An easy and straightforward Marinara Sauce is also known simply as Tomato Sauce. This sauce is ideal for pasta, lasagna, and pizza.
What is Marinara Sauce?
Marinara sauce is a tomato sauce that is usually made with tomatoes, fresh garlic, and herbs and can also include onions, olives, spices, and even a dash of wine in its many variations.
Here in Italy, alla marinara refers to a sauce made with tomatoes, basil, oregano, and sometimes olives, capers, and salted anchovies. People often eat Spaghetti with Marinara sauce.
This free version is the simplest possible and still delicious and full of flavor. Most Italian Sauces rely on simplicity, suitable application of techniques, and ingredients.
For this easy tomato sauce, you only need
- Pasatta (pure tomato sauce)
- Fresh basil
Add a dash of salt and sugar and you have a delicious and simple tomato sauce. You can choose to add olive oil when stir-frying the garlic or ad the end.
Salt rounds up the flavor, and sugar balances the acidity of the tomato.
Chop the garlic and stir-fry it for 30 seconds in olive oil. You can also add 2 tablespoons of water if cooking without oils.
Add the tomato sauce (Italian Passata), half of the basil, salt, and sugar.
Let it cook on medium heat with a lid for 20 to 30 minutes, until thick.
Add the remaining basil leaves, put a lid on top and let it rest for 5 minutes or store when it has already cooled down.
You can add a finely chopped white or yellow onion to the sauce at the beginning of the cooking, just after frying the garlic. A Lot of people go for this option; I like it more without it.
In addition to fresh basil, you can include a tablespoon of fresh or dry oregano. I love the fresh basil by itself, so I tend to use oregano only when I am out of fresh basil.
If you want to add more complexity to the sauce, you can add a tablespoon of halved green olives.
If you like capers and want an extra acidity punch, add some capers.
To add more dept, you may choose to add half a cup of leftover red wine.
This sauce is so quick and versatile that we always keep one jar in the fridge and another portion in the freezer.
The one in the fridge we store in a clean, out-of-the dishwasher mason jar.
Totally. We always keep a batch in my freezer. We like making pizza once a week, and it is convenient to have the tomato sauce ready. As we use this easy tomato sauce on a variety of dishes is a great keeper.
Simply thaw either in the refrigerator overnight or place the frozen chunk in a small or medium saucepan along with half-cup of water and let it simmer for 5-10 minutes.
How to use it
If you want more Simple Italian Sauces, check out:
- 3-Ingredients Pasta Sauce
- 5-Minutes Vegan Pesto Sauce
- Creamy Vegan Sauce for Everything
- Cacio e Pepe Spaghetti
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Recipe: How to Make Homemade Marinara Sauce
- 24 ounces tomato sauce pureed (Italian passata)
- 2 garlic cloves
- 1 cup basil fresh leaves
- 1 tablespoon organic sugar cane don't use to make it WFPB
- 1 teaspoon sea salt don't use to make it WFPB
- 2 tablespoons olive oil extra-virgin, don't use to make it WFPB
- 1 onion yellow or white, chopped
- 1 tablespoon oregano preferably fresh, dry also works
- 1 tablespoon capers
- 1 tablespoon green olives halved
- ½ cup red wine
- Chop. Grind or thinly chop the garlic and fry in olive oil on medium heat for 30 seconds. You can also add 2 tablespoons of water if cooking without oils.2 tablespoons olive oil, 1 onion
- Add the tomato sauce, half of the basil leaves, sugar, and salt.24 ounces tomato sauce
- Cook for twenty to thirty minutes until it has reduced one third. It should be thick.
- Remove from heat and add the remaining basil leaves. Taste for salt. Let it rest.
If using oregano, add it when the first batch of basil is added.
If choosing to add red wine, add it with the tomato sauce.
If using olives or capers, add them during the last five minutes before removing them from the heat. You can replace the tomato sauce with canned tomatoes or fresh super-ripe plum tomatoes (use the same quantity and put them in a blender for 1-2 minutes until pureed). If freezing any leftovers simply thaw either in the refrigerator overnight or place the frozen chunk in a small or medium sauce pan along with half-cup of water and let it simmer for 5-10 minutes.
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