Easy Marinara Sauce

Marinara Sauce is an easy to make tomato sauce that is perfect to top your favorite pasta or to use in recipes calling for jarred pasta sauce.

A simple base of tomatoes (whole and crushed) with onions and garlic makes the best marinara sauce. This simple sauce takes less than 30  minutes and keeps for 5 days in the fridge and freezes well!

Once you start making this quick homemade tomato sauce, you’ll never buy jarred pasta sauce again! 

Easy Marinara Sauce
Easy Marinara Sauce

Homemade Marinara Sauce is incredibly easy to make! Juicy tomatoes are simmered with fresh herbs and aromatics to give you the best marinara sauce in just minutes.


Marinara Sauce is a simple tomato sauce with very few ingredients.  Generally tomatoes, aromatics (onion/garlic) and some seasonings.  It is amazing on pasta, served as a dipping sauce, or perfect replacement for jarred sauces in your recipes (we always use it in place of spaghetti sauce)!

You may be wondering, what is the difference between spaghetti sauce and marinara? The difference between the two is that marinara is simply tomatoes and seasonings while spaghetti sauce contains more ingredients such as meat or other vegetables. 

Easy Marinara Sauce 3
Easy Marinara Sauce 3

Tomatoes can be acidic (depending on the brand) and sometimes tart and adding shredded carrot to this recipe adds sweetness and replaces most of the sugar. Depending on what brand of tomatoes you use, you may need to add a little more or less sugar to your marinara sauce to help cut some of the acidity. If you’d prefer, you can add a bit of sugar and skip the carrot.

You can use fresh as well as canned tomatoes.Be sure to peel your tomatoes first.Whole tomatoes, squished by hand or by spoon have the best consistency. 

Easy Marinara Sauce 4
Easy Marinara Sauce 4


Marinara sauce is a flavorful and surprisingly easy dish to make in just 30 minutes!

  1. Finely dice onions and shred carrots and soften in a pan.
  2. Add your tomatoes and use a wooden spoon to gently break them apart.
  3. Simmer your marinara sauce for about 20 minutes, or until it is your desired consistency.

You want to make sure that your sauce is a little thinner if it is being used as a pasta sauce, as opposed to a little thicker if you are using it on a pizza or as a dip.

To store your marinara sauce, it will last about 5-7 days in the fridge in an airtight container. Alternatively, you can freeze it in single serving sizes for up to a year, and just defrost as needed!v

Easy Marinara Sauce


10 minutes


 20 minutes


30 minutes


8 cups


Main Course



AUTHOR Zeeshan

Marinara Sauce is an easy to make tomato sauce that is perfect to top your favorite pasta or to use in recipes calling for jarred pasta sauce.


  • 3 tablespoons olive oil
  • 1 cup onion finely diced
  • 1/3 cup carrot shredded
  • 3 garlic cloves minced
  • 1/4 cup fresh basil chopped
  • 1/2 teaspoon dried oregano
  • salt and pepper
  • 28 oz whole tomatoes canned
  • 28 oz crushed tomatoes canned
  • 2 tablespoons tomato paste
  • 1-2 teaspoons sugar (optional)
  • 1/2 cup water


  1. In a large pot, heat olive oil over medium heat. Add onion, carrot and garlic. Cook until soft, about 5 minutes.
  2. Add whole tomatoes (with juice) and gently break apart with the spoon.  Stir in remaining ingredients.
  3. Simmer uncovered on low heat for 20 minutes or until sauce reaches desired consistency.
  4. Serve over spaghetti or enjoy in your favorite recipes. Freeze or refrigerate to store.

Recipe Notes

Sugar may be required depending on the brand of tomatoes you purchase.

NUTRITION INFORMATION Calories: 112, Fat: 5 g, Sodium: 310 mg, Potassium: 568 mg, Carbohydrates: 15 g, Fiber: 3 g, Sugar: 8 g, Protein: 2 g, Vitamin A: 1320%, Vitamin C: 21.5%, Calcium: 76%, Iron: 2.5%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Italian Salad Dressing

This homemade Italian Salad Dressing tastes just like the restaurant version. Learn how to make this salad at home for your family and friends!

salad dressing 1
salad dressing 1

Olive Garden Salad Dressing Ingredients

  • Lettuce
  • Vine Ripened Tomatoes
  • Large Black olives
  • Red onions
  • Pepperoncinis (These are jarred and are found in the same section as the pickles/olives)
  • Croutons (You can actually purchase Olive Garden’s Croutons
  • Parmesan cheese

Best Olive Oil for Salad Dressing

-Make sure you use high quality extra virgin olive oil when making this recipe. In turn, it’ll yield a high quality salad dressing and will ensure that the olive oil remains in liquid form when refrigerated.

Storing Leftover Salad

  • Prepared salad should be refrigerated as soon as possible in an airtight container, free from as much moisture as possible.
  • Salad can’t be frozen, lettuce that has been frozen or even chilled at too low of a temperature ruins it’s consistency and freshness. Once that’s happened, it can’t be recovered.
  • Refrigerated salad lasts anywhere from 1-3 days, it’s only as good until the least-fresh ingredient in the salad begins to go bad.

Servings: 24 servings

Italian Salad Dressing

Prep Time


Total Time






Cuisine: ITALIAN


  • 7 oz. Italian Dressing Mix
  • 3/4 cup extra virgin olive oil, high-quality olive oil yields much better results in this recipe
  • ¼ cup + 2 Tablespoons distilled white vinegar
  • ¼ cup water
  • ½ teaspoon sugar
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ½ Tablespoon mayo, not miracle whip


  • Mix everything thoroughly together and refrigerate. That’s it!
  • Mixture will settle upon sitting, simply shake before each use.
  • This will keep for 4 weeks in the refrigerator.
  • 2 Tablespoons = 1 serving


Calories: 64, Fat: 6g, Sodium: 137mg, Calcium: 1%, Iron: 0.1%

Tasty and Healthy Sauce Recipes

Red Wine Sauce

Sauces have some magic of taste in them and the combo of sauce works on the dishes for whom they are made for instance red wine sauce is made for beef steaks and lamb cutlets then our second sauce mint sauce is made for rack of lamb and we are showing you some amazing sauces in this article and I hope you will enjoy by making them.

Red Wine Sauce
Red Wine Sauce

Ingredients To Make Red Wine Sauce

Preparation time: 5 minutes

Total cooking time: 10 minutes Serves 4 meat of choice (see below)

30 g butter

1 small onion, thinly sliced

1 teaspoon plain flour

2 teaspoons soft brown sugar

3/4 cup red wine

Salt and freshly ground black pepper


1. Pan fry meat; remove from pan, cover with foil, keep warm.Melt butter with pan juices, add onion; stir over medium heat five minutes or until very soft.Add flour and sugar.

2. Cook for 1 minute.Add wine gradually, stirring constantly.Bring to boil,reduce heat and simmer, stirring, for 5 minutes or until reduced by half.Season and serve.Serve over pan fried beef steak or lamb cutlets.

Mint Sauce

real mint sauce
real mint sauce


Preparation time: 5 minutes

Total cooking time: 5 minutes Serves: 6-8

1/4 cup water

1/3 cup white sugar

2 tablespoon malt vinegar

1/3 cup finely chopped fresh mint


  1. Combine water and sugar in a small pan.Stir over low heat without boiling until sugar dissolves.Bring to the boil; reduce heat and simmer for 3 minutes without stirring.

2. Remove the pan from the heat.Combine sugar mixture with the vinegar and mint in a serving jug. Serve: at room temperature with roast leg or rack of lamb

Bread Sauce

Bread Sauce
Bread Sauce


Preparation time: 1 minute

Total cooking time: 25 minutes

Makes 1 cups

2 whole cloves

1 medium onion , peeled

1 cup milk

1 bay leaf

50 g fresh crumbs (3 slices)

1/4 cup cream


  1. Push cloves into onion.Combine onion,milk and bay leaf in a pan.Bring to a boil.Remove from the heat cover; leave to infuse for 10 minutes.Remove onion and bay leaf.

2. Add bred crumbs and season.Return pan to heat,cover;simmer gently for 10 minutes,stirring occasionally. Stir in cream.Serve warm with roast chicken or roast turkey

Shitake Mushroom Sauce

Shitake Mushroom Sauce
Shitake Mushroom Sauce


Total preparation time: 15 minutes

Total cooking time: 10 minutes


30 g butter

200 g shiitake mushrooms ,thinly sliced

2 tablespoons muscat

1/4 cup rich rich beef stock

2 tablespoon wholegrain mustard

3/4 cup cream

Salt and freshly ground pepper

1 Tablespoon finely chopped freh parsley.


  1. Melt the butter in a small pan,add the mushrooms and stir over moderate heat until the mushrooms are soft.

2.. Add the muscat and stir until almost evaporated.Stir in the stock, mustard and cream, then bring to the boil while stirring.Lower the heat and simmer for 5 minutes or until the mixture has reduced and thickened slightly.Season , add parsley and serve.

SERVE over pan fried, grilled or roast beef or pork, with grilled lamb cutlets, pan fried tuna steaks, or chicken fillets, and beef or lamb burgers.Toss through hot pasta.

Angel Sauce



Preparation time: 10 minutes

Total cooking time: 2 minutes

Serves 4

125 g butter

3 egg yolks

1 ½ tablespoons lemon juice

freshly ground pepper

2 egg whites


(1) Heat the butter slowly in a pan until it begins to bubble. Place the egg yolks,lemon juice and pepper in a blender and blend for 5 seconds.Slowly pour the hot butter onto the yolk mixture in a steady stream until all the butter has been added.Transfer the sauce to a large bowl and allow to cool.Stir occasionally to prevent a skin forming on the surface of the sauce.

(2.) Place the egg whites in a small, dry bowl.Using electric beaters., beat the whites until soft peaks form.Fold into the sauce.Refrigerate for at least 30 minutes before serving (the sauce can be prepared ahead and refrigerated for up to 24 hours)

Serve over steamed artichokes,asparagus or green beans,cooked pealed prawns or grilled scallops,oysters on the half shell,smoked salmon or any grilled fish.

Tomato Pasta Dressing

Tomato Pasta Dressing
Tomato Pasta Dressing


Preparation time: 20 minutes

Total cooking time: 20 minutes 

Serves 4

1.5 kg large ripe tomatoes

1 tablespoon olive oil.

1 medium onion, finely chopped

2 cloves garlic, crushed

1 teaspoon dried oregano leaves

2 tablespoons tomato paste

1 teaspoon sugar

Salt and pepper.


1. Mark a small cross on a base ( opposite stem end) of each tomato.Place in boiling water for 2 minutes, remove with tongs and drain.Peel the skin down from the cross and discard.Finely chop the remaining tomato flesh.

2.Heat the oil in a medium pan.Add the onion and cook.Stirring over medium heat for 3 minutes or until soft.Add the garlic and cook for 3 minutes or until soft Add the garlic and cook for 1 minute.Add the tomato.

3.Bring to the boil ,reduce the heat and simmer.uncovered for about 15 minutes or until the sauce has thickened slightly. Season to taste.Keep covered for up to 2 days in refrigerator, freeze for up to 2 minutes.Reheat in a pan or in the microwave

Rich Bolognese Sauce

Rich Bolognese Sauce
Rich Bolognese Sauce


Preparation time: 15 minutes

Total cooking time: 1 ½ hours

Serve 4

2 tablespoons of olive oil

1 large onion chopped

1 medium carrot chopped

1 sticky celery chopped

2 cloves garlic crushed

500 g beef minced

2 cups beef stock

1 ½ cups red wine

2 × 425 g canned tomatoes

1 teaspoon sugar


(1). Heat oil in a large based heavy pan.Add onion , carrot and celery and cook, stirring over medium heat for 5 minutes until softened.Add garlic and cook 1 minute further.

(2.) Add the mince to the pan.Cook,breaking up with a fork,until well browned.Add the stock wine,undrained crushed tomatoes and the sugar.

(3).Bring to the boil,reduce heat and simmer,uncovered ,for 1-1 ½ hours,stirring occasionally. Season to taste with salt and pepper.Keep covered up to 2 days in the refrigerator or freeze up to 2 months.Reheat in a pan or in a microwave.

Serve hot over pasta or as a sauce in a pizza base.

Quick Peanut Sauce

Quick Peanut Sauce
Quick Peanut Sauce


Preparation time: 5 minutes

Total cooking time: 15 minutes

Makes 2 cups

1 cup roasted unsalted peanuts

2 tablespoons olive oil

1 onion chopped

2 cloves garlic, crushed

3 cm piece green ginger,grated

½ teaspoon chili powder

2 teaspoon curry powder

1 teaspoons ground cumin

400 ml can coconut milk

3 tablespoons soft brown sugar

1 tablespoon lemon juice

salt to taste


(1). Place the peanuts in a food processor and process until they are finely chopped.

(2). Heat the oil in a medium pan.Add the onion and cook over medium heat over 5 minutes or until softened.Add the garlic , ginger,chili curry and cumin and cook,stirring for 2 minutes.

(3). Add the coconut milk ,brown sugar and processed peanuts .Reduce the heat and cook for 5 minutes or until the sauce is thickened.Add the lemon juice, season and serve.(for a smoother sauce,process in a food processor for 30 seconds) Serve with beef or chicken kebabs and with grilled chicken.