Super Easy Marinara Sauce

So easy you’ll never need to use store-bought marinara again!

OK – I know I posted an Easy Marinara Sauce recipe before, but given that it involved chopping half a dozen different veggies, I feel like I may have been exaggerating the “easy” part just a little. Don’t get me wrong – it’s super delicious and healthy, it’s just not as simple as it gets. This marinara, on the other hand – not sure how it could get easier. I guess, technically, buying a commercial brand of pasta sauce is easier, but not by much, and this is way healthier and more delicious.

Just open up a big can of crushed tomatoes and a can of diced tomatoes (technically you don’t even need the diced tomatoes, but I like a little chunkiness to my marinara sauce). Dump them in a pot. Add a few dried spices (I’m not even making you chop garlic! But if you have a hankering to chop something by all means use fresh) and you’re good to go!

I don’t even have any progress photos because there’s pretty much no progress aside from opening a can or two and twisting the lids off some spices. My one suggestion is to start this sauce when you start the water boiling for the noodles – if it gets at least a good 20-30 minutes of simmering time it’s very happy.

I know there’s a million recipes for tomato sauce on the internet, but I wanted to add my contribution – I think it’s pretty delicious! Plus, I’m going to be giving you a recipe for a crazy good Eggplant Parmesan next week and I figured it would be nice to link to a homemade marinara sauce to go with it.

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Super Easy Marinara Sauce

Vegan, Gluten Free, Soy Free, Low Fat, Refined Sugar Free
Prep Time5 mins
Cook Time20 mins
Total Time25 mins


  • 1 28 oz. can crushed tomatoes
  • 1 15 oz. can diced tomatoes
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp garlic powder feel free to use 2-3 cloves fresh
  • 1/2 tsp onion powder feel free to use 1/2 a fresh onion, minced
  • Pinch red pepper flakes add a few pinches if you like your sauce to have a little heat
  • Pinch black pepper to taste


  • Combine all ingredients in a saucepan and heat over medium heat until boiling, then reduce heat and simmer for at least 20 minutes, up to an hour.


  • I do this every week, except with fresh tomatoes, which are marked down at our local produce shop ($0.99 gets you 5-6 vine tomatoes; score!). with a bit of knife work, some time in the slow cooker, and then finishing up on the stove top, I have fresh marinara sauce for the week.

    I’ve pretty much eliminated canned foods from my diet (too much sodium; BPA in the lining), but occasionally have some on hand for emergencies. 🙂

    thanks for sharing this recipe!

  • lovin” all of the ingredients in this perfect Italian classic recipe! I’ll have to make this when my tomatoes are ripe! Thanks!

  • This sauce it’s amazing, I have it bookmarked because I’ve made it so many times now. I do use fresh garlic and onion. I cook very healthy all the time, it’s great not having to buy supermarket sauce but being so easy atthe same time.

  • I’m trying to cut salt and sugar and oil from my diet, in addition to going vegan, so I nixed even Ragu Traditional. I tried Muir Glen canned sauce but the flavor wasn’t right and was disliked by our whole household. I’ll be trying this and omitting salt.

  • Yum, that looks great. I was just wondering, how long does it stay refrigirated without turning bad and does it freeze well?

    Much love

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