Once you’ve tasted this easy, quick marinara sauce, you may find that you’ve bought your last jar of store-bought sauce.

The simplicity of this sauce is what makes it so special, and the fact that you can make it perfectly with canned tomatoes is the icing on the cake. With a couple cans of tomatoes on hand, you’ll be able to whip up a batch of this sauce at a moment’s notice, and you can double or triple the recipe as needed to feed a hungry crowd. Trust us, it may take a bit longer than just operating the can opener, but it’s totally worth it!


Incredible sauce!!! Instead of stewed tomatoes I used crushed tomatoes so there was no need for the food processor. I fried the onions in 3 cloves of minced garlic and added 1 tsp. of dried basil, used 1 Tbsp. of dried parsley instead of fresh, and added 1 Tbsp. of brown sugar to cut the acidity of the tomatoes. Other than those additions this was perfect over angel hair pasta and chicken parmesan!

Very nice sauce.
Some tips: For those who enjoy garlic, use 1 1/2 to 2 cloves. I used 3 and that was a bit much!
I added 1/4 tsp of medium-heat red pepper flakes for some heat. Yummy! Use 1/3 less oil. If you cook this in a large sauce pan, skillet or fryer, you’ll only need to cook it for 15 minutes, not 30. I added a little extra seasoning – as the other reviewers recommended. I also added 1/2 can of tomato sauce because I wanted more sauce for dipping garlic bread into and for the 1/2 pound of meatballs I made.
Refrigerates/reheats very well. Will make again.

It was quick, easy and very good the first day. But absolutely wonderful if the ingredients get a chance to “marry” in the fridge for a few days. I’m going to make this in bulk, let it “age” then freeze it so I always have some on hand. Delicious!

I usually buy a certain brand of marinara sauce and then freeze it, but I wanted to see if I was getting my money’s worth. And now I know that I wasn’t! I followed recipe exactly except I added a clove of garlic, a good handful of Italian seasoning, 2 onions that I *accidentally* cooked to almost caramelized. I’ll never buy it again! **On a second note, I’ve now used the frozen batch, and it freezes great! Now it’s five stars.


1 can (28 oz.) whole, peeled tomatoes

1/4 cup olive oil

1/2 cup onion, diced

7 cloves garlic, minced

1/4 teaspoon red pepper flakes

1/2 teaspoon dried oregano

1 teaspoon kosher salt

1 sprig fresh basil


Pour tomatoes into a bowl, and crush them with your hands to release the juices.

Heat olive oil in a large pan or skillet over medium-high heat. Cook onion until softened and translucent, 8-10 minutes. During the last 1-2 minutes of cooking, add garlic and cook, stirring frequently, until fragrant.

Add tomatoes to saucepan, then stir in red pepper flakes, oregano, and salt …

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