Super Easy Vegan Marinara Sauce

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

Vegan Marinara Sauce

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 vegan 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 marinara 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.

Vegan Marinara Sauce

Super Easy Vegan Marinara Sauce

Vegan, Gluten Free, Soy Free, Low Fat, Refined Sugar Free
Click stars below to rate, or leave a full review in the comments
4.91 from 10 votes
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

  • 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

Instructions

  • 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.
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14 Comments

  • 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

  • Melissa: 2 cups, for the diced & 3.5 cups for the crushed.

    So 5.5 cups total.

    The poundage, or # of tomatoes varies, according to what type of fresh tomatoes you are using, such as more Roma tomatoes would be needed than 2 large 1 pound tomatoes.

    If you are buying fresh tomatoes, by the pound, (16oz.) then, you’d need at least 3 one pound tomatoes.

    16 oz.(1# fresh tomato) x 3 = 48 oz.

    28 oz (can)+ 15 oz. (can) = 43 oz. total.

    So that’s about a half cup difference, between canned, and fresh. I don’t think that half a cup will make that much difference, when the sauce is cooked down.

    One might need to add some tomato paste, if the sauce is too runny.