Unlike traditional marinara, this Homemade Marinara Sauce is made without onion and garlic. It is perfect for anyone who is sensitive to onion and garlic, following a Jain diet, or simply looking for a delicious pasta sauce free from onion and garlic. It is naturally vegetarian, freezer-friendly, and works beautifully in everything from pasta and pizza to lasagna, baked pasta, and dipping breadsticks.
Few things are as satisfying as making your own marinara sauce from scratch. This Homemade Marinara Sauce is rich, chunky, full of tomato flavor, and comes together in less than 30 minutes using just a handful of pantry ingredients.
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About Homemade Marinara Sauce
Traditional marinara sauce is an Italian tomato sauce typically made with tomatoes, olive oil, garlic, onion, and herbs. While those ingredients create a wonderful sauce, finding a good onion-free and garlic-free version can be surprisingly difficult.
Since every recipe on Vege Home Cooking is made without onion and garlic, I really wanted to share a homemade marinara sauce that is just as flavorful. The combination of quality tomatoes, dried herbs, olive oil, and fresh basil creates a beautifully balanced sauce that doesn’t feel like anything is missing.
The sauce has a thick, rustic texture with bright tomato flavor and aromatic herbs. It is simple enough for a quick weeknight dinner, yet versatile enough to keep in the freezer for countless meals.
Versatile Marinara Sauce
I regularly make Italian-inspired dishes for my family during weeknight dinners because they’re simple, comforting, and easy to customize. Since we don’t cook with onion or garlic, I spent quite a bit of experimenting until I found a marinara sauce that tasted fresh, balanced, and full of flavor without either ingredient.
Now I almost always keep a batch in the freezer. It makes busy evenings so much easier because I can quickly turn it into pasta, baked dishes, or even use it as a dipping sauce for breadsticks. Once you start making marinara from scratch, it’s hard to go back to the store-bought versions.
I hope that if you’ve been looking for a Homemade Marinara Sauce without onion and garlic, this recipe becomes a favorite in your kitchen just as it has in mine.
Why You Will Love This Marinara Sauce
- Ready in about 30 minutes.
- Made with only a few pantry ingredients.
- No onion and no garlic.
- Thick, rich, and naturally flavorful.
- No added sugar or preservatives.
- Freezer-friendly for meal prep.
- Perfect for pasta, baked pasta, lasagna, pizza, and dipping.
- Easy to double or triple for batch cooking.
Ingredients and Notes
- Olive Oil: A high-quality extra-virgin olive oil gives the sauce wonderful flavor. If needed, sunflower, avocado, or another neutral oil also works well.
- Whole Tomatoes: I highly recommend canned whole San Marzano tomatoes because they produce a sweeter, richer marinara sauce with lower acidity. Crushing whole tomatoes yourself creates a more rustic texture than canned crushed tomatoes. If San Marzano tomatoes aren’t available, any good-quality canned whole peeled tomatoes work well. Avoid diced tomatoes, as they contain firming agents that prevent them from breaking down properly during cooking.
- Dried Herbs: This recipe keeps the seasoning simple with oregano, basil, rosemary, and parsley. Together, they create a classic Italian flavor without overpowering the tomatoes.
- Crushed Red Pepper Flakes: These add a gentle warmth rather than making the sauce spicy. Feel free to adjust the amount or omit it completely.
- Fresh Basil: Stirred in at the end, fresh basil brightens the entire sauce and gives it authentic Italian flavor. If unavailable, increase the dried basil slightly.
How To Make Homemade Marinara Sauce
- Empty the canned tomatoes into a bowl and crush them by hand or with a potato masher until slightly chunky.
- Heat the olive oil in a saucepan over medium heat.
- Add the crushed tomatoes along with all the dried herbs, crushed red pepper flakes, salt, and black pepper.
- Stir well and bring the sauce to a gentle simmer.
- Reduce the heat to medium-low and cook for about 20 minutes, stirring occasionally, until slightly thickened.
- Stir the chopped fresh basil during the final minute of cooking.
- Taste and adjust the seasoning before serving.
Variations
Make It Smooth: Blend the finished sauce with an immersion blender for a smooth marinara sauce.
Add More Heat: Increase the crushed red pepper flakes or add cayenne pepper to make the sauce spicier.
Make It Chunkier: Lightly crush the tomatoes instead of breaking them down completely.
Add Vegetables: You can stir in roasted bell peppers, finely chopped carrots, or celery when using the sauce in pasta dishes.
Storing Suggestions
Allow the marinara sauce to cool completely before storing.
Refrigerate it in an airtight container for up to 5 days.
For longer storage, freeze it in freezer-safe containers or portion-sized freezer bags for up to 6 months. Thaw overnight in the refrigerator and gently reheat on the stovetop.
Ways To Use Homemade Marinara Sauce
This versatile sauce can be used in countless recipes, including:
- Spaghetti
- Pasta
- Baked Pasta
- Lasagna
- Stuffed Shells
- Eggplant Parmesan
- Pizza
- Breadsticks
Expert Tips For Homemade Marinara Sauce
Canned Tomatoes: Use good-quality canned tomatoes since they are the star ingredient.
Texture: Crush whole tomatoes by hand for the best rustic texture.
Simmering: Simmer gently rather than boiling rapidly to preserve the fresh tomato flavor.
Fresh Basil: Add fresh basil at the very end to maintain its bright aroma.
Scaling: Make a double batch and freeze portions for quick weeknight meals.
Frequently Asked Questions
Yes. Crushed tomatoes work well if that’s what you have on hand.
Yes. Its thick consistency makes it an excellent homemade pizza sauce.
Yes. Fresh basil gives the sauce its brightest flavor, but if it isn’t available, simply increase the dried basil slightly.
More Homemade Recipes
Homemade Marinara Sauce
Video
Ingredients
- 2 tablespoon olive oil
- 1 28-ounce can of 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 canned tomatoes into a bowl and crush them by hand or with a potato masher until slightly chunky.
- Heat the olive oil in a saucepan over medium heat. Add the crushed tomatoes along with all the dried herbs, crushed red pepper flakes, salt, and black pepper.
- Stir well and bring the sauce to a gentle simmer. Reduce the heat to medium-low and cook for about 20 minutes, stirring occasionally, until slightly thickened.
- Stir the chopped fresh basil during the final minute of cooking. Taste and adjust the seasoning before serving.
Storing Suggestions
- Allow the marinara sauce to cool completely before storing.
- Refrigerate it in an airtight container for up to 5 days.
- For longer storage, freeze it in freezer-safe containers or portion-sized freezer bags for up to 6 months. Thaw overnight in the refrigerator and gently reheat on the stovetop.
Notes
- Canned Tomatoes: Use good-quality canned tomatoes since they are the star ingredient.
- Texture: Crush whole tomatoes by hand for the best rustic texture.
- Simmering: Simmer gently rather than boiling rapidly to preserve the fresh tomato flavor.
- Fresh Basil: Add fresh basil at the very end to maintain its bright aroma.
- Scaling: Make a double batch and freeze portions for quick weeknight meals.
Will says
Thank you for this tasty sauce with no onions or garlic!
Jigna says
Hi Will! So happy you liked it! Thanks for giving my no onion, no garlic marinara sauce a try!