Whip up a batch of this Deliciously Easy Marinara Sauce!
There is nothing more delicious than making your own Easy Marinara Sauce. Because it’s so readily available in the supermarket it tends to be a staple that’s store-bought rather than homemade. I’m all for convenience, but I had forgotten how good (and how easy) homemade can be. There’s nothing intimidating about whipping up a batch. It’s super duper simple, I’ll show you how 🙂
How do you make Marinara Sauce?
As the name implies it’s easy!
- Saute an onion in some low-sodium vegetable broth
- Add all the other ingredients and simmer until the sauce is thickened
- Blend with an immersion blender if desired, otherwise enjoy as a chunky sauce
- That’s it!!
Is marinara sauce the same as tomato sauce?
Traditionally, marinara is a lighter sauce that is quicker and easier to make. Tomato sauce on the other hand is a longer, more complex affair that needs more time to cook to produce a much thicker texture.
Why is this Marinara Sauce the BEST?
Here are some reasons why you’re going to LOVE this sauce;
- delicious in any pasta dish
- fabulous used on pizza
- it’s a one-pot wonder!
- freezes well
- you are in control of the amount of sodium, many store-bought marinara sauces are filled with salt!
- super duper easy to whip up
What equipment do you need to make Easy Marinara Sauce?
- a good quality heavy-bottomed saucepan
- sturdy wooden spoons
- handheld immersion blender – optional, for a smoother sauce
Looking for other Italian-inspired recipes? Try these!
The Best Vegan Lasagna
Creamy Tomato Pasta
Deliciously Easy Marinara Sauce
Whip up a batch of this deliciously easy marinara sauce in no time!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 cups 1x
- Category: suace
- Method: stove top
- Cuisine: Italian
- Diet: Vegan
1/3 cup low-sodium vegetable broth
1 yellow onion, diced
2 cloves of garlic, minced
1, 28 ounces canned tomatoes
1 tablespoon date or maple syrup
1 tablespoon balsamic vinegar
1 tablespoon tomato puree
1 cup fresh basil
1 cup, of cherry tomatoes (optional)
Pinch of red pepper flakes (optional)
- In a sturdy pan, heat the low-sodium vegetable broth, add the onion, and saute until the onion is translucent. Add the garlic, canned tomatoes, date or maple syrup, balsamic vinegar, tomato puree, and fresh basil, (add the cherry tomatoes, and red pepper flakes if using). Bring to the boil, turn down to a simmer and partially cover the pot.
- Allow to simmer for about 30 minutes or until the mixture has thickened and the vegetables are very tender. Stir well at intervals and break up the tomatoes with a wooden spoon.
- Remove from heat, crush any remaining tomatoes with the spoon to your liking, and discard the basil. If desired you can use an immersion blender for a smoother sauce, or leave it chunky.
- The sauce keeps well in the fridge for up to 4 days or freeze for up to 4 months.
Keywords: marinara sauce