:
- Olive oil: This is your flavor foundation. I use Kosterina extra virgin olive oil for its rich, fruity notes, but any high-quality EVOO will do the trick.
- Garlic: Fresh garlic makes all the difference in this quick-simmered tomato sauce. Two cloves bring bold flavor, but if you’re a garlic lover (guilty!), go ahead and toss in a third.
- Crushed tomatoes: The tomatoes you use make all the difference, so choose a brand you love. My personal favorites are San Merican Crushed Tomatoes and Cento San Marzano-Style Crushed Tomatoes; both have a naturally sweet, low-acid flavor. Using crushed (rather than whole or diced) gives you a smoother marinara—no blender needed.
- Sugar: I like to add a pinch of sugar to balance the acidity of the tomatoes, but feel free to omit it for a sugar-free sauce.
See the recipe card for full information on ingredients and quantities.
This sauce is also the perfect canvas for whatever ingredients you might want to add to it. I love to add fresh basil, or sautéed onions and pancetta (for that all’Amatriciana spin.)
How to Make Quick Marinara Sauce
- Sauté the garlic. Heat a medium saucepan over medium-low heat and add the olive oil. Let it warm for about a minute, then add the minced garlic. Cook, stirring constantly, for about 2 minutes, or until the garlic is golden and fragrant.
Tip: Keep a close eye on the garlic—it can go from golden to burnt fast. Stir continuously and adjust the heat as needed to prevent scorching.
- Add the rest of the ingredients. Stir in the crushed tomatoes, salt, pepper and sugar. Mix until everything is well combined.
- Simmer and season. Bring the sauce to a gentle simmer and let it cook for about 7 minutes, stirring occasionally. The sauce will thicken slightly and the flavors will come together. After simmering, taste your sauce and adjust the seasoning. Add a bit more salt, pepper or sugar, depending on the acidity of your tomatoes.
That’s it! In less time than it takes to boil a pot of pasta, you’ve got the best marinara sauce ready to pour over spaghetti, spread atop pizza dough, dunk your favorite apps or freeze a batch for future dinners.
Make It Your Own
Think of this quick marinara recipe as your blank canvas, perfect on its own, but also easy to customize.
- Fresh basil: Stir in a handful of chopped basil at the end for a burst of herbaceous, garden-fresh flavor.
- Italian seasoning: No fresh basil? No problem. Add ½ to 1 teaspoon of dried Italian seasoning instead.
- Onion: Sauté ½ of a finely chopped yellow onion along with the garlic to build a deeper, more savory flavor base.
- Pancetta: Cook chopped pancetta until crispy before adding the garlic for a meaty twist (hello, all’Amatriciana vibes!).
And if you’re looking for something even heartier, try my classic spaghetti bolognese recipe—a.k.a. the ultimate meat sauce!
Storing and Freezing Tips
That is, if you don’t eat it all on day one! When properly sealed in an airtight container, this marinara sauce (without meat added) will keep in the fridge for 5 to 7 days. If you’ve added meat to make a Bolognese-style sauce, aim to use it within 3 to 4 days.
Can you freeze tomato sauce? Absolutely. This sauce freezes really well. Once cooled completely, pour it into freezer-safe bags (a great space-saving trick!) and freeze for up to 3 months. I like to freeze it in 1-cup portions so I can defrost just what I need.
Favorite Ways to Use This Sauce
- Tossed with pasta: Spaghetti, penne, rigatoni—whatever shape you’ve got!
- Spread on pizza: The perfect base for homemade pizzas.
- Dunking sauce: Ideal for mozzarella sticks, cheesy garlic bread, eggplant parmesan bites or baked zucchini chips.
Or try it in one of these reader favorites:
Ingredients
- 2 Tablespoons olive oil
- 2 garlic cloves, minced
- 1 (28-oz.) 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)
Instructions
- 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.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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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.
It was so good we added meat and a little bit of pasta sauce for more and then it was amazing such a great recipe
So glad you enjoyed it!
Hey my name is Sarah. And i love❤️ homemade food & organic food & food. So this website was really helpful i found on my iPhone.
Welcome to Just a Taste, Sarah!
Quick and easy, although I found that the garlic only needed to cook for one and a half minutes. Would definitely make this again!
Glad you enjoyed the recipe, Kai!
I made it exactly as written with no add-ons or subs and it is very good, fast and easy. ( I had Cento crushed tomatoes instead of San Marzano, but otherwise no substitutions)
Thank you
I’m so glad you enjoyed it, Diane!
Quick & easy, yet delicious marinara!! Perfect for busy moms! I paired it with rigatoni noodles and a sprinkle of parm cheese!
I’m thrilled to hear that you enjoy the recipe, Brittany!
Wanted a quick, no-fuss marinara a vegan eggplant lasagne made with tofu ricotta: I’d already fussed enough. This was just what I was looking to use. Thanks.
This was so easy and delicious! I doubled the garlic, and was the perfect quick sauce for pasta to go with the pre-made chicken parmesan I had. I shared the link with my dad, and he can’t wait to try it!
Yay! I’m so glad you enjoyed the recipe, Lisa! I hope your dad enjoys it, too!