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You will never believe how easy this Homemade Pasta Sauce Recipe is! It is perfect on pasta, calzones, breadsticks, and more.

This recipe was originally published on March 20, 2020. The blog post notes, photos, and the recipe were updated on March 25, 2021, though the original introducing essay remains.

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Homemade pasta sauce doesn't need to be a chore! This marinara sauce recipe is ready in just two steps and less than 25 minutes. It's rich and saucy, perfectly seasoned, and bursting with tomato flavor. Whip up a batch of this spaghetti sauce tonight!

I've seen and heard about it and you might have, too -- many grocery stores are currently out of tomato pasta sauce.

First came the rush on TP, Clorox wipes, and hand sanitizer, and now comes the rush on pantry staples.

There's nothing to worry about, however, because I'm here to share that homemade pasta sauce doesn't have to be a drag.

Yes, that's right-- long gone are the times of spending full days in the kitchen preparing sauce -- either for dinner that night or for canning for the months to come.

Instead, I've been spending the last few years making a quick and easy homemade pasta sauce that's lower in sodium and added sugar than most jarred pasta sauces you can get in the store.

"Just how quick and easy are we talking here, Chels?" you might be thinking.

We're talking only two steps and less than 30 minutes before having a flavorful and fresh (with no preservatives!) pasta dinner on the table. I know. So why don't we go sharing that news now?

Either that or run to the kitchen to get started on dinner. I'm in full support either way. 🙂

P.s. -- I also have directions for how to make this sauce into a meat sauce and also how to cook it with meatballs. Read the recipe notes to learn how!

Here at Mae's Menu, we have a variety of readers: those who are more experienced in the kitchen and want to zip straight through to the recipe and those who want to learn more about the dish, potential substitutions, and more.

To skip straight to the recipe, just click "Jump to Recipe" at the top left of this post. To browse the post quickly, just click the headings in the table of contents below.

This absolute easiest homemade pasta sauce recipe is...

• Rich
• Tomato-y
• Saucy
• Garlicky & herby
• Made in just two steps
• Ready in under 30 minutes!

Long gone are the days of homemade pasta sauce taking forever and making a huge mess! This tomato sauce recipe is truly a game-changer!

Recipe ingredients:

• Canned tomatoes - peeled or diced without seasonings are best; use San Marzano tomatoes if you can, as they have fantastic flavor
• Tomato paste - adds depth to the sauce
• Dried oregano & basil
• Red wine vinegar - brings out the brightness of the tomatoes and adds dimension to the pasta sauce
• Salt
• Granulated sugar - just a touch brings out the sweetness of the tomatoes; omit if you please, but this small amount really does add so much
• Garlic cloves
• Water
• Olive oil - rounds out the sauce with great dimension and mouthfeel

Recipe substitutions:

• Vinegar - balsamic vinegar can work in place of the red wine vinegar
• Sugar - coconut sugar or brown sugar can substitute for the granulated sugar, though it will add a very slight molasses flavor to the sauce

How to make pasta sauce:

1. Add all the sauce ingredients to the bowl of a blender. Run the blender on medium or high speed until smooth.
2. Add the sauce to a saucepan and bring to a simmer. Cook for 20-25 minutes, or until the sauce has thickened and is a darker color red. Serve the sauce hot!
3. Note: You can simmer the sauce for up to an hour if you prefer -- it will add more dimension and flavor to the sauce -- but make sure to add extra water and stir throughout the cooking time. This will keep the sauce from getting too thick and/or burning.

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Recipe pro-tips:

1. Don't use fresh tomatoes - fresh tomatoes are great in their own right, but they don't work in this recipe. We want tomatoes that are already cooked down, so canned is best.
2. Use fresh (i.e. non-expired) dried herbs - dried herbs flavor can flatten over time so use dried herbs that are less than 1 year old and stored in a cool and dry place for the best flavor!
3. Add additional seasonings as you wish - dried red pepper flakes, fennel seed, Italian seasoning blend, extra garlic, and more are all also great in this pasta! Blend or stir extra into the sauce as you see fit.

Pasta sauce serving suggestions:

This sauce is delicious anywhere you would usually serve marinara sauce. Serve it on pasta or in a pasta bake; as a dipping sauce for breadsticks or calzones; as a meat sauce (see below for directions) or even on polenta.

You can also use this pasta sauce on pizza. I recommend simmering the sauce down an extra 5-10 minutes, however, as thicker tomato sauce tends to work better on pizza.

Can you make this recipe without a blender?

Yes, you can make this recipe without a blender. You can also blend up the sauce in a food processor or with an immersion blender.

If using an immersion blender, blend the sauce in the saucepan before bringing it to a simmer over heat.

Can you double or triple this recipe?

Yes, you certainly can double or triple this recipe! Just multiply the ingredients by the desired amount, blending the ingredients in batches if needed. Simmer the sauce as directed, adding 8-10 minutes of simmering time on for every multiple you increase the recipe by.

Can you make this marinara sauce in the Instant Pot?

Yes, you can make this pasta sauce recipe in the Instant Pot. Just blend the sauce as directed and then pressure cook it on high for 7 minutes. Quick-release the pressure from the pressure cooker and Instant Pot marinara sauce is yours!

Can you make meat pasta sauce with this recipe?

Yes, it is super simple to make meat sauce with this recipe. Here's how:

1. Blend up the pasta sauce in a blender or food processor until smooth. Set aside.
2. Brown 1 pound of ground beef, Italian sausage, or ground turkey in a deep skillet or dutch oven over medium heat, crumbling as you cook, for about 5-7 minutes, or until the meat is cooked through.
3. Add the tomato sauce to the ground meat and bring to a simmer over medium heat. Simmer, stirring every few minutes, for 20-25 minutes, or until the sauce has reduced and turned a darker color red.

Storing & freezing directions:

Leftover tomato pasta sauce lasts covered in the refrigerator for up to 5 days.

To freeze this sauce, first let it cool to room temperature. Package the sauce in freezer-safe containers and freeze for up to 3 months.

Tools needed to make this recipe:

• Measuring cups & spoons
• Blender or food processor
• Saucepan
• Silicone spatula or wooden spoon

Other Italian recipes to check out:

• Sausage Risotto
• Chicken Bolognese
• Italian Sausage Casserole with Ricotta Cheese
• Sun-Dried Tomato Pesto (Red Pesto)
• Zucchini Lasagna
• Italian Beef Ragu
• Instant Pot Risotto

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