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Quick Marinara Sauce

This Quick Marinara Sauce is SO EASY! Whip up this flavorful homemade sauce in under 30 minutes for a perfect weeknight dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil For a silky texture and rich flavor.
  • 2 tablespoons unsalted butter Adds depth and creaminess.
  • 1 medium onion finely diced
  • 2-3 cloves garlic minced or grated
  • 2 tablespoons dried oregano Classic Italian herb for seasoning.
  • 1 teaspoon crushed red pepper flakes A touch of heat, adjust to your taste.
  • 1 teaspoon dried basil For a hint of sweetness and earthiness.
  • 28 ounces crushed tomatoes The star of the show, providing body and flavor.
  • Salt & pepper to taste

Instructions

  • In a large skillet or saucepan, heat the extra-virgin olive oil and unsalted butter over medium heat. Once the butter is melted and bubbling, add the finely diced onion. Sauté for about 5-7 minutes until the onion is translucent and fragrant.
  • Stir in the minced garlic and cook for another minute until it becomes fragrant. Be careful not to burn it! Next, add the dried oregano, crushed red pepper flakes, and dried basil. Stir well to combine and let the spices toast for about 30 seconds.
  • Pour in the 28 ounces of crushed tomatoes. Stir everything together, ensuring that the spices are evenly distributed throughout the sauce.
  • Add salt and pepper to taste. Remember, you can always add more later, so start with a pinch and adjust as needed.
  • Bring the sauce to a gentle simmer. Let it cook for about 15-20 minutes, stirring occasionally. This will allow the flavors to meld beautifully. You’ll know it’s ready when the sauce thickens slightly and the aroma fills your kitchen.

Equipment

  • Large skillet or saucepan
  • Wooden Spoon
  • Cutting board and knife
  • Measuring Spoons
  • Can opener

Notes

  • Store in an airtight container in the refrigerator for up to 5 days.
  • To freeze, allow the sauce to cool completely, then transfer it to freezer-safe bags or containers. It can last up to 3 months in the freezer.
  • For a creamier sauce, add a splash of heavy cream or a dollop of ricotta at the end.