Short on time but want a flavorful meal? This quick marinara sauce is a simple, versatile go-to for pasta, pizza, dipping, and more. Ready in about 30 minutes and made with pantry staples, it’s perfect for busy weeknights.
Back-to-school and fall schedules can make weeknight dinners feel chaotic. Between activities, meetings, and everything else, having a handful of fast, reliable recipes on standby makes life easier. This quick marinara sauce is one of those recipes: minimal hands-on time, straightforward ingredients, and lots of uses. Keep a jar or two of crushed tomatoes in the pantry, and you can have homemade marinara whenever you need it.
What is marinara sauce?
Marinara is a tomato-based sauce flavored with onions, garlic, and herbs. It’s thinner and meat-free compared with heartier pasta sauces that include meat, and it’s commonly used for pasta, as a pizza base, or as a dipping sauce. This version is a quick homemade take that still delivers bright tomato flavor and a pleasing texture without hours of simmering.
How to make a quick marinara sauce
If you’ve believed that great tomato sauce must simmer all day, this recipe will change your mind. It takes about 30 minutes from start to finish and yields a flavorful, versatile sauce you can use immediately or store for later. It’s ideal for a last-minute weeknight dinner or to make ahead and freeze.
Ingredients you’ll need
Keep these items on hand and you can pull this sauce together anytime:
- Crushed tomatoes: A 28-ounce can of crushed tomatoes is the base. A good-quality brand makes a noticeable difference in flavor.
- Onion and garlic: Finely diced onion and minced or grated garlic form the aromatic foundation. Frozen diced onion or jarred minced garlic can work in a pinch.
- Dried herbs: Dried oregano and dried basil are used here, plus a pinch of crushed red pepper flakes for a touch of heat. If you have fresh basil, substitute and add it later with the tomatoes.
- Olive oil and butter: A combination of olive oil and a little butter for sautéing adds richness and a silky finish to the sauce.
- Salt and pepper: To taste, added at the end after the sauce has reduced a bit.
Step-by-step method
Follow these simple steps to make the sauce:
- Add 2 tablespoons olive oil and 2 tablespoons unsalted butter to a saucepan over medium heat. When the butter melts and foams, add 1 medium finely diced onion with a pinch of salt. Cook 3–5 minutes until the onion softens.
- Stir in 2–3 cloves minced garlic, 2 tablespoons dried oregano, 1 teaspoon dried basil, and 1 teaspoon crushed red pepper flakes. Cook about 1 minute until fragrant.
- Pour in the 28 ounces of crushed tomatoes, bring to a gentle simmer, and cook 20–30 minutes, stirring occasionally. The sauce will reduce slightly and thicken. Taste and season with salt and pepper before serving.
Uses and storage
This quick marinara is extremely flexible. Use it immediately tossed with pasta for a fast weeknight meal—add meatballs or sautéed vegetables for extra protein and color. It works as a swap for jarred pizza sauce on homemade pizzas or pizza-style recipes like pizza sliders and stuffed chicken. It’s also a great dip for mozzarella sticks, breadsticks, or pepperoni bread.
Storage: Cool the sauce, then keep it in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Quick Marinara Sauce
By: Jamie Lothridge
Cook: 30 mins • Servings: 6
Need a quick and easy weeknight dinner? Whip up this quick marinara sauce to go with pasta, on pizza, or use as a dipping sauce. It’s simple to make and very versatile.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2–3 cloves garlic, minced or grated
- 2 tablespoons dried oregano
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried basil (or 1 tablespoon fresh chopped basil, added with the tomatoes)
- 28 ounces crushed tomatoes
- Salt and pepper, to taste
Instructions
- Warm the olive oil and butter in a saucepan over medium heat. When the butter foams, add the diced onion and a pinch of salt. Sauté 3–5 minutes until softened.
- Add the garlic and dried herbs and cook about 1 minute until fragrant.
- Stir in the crushed tomatoes, bring to a simmer, and cook 20–30 minutes, stirring occasionally, until slightly reduced and thickened. Season with salt and pepper to taste.
Notes
- Makes about 3 cups of sauce.
- A good-quality can of crushed tomatoes makes a big difference in flavor.
- Substitute fresh basil if you prefer; add it with the tomatoes rather than with the garlic.
- Use as a pasta sauce, pizza base, or dip for breaded snacks and appetizers.
- Refrigerate up to 3 days or freeze up to 3 months.
Nutrition (approx.)
Serving: 1/2 cup • Calories: 131 • Carbohydrates: 13 g • Protein: 3 g • Fat: 9 g
Nutrition information is an approximation and may vary based on ingredients used.
This quick marinara is an easy foundation for countless meals. It’s flavorful, economical, and adaptable—perfect for busy nights when you still want a homemade touch. Try doubling the recipe and freezing half so you always have a reliable sauce on hand.