Easy One-Can Homemade Marinara Sauce
There’s nothing quite like the smell of marinara sauce simmering on the stove. Garlic hitting warm olive oil, dried herbs waking up in the pan, tomatoes breaking down into something rich and comforting — it’s the kind of aroma that fills the kitchen and makes everyone wander in asking, “What’s for dinner?”
While store-bought jars of marinara are convenient, they often come with extra ingredients you don’t need: gums, “natural flavors,” or preservatives to keep them shelf-stable. This version is different. It’s clean, simple, and made from one can of whole peeled tomatoes plus a few pantry staples. Best of all, it comes together in under an hour with very little effort.
Why Make It Homemade?
Flavor first: Fresh onion, garlic, and herbs bloom in olive oil for a base you just can’t get from a jar.
Flexible texture: Leave it chunky for rustic pasta dishes or blend it silky smooth for pizza and dipping.
Better ingredients: No gums, corn syrup, or vague “flavorings” — just real food.
Small batch: Perfect for one dinner’s worth of pasta, pizza night, or even as a base for meat sauce.
Ways to Use It
Toss with your favorite pasta (homemade if you’re feeling fancy).
Spread on pizza dough as your base sauce.
Spoon over chicken or eggplant Parmesan.
Serve warm with crusty bread for dipping.
Stir in browned ground beef or Italian sausage for a hearty ragù.
Homemade Marinara
Ingredients
- 1 Tbsp Olive Oil
- 1/2 cup Chopped onion
- 3 cloves Garlic chopped
- 1 28 oz Can whole peeled tomatoes
- Pinch of crushed red pepper
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 Tbsp Balsamic vinegar
- 2 tsp sugar
- 1/4 tsp kosher salt
Instructions
- Heat olive oil in a saucepan over medium heat. Add onions and cook 3–4 minutes until softened.Stir in garlic, red pepper flakes, oregano, and basil. Cook for 1 minute until fragrant.Pour in the can of tomatoes. Add ¼ cup water to the can, swirl to rinse, and pour it in.Use a potato masher to gently break up the tomatoes.Stir in balsamic vinegar, sugar, and salt. Bring to a simmer.Cook uncovered for at least 30 minutes, stirring occasionally. For deeper flavor, let it go 45 minutes to an hour.For a smooth sauce, use an immersion blender (or carefully blend in a regular blender). Leave chunky if you prefer a rustic texture.Serve right away, or let cool to room temperature before storing in the fridge.Storage: Keeps in the refrigerator up to 5 days. Can be frozen in jars or containers for up to 3 months.
Tips & Variations
- Extra veggies: Add finely grated carrot, celery, or bell pepper with the onion for more flavor and nutrition.Fresh herbs: If you have fresh basil or oregano, stir them in at the very end for a burst of brightness.Richer depth: Swap balsamic vinegar for a splash of red wine while simmering.Spicy kick: Double the crushed red pepper if you love heat.