Making Homemade Marinara Sauce couldn’t be easier or quicker than this! The recipe is perfect for those looking for homemade and delicious marinara, especially without onion and garlic.
This Homemade Marinara Sauce requires only a few ingredients and is perfect for pasta and many other recipes! It is quick to make, within 30 minutes, and can be frozen for up to six months.
What is Marinara Sauce?
Marinara sauce is a tomato-based sauce made with tomatoes, herbs, onion, and garlic. It originated in Italy and is used in many Italian or Italian-American dishes. However, in this post, you will find a marinara sauce recipe without onion and garlic.
Easy-to-Make Homemade Marinara Sauce
If you are familiar with my website, you know that all my recipes are vegetarian and do not include onion and garlic. While following a diet without onion and garlic, it isn’t easy to find pasta, marinara, or pizza sauce without these elements.
Anyway, one of my food blogging motives is to share recipes without onion and garlic for those who follow the same diet. And, even if you consume onion and garlic but want to cook sometimes without these ingredients, you can definitely try this recipe.
This Homemade Marinara Sauce is thick, chunky, flavorful, and perfect for pasta. But the best part is that you can also use it for many other recipes. This sauce can be used for spaghetti, lasagna, or baked pasta, or it can be served with Easy Breadsticks.
Why You Will Love This Marinara Sauce
- This Homemade Marinara Sauce recipe requires only a few ingredients and yields a rich, chunky marinara sauce.
- Unlike store-bought sauce, it is free from sugar and preservatives.
- It is super easy to make and is done in under 30 minutes.
- You can use this Homemade Marinara Sauce with your favorite pasta dishes.
- This sauce can be used for pasta and as an incredible pizza sauce.
- It is a perfect home-style sauce without onion and garlic.
Ingredients and Notes
- Olive Oil: Olive oil is best for this Homemade Marinara Sauce. But no worries if you do not have olive oil or simply do not want to use it. You can use any other neutral-flavored cooking oil; my favorite is sunflower oil.
- Can of Tomatoes: I highly recommend using whole tomatoes, but you can also use a can of crushed tomatoes. I have used San Marzano tomatoes (a plum tomato from Italy), but you can use your favorite type of tomatoes.
- Herbs: We need only a few pantry staple dried herbs: oregano, basil, parsley, and rosemary. You can adjust the quantities of dried herbs to your taste preference.
- Seasonings: Add salt and pepper to taste. I have also added red pepper flakes for a slight heat, but you can skip them if you want.
- Fresh Basil: Fresh basil leaves are a game-changer for marinara sauce. I love how they enhance the sauce’s flavor. But if you can not get fresh basil leaves, add some more dried basil.
How To Make Homemade Marianara Sauce
- Empty the tomatoes into a bowl and squeeze them with your hands to roughly crush them.
- Or use a potato masher to crush them.
- Place a medium saucepan on medium heat.
- Add the oil and heat for a few seconds.
- Add the tomatoes to the pot and stir well.
- Then, add all the dried herbs, crushed red pepper flakes, salt, and black pepper and mix well.
- Turn the heat on low-medium and let the mixture simmer for 20 minutes, stirring frequently.
- Finally, stir the fresh basil with the homemade marinara sauce and turn off the heat.
Storing Suggestions
Allow the sauce to cool completely before storing. It keeps well in the fridge, tightly covered, for 4-5 days.
This homemade marinara sauce freezes well. Store it in a freezer-safe container or jar and freeze it for up to 6 months.
Helpful Tips For Homemade Marinara Sauce
Tomatoes: I have used a can of whole San Marzano tomatoes. You can use another type of tomato, but I highly recommend using whole tomatoes and mashing them. If you want to skip the step of mashing the tomatoes, you can also use a can of crushed tomatoes. However, do not use diced tomatoes.
Herbs: The dried herbs in this recipe make the marinara sauce flavorful. However, you can add more dried herbs of choice if you like.
Fresh Basil: Fresh basil makes the sauce flavorful and authentic. But if you can not find fresh basil, add some extra dried basil.
Scaling: This recipe for Homemade Marinara Sauce can be scaled as needed. You can make a big batch and freeze it for up to six months.
More Homemade Recipes
Recipe Card
Homemade Marinara Sauce
Video
Ingredients
- 2 tablespoon olive oil
- 1 28-ounce can whole tomatoes
- ¼ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried rosemary lightly crushed
- ¼ teaspoon dried parsley
- ¼ teaspoon crushed red pepper flakes
- Salt to taste
- Freshly ground black pepper to taste
- 6-7 fresh basil leaves (chopped)
Instructions
- Empty the tomatoes into a bowl and squeeze them with your hands to roughly crush them. Or use a potato masher to crush them.
- Place a medium saucepan on medium heat. Add the oil and heat for a few seconds.
- Add the tomatoes to the pot and stir well. Then, add all the dried herbs, crushed red pepper flakes, salt, and black pepper and mix well.
- Turn the heat on low-medium and let the mixture simmer for 20 minutes, stirring frequently. Taste and adjust the seasonings as required
- Finally, stir in the fresh basil and turn off the heat.
Storing Suggestions
- Allow the sauce to cool completely before storing. It keeps well in the fridge, tightly covered, for 4-5 days.
- This homemade marinara sauce freezes well. Store it in a freezer-safe container or jar and freeze it for up to 6 months.
Notes
- Tomatoes: I have used a can of whole San Marzano tomatoes. You can use another type of tomatoes, but I highly recommend using whole tomatoes and mashing them. If you want to skip mashing the tomatoes, you can also use a can of crushed tomatoes. However, do not use diced tomatoes.
- Herbs: The dried herbs in this recipe make the marinara sauce flavorful. However, you can add more dried herbs of choice if you like.
- Fresh Basil: Fresh basil makes the sauce flavorful and authentic. But if you can not find fresh basil, add some extra dried basil.
- Scaling: It is easy to scale this recipe as you desire. You can make a big batch and freeze it for up to six months.
Nutrition (Approximate Values)
Thanks for coming! Let me know what you think.