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Easy Marinara Sauce

Cook up a batch of this easy marinara sauce to use as a pasta sauce, pizza sauce, or dip. Recipe can be doubled or tripled and frozen for up to 6 months.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Sauce
Cuisine: Italian
Keyword: vegetarian
Servings: 6 cups
Author: Lindsey Johnson
Cost: $12


  • Large saucepan


  • 2 tablespoons olive oil or butter
  • 1 medium onion diced
  • 3-4 garlic cloves minced
  • 1 tablespoon dried Italian herbs
  • 1 28-ounce can diced tomatoes, undrained
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can tomato sauce
  • Salt and pepper to taste


  • Heat olive oil or butter in a large saucepan or Dutch oven set over medium-high heat. When oil is shimmering, add the onion. Saute for 5-7 minutes, lowering heat if necessary, until onion softens and starts to become translucent.
  • Add the garlic and Italian herbs. Saute for 30-60 seconds.
  • Add the diced and crushed tomatoes, tomato sauce, and 1/2 teaspoon salt and black pepper, to taste. Stir well. Bring to a simmer over medium-low heat. Let cook for at least 20-30 minutes, or longer to allow flavors to blend. Taste and add more salt and pepper, if needed.
  • Allow sauce to cool slightly before transferring to airtight containers or jars.


  • This can also be made in a slow cooker. Saute the onion, garlic, and Italian herbs, then transfer to a slow cooker and add the tomatoes and tomato sauce. Cook on LOW for 6-8 hours or HIGH for 2-3 hours.
Will keep in refrigerator about 1 week and can be frozen up to 6 months.