Easy Marinara Sauce

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by Alena Schowalter
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Goodbye store bought sauce! Homemade marinara is so easy and full of robust flavors. Try our easy recipe!

In 5 minutes, you can have delicious marinara ready for pizza, pasta, or dipping! It’s customizable and made in one bowl or blender. Plus, you can adjust the seasonings as you like.

Although store-bought sauce has its pros, marinara from scratch tastes so much better. You know exactly what ingredients you’re putting in and where they came from.

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Our marinara sauce is delicious in our pizza rolls and on top of homemade pizza dough. Be sure to try our Mediterranean pizza as well!

Looking for more vegan sauces? Try our cauliflower alfredo sauce and healthy nacho cheese!

Recipe overview

  • Ready in 5 minutes
  • Customizable 
  • Delicious in many dishes
  • Loaded with flavor

You’ll need measuring equipment and a bowl or blender to make this versatile sauce!  

tomato paste, garlic, herbs, salt, onion powder, paprika, and vinegar

Ingredients needed

  • Crushed tomatoes and tomato paste — our strong tomato base!
  • Olive oil — for flavor and richness.
  • Minced garlic — who doesn’t love garlic?
  • Onion powder, italian seasoning, sugar, balsamic vinegar — some essential ingredients for that classic marinara taste.
  • Hot paprika — for added heat; optional.
  • Salt and pepper — add to taste.

Exact measurements and additional suggestions can be found below!

bowl with tomato sauce and different herbs and spices

How to make marinara sauce

  1. Place all ingredients in a blender and blend until smooth! 
  2. If using a bowl, simply mix all the ingredients together with a spoon
  3. Taste and adjust ingredients as needed. Done!

Storage & reheating

Store in an airtight container in the fridge for up to 4 days. In the freezer it will last up to 6 months. To reheat, add to a saucepan over medium heat until warmed through. 

woman stirring homemade marinara sauce with a spoon

Serving suggestions

Marinara sauce = endless possibilities. 

Heat it up and pour over some spaghetti or gnocchi, add on top of pizza, or even make some pizza rolls! We’ve also got a yummy lasagna recipe that is perfect for this marinara. 

Tip: give your sauce a taste and adjust any of the ingredients as needed. You can add some vegan parmesan if you’re feeling fancy!

topping pizza dough with marinara sauce

More delicious sauces

Did you make our marinara sauce and like it? We’d love to read about it, so be sure to leave a review and share it in the comments below. You can also Pin this recipe here!

Easy Marinara Sauce (5 Minutes!)

by Alena Schowalter
Prep Time 5 minutes
Total Time 5 minutes
Make this easy marinara sauce within only 5 minutes! Bursting with flavors, customizable, and perfect for pizza or pasta.
Serves 2

Ingredients

  • 1 14- oz can crushed tomatoes 400 ml
  • 1 tablespoon tomato paste
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • ½ teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon sugar
  • 1 teaspoon balsamic vinegar
  • Pinch of hot paprika optional
  • Salt and pepper to taste

Instructions

  • Place all ingredients in a blender and blend until smooth! 
  • If using a bowl, simply mix all the ingredients together with a spoon
  • Taste and adjust ingredients as needed.

Notes

  • Store leftovers in an airtight container in the fridge for up to 4 days. It will last up to 6 months in the freezer.
  • You can use fresh tomatoes as well!
Course: Condiments
Cuisine: Italian
Nutrition Facts
Easy Marinara Sauce (5 Minutes!)
Amount per Serving
Calories
149
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
6
g
Sodium
 
524
mg
23
%
Carbohydrates
 
20
g
7
%
Fiber
 
5
g
21
%
Sugar
 
12
g
13
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.
Rate and share if you likeMention @nutriciously_ on Instagram or share this on Pinterest!
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Hi, I'm Alena Schowalter — a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with my husband, I founded nutriciously in 2015 and have been guiding thousands of people through different transition stages toward a healthy plant-based diet. I enjoy discussions around vegan ethics, walks through nature, and creating new recipes. Read more about us here.

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