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!
This recipe was originally published on March 20, 2020. The blog post notes, photos, and recipe were updated on August 22, 2023.
Table of contents
For many, the idea of making homemade spaghetti sauce conjures up images of long hours and hard work in the kitchen. An afternoon of peeling potatoes, boiling pots, tomato sauce splattered all over the counters.
Whereas, for some of us, the idea of a leisurely long afternoon in the kitchen would be enjoyable, it's simply not always a possibility. Busy evening schedules, rushed dinner prep, and starting the kiddos' bedtime routines can cut in despite our highest hopes.
Thankfully, I am here with not only the quickest (30 minutes!) and easiest (only 2 steps!) homemade spaghetti sauce out there. But of course, we aren't just about convenience here, either. This tomato sauce is bright, perfectly acidic, complex yet balanced, and abounding in jammy tomato flavor. Serve this sauce wherever you enjoy marinara sauce for happy tastebuds and rave reviews!
If you'd like more delicious pasta sauce recipes, check out my turkey bolognese, Instant Pot bolognese, and pumpkin pasta sauce.
This Spaghetti Sauce 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 - seasoning the sauce to perfection.
- Red wine vinegar - brings out the brightness of the tomatoes and adds dimension to the pasta sauce
- Salt - enhances the both the sweet and savory flavors of the sauce and helps to balance the acid of the tomatoes.
- 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 - adds classic mellow garlicky notes to the sauce.
- 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.
How to Make Homemade Spaghetti Sauce
- Add all the sauce ingredients to the bowl of a blender. Run the blender on medium or high speed until smooth.
- 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!
- 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.
Recipe Pro-Tips
- 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.
- 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!
- Adding Additional Seasonings: 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.
- Making the Sauce Without A Blender: If you don't have a food processor, you can also blend it up with an immersion blender in the saucepan before bringing the spaghetti sauce to a simmer.
Variations
- Meat Spaghetti Sauce: To make spaghetti sauce with ground meat, just 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. Purée the tomato sauce as directed before pouring over the cooked meat. Simmer, stirring every few minutes, for 20-25 minutes, or until the sauce has thickened.
- Instant Pot Spaghetti Sauce: To make marinara spaghetti sauce 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 before serving.
- Adding Additional Seasonings: 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.
Serving Suggestions
This sauce is delicious anywhere you would usually serve marinara sauce. Serve it on pasta or in, pasta bake, or use it to make Instant Pot meatballs. This marinara sauce also makes a fantastic dipping sauce for breadsticks or calzones, or a great base for a meat sauce.
You can also make pizza sauce with this marinara sauce. I recommend simmering the sauce down an extra 5-10 minutes, however, as thicker tomato sauce tends to work better on pizza.
Storage Directions
- Refrigeration: Leftover tomato pasta sauce lasts covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: Cooled pasta sauce can be frozen in a freezer-safe container for up to 3 months. Defrost the sauce in the refrigerator for 8-12 hours or in a saucepan over low heat.
Tools needed to make this recipe
- Measuring cups & spoons
- Blender or food processor
- Saucepan
- Silicone spatula or wooden spoon
More Italian-Inspired & Pasta Recipes
- Italian Sausage and Peppers Pasta
- Chicken Bolognese
- Sausage Risotto
- Sun-Dried Tomato Pesto (Red Pesto)
- Zucchini Lasagna
- Instant Pot Risotto
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Recipe Card
Homemade Spaghetti Sauce
Email FacebookIngredients
- 1, 28 oz. canned whole peeled or diced tomatoes
- 3 tablespoons tomato paste
- ½ teaspoon dried oregano
- ¾ teaspoon dried basil
- 1 teaspoon red wine vinegar
- 1 teaspoon salt
- 1 ½ teaspoon granulated sugar
- 3 large peeled garlic cloves
- ¼ cup water
- 2 tablespoons olive oil
Instructions
- Combine all the ingredients in the order listed to a blender or food processor and run on low speed for 10-30 seconds, or until the mixture is smooth.
- Add the sauce to a saucepan and bring to a light simmer over medium-low or medium heat and simmer for 25-30 minutes, stirring frequently, or until the sauce thickens up and turns a darker red. Remove from the heat and serve!
Notes
- Refrigeration: Leftover tomato pasta sauce lasts covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: Cooled pasta sauce can be frozen in a freezer-safe container for up to 3 months. Defrost the sauce in the refrigerator for 8-12 hours or in a saucepan over low heat.
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- Meat Spaghetti Sauce: To make spaghetti sauce with ground meat, just 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. Purée the tomato sauce as directed before pouring over the cooked meat. Simmer, stirring every few minutes, for 20-25 minutes, or until the sauce has thickened.
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- Instant Pot Spaghetti Sauce: To make marinara spaghetti sauce 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 before serving.
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- Adding Additional Seasonings: 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.
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