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–+ servings

Homemade Marinara Sauce

By Jigna
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.
5 from 1 vote
Print Pin
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine American, Italian
Course Side Dish
Diet No Onion No Garlic, Vegan, Vegetarian
Servings 3 Cups

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

  1. 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.
  2. Herbs: The dried herbs in this recipe make the marinara sauce flavorful. However, you can add more dried herbs of choice if you like.
  3. Fresh Basil: Fresh basil makes the sauce flavorful and authentic. But if you can not find fresh basil, add some extra dried basil.
  4. 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)

Calories : 107kcalCarbohydrates : 6gProtein : 1gFat : 10gSaturated Fat : 1gPolyunsaturated Fat : 1gMonounsaturated Fat : 7gSodium : 196mgPotassium : 267mgFiber : 2gSugar : 3gVitamin A : 209IUVitamin C : 13mgCalcium : 51mgIron : 2mg
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