Easy Pasta Sauce (Marinara) (2024)

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My Easy Pasta Sauce is so quick and delicious, you can forget store-bought spaghetti sauce! Enjoy this authentic Italian recipe for homemade marinara with no added sugar. Don't miss my tips for making the best tomato sauce that's not bitter!

This is where it all started, folks. This delicious, homemade marinara sauce was the first recipe ever posted on Cooking with Mamma C back in 2014.

That should give you an idea of how much we love this Easy Pasta Sauce and how useful it is in many of my Italian recipes. And, it's not just for pasta!

The best homemade pasta sauce

If it's never occurred to you to make homemade tomato sauce for pasta, allow me to convince you.

First, you can make my Easy Pasta Sauce in 25 minutes. Really! There's no need to cook marinara for hours, unlike meat sauce.

Second, did you know store-bought tomato sauce can contain more sugar per serving than a candy bar?

A half-cup serving of jarred marinara from the store can contain up to 10 grams of sugar. Meanwhile, a fun-size Snicker's Bar has eight grams of sugar!

And who only uses half a cup of sauce?

My easy tomato sauce contains no sugar, so it's healthier.

Third, you can't beat the taste of this homemade marinara!

This is my go-to marinara recipe, so I've made it hundreds of times. I used to serve it with rigatoni at the cast parties we hosted for 150+ teenagers over the years. They'd always say it's the best tomato sauce they'd ever had.

And I'd think, "It's so simple. What makes it the best?"

I'm guessing it's because I skip the sugar...and don't use oregano either.

Sugar ruins the flavor profile of marinara, in my humble opinion. And, oregano, especially dried, makes tomato sauce bitter.

I'm pretty sure that's why there's so much sugar in store-bought sauce ― to counteract the oregano.

So, I never use oregano in my spaghetti sauce. Neither does my family, my husband's family, nor any of our friends from Italy.

Let's take a closer look.

Recipe ingredients

Crushed Tomatoes: Crushed tomatoes provide the perfect texture for this easy pasta sauce. They're not runny like purée or peeled tomatoes, and you won't need to add any tomato paste.

If you have garden tomatoes, be sure to use this Homemade Spaghetti Sauce from Fresh Tomatoes recipe.

Olive Oil: I recommend using regular olive oil instead of extra-virgin. Regular olive oil has a milder flavor.

Bay Leaf: A bay leaf in spaghetti sauce adds a nice, savory flavor.

Tips to prevent bitter tomato sauce

Start with good-tasting tomatoes, ideally the San Marzano variety, which is more sweet. Tuttorosso tomatoes (affiliate link) also work well.
Use regular olive oil, which has a mild flavor compared to extra-virgin olive oil.
Use fresh garlic cloves without green shoots. The green garlic will be bitter.
Don't use oregano, which is bitter.
Add a little chopped onion, which provides savory sweetness. This is an optional step, and I'll skip it if I'm in a hurry or want a less sweet sauce.
If you still detect some bitterness in your sauce, try adding a little more olive oil and a bit more salt.

How to make easy pasta sauce

See the recipe card at the end of this post for full instructions, but here's an overview.

Heat olive oil on medium-high in a large skillet. If using chopped onions, add them and cook until soft.
Add crushed garlic and let that cook for about a minute, stirring. Don't let the garlic burn.
Pour in the crushed tomatoes and stir to combine. Add the seasonings and bay leaf.
When the sauce comes to a boil, lower the heat and prop a lid on the pan. Let the sauce simmer for 20-30 minutes, stirring occasionally to prevent sticking.
Stir in fresh basil leaves.

Ways to use marinara sauce

I often make this marinara in big batches so I can use it in other dishes besides pasta. I use the sauce on pizza, spaghetti squash, lasagna, Italian Stuffed Peppers, Italian Meatloaf with Chicken or Turkey and Homemade Manicotti with Crepes. It's perfect to have on hand to make Pasta al Forno with Smoked Mozzarella and to dip Baked Breaded Eggplant Slices into for an appetizer.

Frequently asked questions

How much marinara sauce per pound of pasta?

You will need four cups of marinara sauce per pound of pasta. This equals one quart. One batch of this recipe makes enough for a pound of pasta.

Can you freeze tomato sauce?

Yes! Store the sauce in plastic tubs with lids.

I use quart-size containers (affiliate link) or half-quart ones, depending on how much I need to store.

How do you cut acidity in tomato sauce?

You can add a half teaspoon of baking soda to tomato sauce to cut down the acidity.

More recipes like this

Authentic Italian Beef Meatballs - Make three batches of marinara to cook the meatballs! It'll become a delicious Sunday sauce.
Gluten-Free Turkey Meatballs in Sauce
Italian Meat Sauce with Country Ribs
Spaghetti Bolognese
Instant Pot Braciole (or Stovetop)

Enjoy!

Friends, if I had to choose one recipe I couldn't live without, it's this Easy Pasta Sauce. If you try it, don't forget to leave a comment and a rating!

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Easy Pasta Sauce (Marinara)

You'll love this Easy Pasta Sauce! This recipe makes enough sauce for one pound of pasta. Make extra marinara to freeze!

4.52 from 31 votes

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Course: Main Course

Cuisine: Italian

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 5

Calories: 148kcal

Author: Mamma C

Ingredients

▢ 28 ounces crushed tomatoes
▢ ¼ cup olive oil regular, not extra virgin
▢ 2 cloves garlic peeled and chopped
▢ 1 small onion chopped (optional)
▢ 1 bay leaf
▢ ¼ teaspoon salt
▢ ¼ teaspoon red pepper flakes
▢ 2 fresh basil leaves

US Customary - Metric

Instructions

Heat olive oil in a large skillet (or large sauce pan if making more than one batch) on medium high.
Add onion, if using, and cook until soft, around four minutes, stirring occasionally.
Add garlic to pan and cook for a minute, stirring a couple of times.
Add crushed tomatoes, bay leaf, salt, and pepper flakes; stir.
When sauce starts to boil, lower the temperature and loosely cover the pan with a lid, using a wooden spoon resting on the rim of the pan to keep the lid propped open.
Cook on low, stirring occasionally, for 20-30 minutes. Because the tomatoes you use are a factor, taste along the way to see if any extra salt is needed. If you detect any bitterness, add a little more olive oil.
When the sauce is cooked, add basil leaves and stir in before serving. Serve with pasta, zucchini noodles or over pizza. Refrigerate leftover sauce in a tightly sealed container for one week, or freeze it.

Video

Notes

Tips for a marinara sauce that's not bitter

- Start with good-tasting tomatoes. Use crushed tomatoes from the San Marzano region of Italy, if possible. Tuttorosso tomatoes (affiliate link) also work well.
- Use regular olive oil, which has a mild flavor compared to extra-virgin olive oil.
- Use fresh garlic cloves without green shoots. The green garlic will be bitter.
- Don’t use oregano, which is bitter.
- Add a little chopped onion, which provides savory sweetness. This is an optional step, and I sometimes skip it if I'm in a hurry or want a less sweet sauce.
- If you still detect some bitterness or acidity in your sauce, try adding a little more olive oil and a bit more salt. Keep in mind that different brands of tomatoes will contain different amounts of salt, so you'll need to season accordingly.
- As a last resort, Mom's tip is to add a half teaspoon of baking soda to the sauce to cut down the acidity.

Tips for making more than one batch of sauce

If you are making a larger quantity of sauce, you will need to increase the cooking time. If doubling the quantity, a minimum of 30 minutes is needed for cooking.
For triple and quadruple batches, cook the sauce for an hour.
If making a huge batch for a party, cook it for 90 minutes.
Also, you can just use one bay leaf for up to a triple batch. If you are making quadruple or more, use two bay leaves.

Nutrition

Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

(Recipe source: Cooking with Mamma C. Adapted from my Nonna's method. Originally published on June 1, 2014 and updated now with new photos and text.)

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