I've made this homemade marinara sauce with canned tomatoes more times than I can count, and it's the one I keep coming back to. It uses simple pantry ingredients, comes together without much effort, and gives you a rich, flavorful sauce without needing fresh tomatoes or extra steps.
A Little Note from My Kitchen
I used to keep jars of marinara in the pantry without thinking twice about it. And honestly, there's nothing wrong with that. Some weeks, you just need dinner to come together quickly.
But once I started making it at home, I realized how simple it actually is.
If you've got a quiet Sunday afternoon, this is the kind of thing that's worth putting on the stove. It doesn't take much-just a handful of ingredients and a little time to let it simmer. And when it's done, you've got a sauce that carries you through the week.
We'll use half of it for spaghetti with meat sauce, and the rest usually carries us into another dinner later in the week… chicken parmesan, meatball subs, sausage and peppers, or even warmed up as a dipping sauce for mozzarella sticks.
It's one of those small things that makes your kitchen smell amazing and the rest of the week feel easier.
~ Holly ❤️
Why This Sauce Works
This isn't complicated, but there are a couple of small things that make a difference.
- Cooking the tomato paste first builds deeper flavor- Letting it cook with the onions takes away that sharp edge and gives the sauce a richer base.
- Anchovy paste adds depth (without tasting fishy)- It melts right in and rounds everything out. You won't notice it-it just makes the sauce taste more complete.
- Canned crushed tomatoes keep it simple and consistent- No blending, no extra steps. Just a good texture right from the start.
Let's Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
- Olive oil - starts the base and helps soften the onion
- Yellow onion - adds a little natural sweetness and depth
- Garlic - brings that classic, savory flavor
- Anchovy paste - melts right in and deepens the sauce (you won't taste it, promise)
- Tomato paste - cooked down to concentrate and build richness
- Crushed tomatoes - the heart of the sauce with the perfect texture
- Dried oregano - gives it that familiar Italian flavor
- Salt + black pepper - to bring everything together
- Fresh basil or parsley - stirred in at the end to keep it fresh
How This Easy Homemade Marinara Sauce Comes Together
Start by softening your onion in olive oil until it's just starting to turn golden. Nothing rushed here-this is where the flavor begins.
Add the tomato paste and let it cook for a couple of minutes. You'll see it darken slightly and start to stick just a bit to the pan-that's where the flavor builds.
Then in goes the garlic and anchovy paste. Stir it in and let it cook just long enough to smell it-about a minute.
Pour in the crushed tomatoes, add your seasonings, and bring it to a gentle simmer.
Let it cook partially covered for about 15-20 minutes while everything settles into itself. Stir in your fresh herbs.
Taste and adjust the salt if it needs it.
How I Use This Marinara Sauce Recipe During the Week
This is where it really starts to earn its place-especially when you're cooking for two and don't want to start from scratch every night.
- Tossed into my Small Batch Spaghetti with Meat Sauce (for two)
- Mixed into Chicken Parmesan with Orzo
- Layered into Baked Ravioli Lasagna with Fresh Homemade Ricotta
- Slathered onto Meatball Subs
- Used as a quick dipping sauce for bread or mozzarella sticks
Cooking for Two
This is the kind of small-batch marinara sauce that works well when you're cooking for two but still want enough for another meal later in the week.
Usually, I make one batch and split it in half right away so I know I've got two meals covered.
Tips for Success
- It tastes too acidic- Add a small pinch of sugar or let it simmer a little longer to mellow out the tomatoes.
- It's too thick- Stir in a splash of water or pasta water until it loosens up to the consistency you like.
- It's too thin- Let it simmer uncovered for a few more minutes so it can reduce and thicken naturally.
- The flavor feels flat- This usually just needs a little more salt. Taste and adjust slowly-it makes a big difference.
- It tastes bitter- The garlic may have cooked too long, or the heat was too high. Next time, lower the heat and add garlic later.
- It's missing that "something"- This is where the anchovy paste helps. If you skipped it, a tiny bit stirred in at the end can round everything out.
Frequently Asked Questions
Yes. Let it cool completely, then store it in freezer-safe containers. It reheats well and keeps for a few months.
No, but it's worth trying at least once. It melts into the sauce and adds depth without tasting fishy.
You can, but canned crushed tomatoes are more consistent and save time.
It will keep in the fridge for about 4-5 days in an airtight container. I usually portion it out so I know exactly what I have for the week.
Related Recipes
One Last Thing
If you've been relying on jarred sauce, I get it. I did the same for a long time.
But this is one of those recipes that quietly changes how your week feels. You spend a little time once, and then dinner comes together faster for the next few days.
And there's something about knowing it's already in the fridge, ready to go, that just makes the rest of the week easier.
DID YOU MAKE THIS RECIPE?
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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
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Easy Homemade Marinara Sauce with Canned Tomatoes
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ medium yellow onion finely chopped
- 3 garlic cloves minced
- 1-2 teaspoon anchovy paste (trust me here)
- 1 tablespoons tomato paste
- 1 28 oz can crushed tomatoes
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoons fresh basil or parsley chopped (plus more for finishing)
Instructions
- In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and just starting to turn golden.
- Stir in the tomato paste and let it cook with the onions for a couple of minutes. This step makes a difference-it deepens the flavor and takes away that raw tomato taste.
- Add the garlic and anchovy paste. Stir it around for about a minute until everything smells good and blended. The anchovy melts right in-you won't taste it, but it gives the sauce a richer, more balanced flavor.
- Pour in the crushed tomatoes and add the oregano, salt, and pepper. Bring it up to a gentle simmer, then lower the heat and let it cook partially covered for about 15-20 minutes.
- Once it's done, stir in the fresh herbs and taste. Adjust salt if needed.
Notes
Nutrition Facts
| Calories | 90 |
| Total Fat | 4g |
| Carbohydrates | 12g |
| Fiber | 3g |
| Sugar | 6g |
| Protein | 2g |
| Sodium | 360mg |
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