Authentic Italian Marinara Sauce is the star of many pasta dishes, and you can make this easy marinara sauce recipe in under 25 minutes! Who says sauces have to be difficult?
Authentic Italian Tomato Sauce
Did I ever tell you I'm a red sauce and marinara snob? Sorry, I'm admitting it now.
When it comes to Italian food, I can be a real pain in the you-know-what!
When I go to an Italian restaurant, I hardly ever order red sauce. I am picky and I like my own sauce but many times, Italian red sauce found in restaurants is underseasoned and flavorless.
I keep batches of red sauce or gravy, as some call it, in my freezer. It can be heated up anytime, and I don't want to pay $15 for a plate of pasta with red sauce.
Jarred Sauce vs. Homemade Easy Marinara Sauce
As a teenager, I did go through my rebellious stage of "I would rather have Ragu than my mother's homemade sauce" for a short time. Jarred sauce was something different, and it was nice to go to a friend's house on a Saturday night and have spaghetti with Ragu sauce while my friend's parents were out to dinner. Those days are over. You will hardly ever see jarred sauce in my pantry because I can make this simple marinara sauce in so little time.
Don't get me wrong; I am not judging anyone if they use jarred sauce. If taking shortcuts leads to enjoying a homemade meal, by all means, take them! I have my own shortcuts, such as jarred pesto and already made pie crusts.
But homemade Italian marinara sauce is SO easy to make. I figure, why use jarred when I can make my own easy marinara sauce that's loaded with veggies and full of flavor and can be made in 25 minutes?
What ingredients do you need for this easy marinara sauce recipe?
Chances are, you have all of these ingredients in your pantry. I also love that this is a vegan marinara sauce, so it's perfect for vegetarian and vegan meals.
- Olive oil
- Garlic cloves
- Crushed tomatoes (I use the kind with basil.)
- Onion powder
- Dried parsley
- Basil (dried or fresh)
- Salt and pepper
This recipe requires just one big can of crushed tomatoes, olive oil, and some spices and herbs. In the summer months, I gather lots of jersey plum tomatoes and roast them to keep plenty of crushed tomatoes in my freezer. But feel free to use the cans if you do not want to can or freeze tomatoes yourself.
Steps to Making Authentic Italian Tomato Sauce
I can't emphasize enough how easy it is to make this sauce.
- Saute garlic in olive oil until golden.
- Add tomatoes, onion powder, sugar, parsley, and basil, then season with salt and pepper to taste. Cover and simmer on low heat for 15 to 20 minutes.
- Garnish with herbs and serve.
What Recipes Can Use Italian Red Sauce?
Here are some easy dinners that include my easy marinara sauce:
- Low Carb Eggplant Parmesan Casserole
- Skillet Chicken Parmesan
- Ravioli Bake via Dizzy Busy and Hungry
- Asiago and Lentil Stuffed Peppers
- Baked Gnocchi with Ricotta via Taste and Tell
- Skillet Chicken Parmesan
- Crispy Oven Fried Zucchini Chips
Try making this easy marinara sauce when you want a simple Italian sauce that is very versatile. It is a little different than my all day slow cooked red gravy but works great in recipes where a quick marinara or simple spaghetti sauce is needed.
If you like this Easy Vegan Marinara Sauce, please give it a 5-star rating below.
Easy Marinara Sauce (made in 25 minutes)
- 1 Tablespoon olive oil
- 2 garlic cloves crushed
- 1 28-ounce can crushed tomatoes (I use the kind with basil)
- 1 teaspoon onion powder
- 2 teaspoons sugar
- 2 teaspoons dried parsley
- 1 Tablespoon dried basil or a small handful of chopped fresh basil
- Dried or fresh herbs for garnish I use basil or parsley
- Salt and pepper to taste
- Heat olive oil on medium heat in a heavy bottomed sauce pan. Add garlic and saute until lightly golden.
- Add tomatoes, onion powder, sugar, parsley and basil to the pot and stir well. Season with salt and pepper to taste. Cover and simmer on low heat for 15 to 20 minutes.
- Garnish with dried herbs.
- Place in an airtight container if not using right away. Can be stored in the refrigerator for a week or in the freezer for a few months.
First Published July 2019; Last Updated March 2021