I absolutely love Italian food, and this hearty marinara sauce has quickly become my new go-to pasta sauce—it even doubles as a tasty dip! My two time-saving hacks make this recipe come together in just 20 minutes. My first hack is tomato passata (puree) to save time and effort, and I'll reveal my second hack a little later in this post.
What I love about this homemade marinara sauce is that it requires no chopping (yay!), uses simple pantry ingredients, can be made ahead, and, like this vegan pesto, keeps well in the fridge for days!
It's also incredibly versatile. I use it as a sauce for pasta (of course!), pizza, and lasagna. It also works well as a dipping sauce. It is kid-friendly too! Sounds perfect, doesn’t it?! And it is.
Recipe idea:
Make delicious tri-color lasagna with a layer of my Alfredo sauce without heavy cream, a layer of this marinara sauce, and the third layer of my lush spinach pasta sauce.
Keep a jar of this hearty marinara sauce in the fridge, and trust me, it’s a lifesaver on busy weeknights—just like how my homemade pesto makes this pasta al pesto come together in a matter of minutes.
Jump to:
What is marinara sauce?
Marinara sauce, a hearty tomato sauce, is made with tomatoes, simple spices, and Italian herbs.
Marinara is almost always a quick-cooked sauce and is served with pasta. The classic version is flavored with olive oil and garlic, though some variations include onions for added flavor.
About my recipe
I first saw this recipe posted on Instagram. This recipe has been a game-changer, and I can safely say it's the best marinara sauce I've ever tasted!
Traditional marinara sauce is made with fresh tomatoes—typically San Marzano tomatoes, found in the Campania region of Italy. In the traditional method, the tomatoes are crushed and then cooked with olive oil, salt, black pepper, garlic, and fresh herbs.
The sauce is simmered until the tomatoes soften and develop a deep umami flavor. It's usually left chunky (which is why it's often called hearty marinara sauce).
My recipe deviates from the traditional in two ways: 1) I use passata instead of fresh tomatoes because my dislike for chopping vegetables is no secret (just check out my sauteed okra recipe for proof!), and 2) I add baking soda to speed up the cooking process. There you go, I’ve revealed my second hack!
Even though my marinara sauce isn’t chunky, it’s still rich, full of deep flavors, and hearty all the same!
Dietary Labels
This flavorful marinara sauce is naturally plant-based and gluten-free. It is also:
- grain-free
- soy-free
- dairy-free
Do check the label of soda bicarb, if using, to make sure that it is gluten-free.
Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
What is marinara sauce made of?
The main ingredient in the marinara sauce recipe is tomatoes. There are a few other pantry staples that are required. Check out the recipe card for exact quantities.
Passata: I use unflavored tomato passata for this recipe. Known as tomato puree in the U.S., passata is uncooked tomatoes that have been liquefied and sieved to remove any chunks, seeds, and skin.
Extra virgin olive oil: Which Italian recipe is complete without it?!
Garlic: This sauce needs just that little hint of garlic. You can, of course, use as much garlic as you like - more or less than what I have mentioned.
Fresh basil: Fresh, without a doubt. I do not recommend dried basil for this recipe.
Bicarbonate of soda: Also known as soda bicarb or cooking soda. This is the secret ingredient that makes this a quick recipe.
Note:
Soda bicarb helps cut the acidity of the tomatoes and gives the sauce a balanced taste. If you choose not to use this ingredient, then bear in mind that you will need to cook the tomatoes for an additional 10-15 minutes to get rid of the acidity in the tomatoes.
Ground black pepper: Freshly ground black pepper will taste the best. You can use red pepper flakes instead if you prefer. Or use both if you like it more spicy.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Equipment:
To make this hearty marinara sauce you will need a heavy-bottomed saucepan or a deep skillet. You will also need:
- a ladle
- a chopping board
- a knife
- storage box or glass jar for storing the sauce
Instructions
Making this sauce is not difficult at all and you will be so happy with the results! This is one of those recipes that just come together on their own - no need to fuss over them!
Let's learn how to make this hearty marinara sauce.
Prepare the ingredients: Finely chop the garlic. Separate basil leaves from the stems. Finely chop the stems. Measure the remaining ingredients and keep them ready.
Make the marinara sauce: Place a heavy-bottomed saucepan on low heat. Add the olive oil, followed by the chopped garlic.
Over medium heat, as the garlic begins to sizzle in the oil, pour in the passata. Add salt and black pepper. Mix well, turn up the heat, and bring the sauce to a lively simmer.
Let it cook for 15 minutes until the sauce reduces and thickens slightly. Now, stir in the bicarbonate of soda and finely chopped basil stems. Simmer for another 2-3 minutes.
Mix and simmer for another 2-3 minutes.
Note:
When added to the sauce, soda bicarb will froth up—don’t worry, that’s normal. Just stir it in well and continue cooking as instructed. Once the frothing settles and the sauce cooks a bit more, you’ll notice that the acidity is gone, leaving you with a deliciously rich tomato flavor!
To finish, tear the basil leaves with your hand and add them to the sauce.
Your sauce is ready! Toss it with pasta or use it as a dip. Enjoy!
Recipe notes and tips
Yield: This recipe makes approximately 1 ½ cups of sauce.
Fresh tomatoes: You can use fresh tomatoes instead of passata, but keep in mind this will increase the overall cooking time.
Pasta: Any pasta works great with this sauce. I’ve used spaghetti the most, but penne and fusilli work just as well. The sauce is versatile—you can use it as a pizza sauce or even as a layer in lasagna. For the best flavor, sprinkle your pasta with your favorite cheese, or if you’re keeping it vegan, try some nutritional yeast flakes.
Variation: If you are a fan of pre-made sauces (I am!), I recommend having a bottle of this cherry tomato pasta sauce in your fridge.
Amp up the flavor by adding any or all of these to the sauce:
- Add 1 small onion, finely chopped, after adding the garlic.
- Add 1 green bell pepper, finely chopped just after the onions have sauteed.
- Use dried or fresh oregano instead of or in addition to basil.
- If you are ok with dairy, add your favorite cheese.
- To make it Domino's style hearty marinara sauce, add 1 tablespoon of tomato paste (concentrate).
Expert tips:
- High-quality tomato puree is key here. Lower-quality ones can be thin and lack flavor. For this recipe, you want a puree that tastes like real tomatoes! Stick to plain, unflavored puree for the best results.
- Don't skimp on the oil. It not only adds flavor but also acts as a preservative. And yes, extra virgin olive oil only please!
- Keep an eye on the garlic—don’t let it turn brown. Even the tiniest bit of burnt garlic can ruin the taste of the sauce.
- For the best flavor, always use fresh basil.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Storage and reheating
Storing in the fridge: After making the sauce, let it cool completely and store it in a clean, airtight container or glass jar, in the fridge. It’ll stay fresh for up to two weeks.
Freezing the sauce: This sauce is perfect for batch cooking! Once cooled, store it in freezer-safe containers or bags and freeze for up to three months.
Reheating: To reheat from the fridge, place the sauce in a saucepan and bring it to a gentle boil over medium heat. If reheating from the freezer, you can either thaw the sauce in the fridge overnight and reheat as described above, or place the frozen sauce directly in a pan and heat it on medium until warmed through.
Frequently Asked Questions
Marinara sauce is super versatile and not just for pasta!
You can use it as a pizza base, a dip for mozzarella sticks, or even as a sauce for lasagna. It's great for layering in casseroles or spreading over meatballs. So many delicious possibilities!
The secret to a flavorful homemade marinara sauce lies in quality ingredients and a little patience.
Use high-quality tomato puree, fresh garlic, and extra virgin olive oil. Let the sauce simmer to deepen the flavors, and finish it off with fresh basil for that perfect touch of brightness!
Hearty marinara sauce is a richer, more textured version of classic marinara.
It’s made with simple ingredients like tomatoes, garlic, and herbs, but is often chunkier and more robust in flavor. Perfect for when you want a sauce that clings to your pasta and delivers a big, bold taste!
Marinara sauce and tomato sauce are not quite the same.
Marinara is a quick, simple sauce made with tomatoes, garlic, and herbs. Tomato sauce, on the other hand, tends to be richer, often cooked longer with additional ingredients like onions, carrots, and sometimes even meat for extra depth.
No, marinara sauce and bolognese sauce are not the same.
Marinara is a simple, tomato-based sauce made with tomatoes, garlic, and herbs, while bolognese is a rich meat-based sauce, typically made with ground beef, tomatoes, and slow-cooked with wine and milk for added depth.
Made this recipe? I’d love to know what you think! Leave a ★★★★★ rating and a review below—it motivates me to create more great content for you. You can also connect with me on Facebook and Instagram. And don’t forget to subscribe to my newsletter, where I share free recipes, tips, and more!
📖 Recipe
Hearty Marinara Sauce With Passata: 20-Minute Recipe
Equipment
- 1 saucepan
- 1 ladle
- 1 chopped board
- 1 knife
- storage box or glass jar, for storing the sauce
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 clove garlic
- 2 cups (~500g) tomato passata , tomato puree, see note 5
- 1 teaspoon salt, adjust to taste
- ½ teaspoon crushed black pepper, see note 7
- ⅛ teaspoon bicarbonate of soda (baking soda), see note 3
- 2 sprigs fresh basil, leaves and stalks
Instructions
Prep the ingredients
- Finely chop the clove of garlic.
- Separate basil leaves from the stem. Finely chop the stems.
- Measure the remaining ingredients and keep them ready.
Make the marinara sauce
- Place a heavy-bottomed saucepan on low heat. Add the olive oil, followed by the chopped garlic. Bring the heat up to medium.4 tablespoons extra virgin olive oil, 1 clove garlic
- As the garlic starts to sizzle in the oil, pour in the tomato puree. Add salt and black pepper, then mix well. Turn up the heat and bring the sauce to a lively simmer.2 cups (~500g) tomato passata, ½ teaspoon crushed black pepper, 1 teaspoon salt
- Let it cook for 15 minutes until the sauce reduces and thickens slightly. Now, stir in the bicarbonate of soda and finely chopped basil stems. Simmer for another 2-3 minutes.
- To finish, tear the basil leaves and add them to the sauce. Your sauce is ready! Toss it with pasta or as a dip.⅛ teaspoon bicarbonate of soda (baking soda)
- To finish, tear the basil leaves and add it to the sauce.2 sprigs fresh basil
- Your sauce is ready! Toss it with pasta or use it as a dip. Enjoy!
Video
Notes
- Dietary labels: This marinara sauce is naturally plant-based and gluten-free (just double-check your baking soda, if using). It’s also grain-free, dairy-free, and soy-free.
- Yield: This recipe makes approximately 1 ½ cups of sauce.
- Bicarb of soda: This helps balance the acidity of the tomatoes. When added to the sauce, it’ll froth up—don’t worry, that’s normal. Just stir it in well and continue cooking as instructed. Once the frothing settles and the sauce cooks a bit more, you’ll notice the acidity is gone, leaving you with a deliciously rich tomato flavor! If you prefer, you can skip this step, but cook the sauce for an additional 10-15 minutes. If you're particular, look for gluten-free soda bicarb.
- Top tip: Keep an eye on the garlic - do not allow it to turn brown. The tiniest amount of burnt garlic can ruin the taste!
- Tomato puree (Passata): High-quality tomato puree is key here. Lower-quality ones may be thin and lack flavor. For this recipe, you want a puree that tastes like real tomatoes! Stick to plain, unflavored puree for the best results.
- Extra virgin olive oil: Once again, go for good quality—it makes all the difference in flavor and color!
- Black pepper or not?: If you like more heat, swap out the black pepper for red pepper flakes, or use both for an extra kick!
- Basil: Fresh, please—dried, dehydrated, or frozen basil just won’t cut it for this recipe. I use both the stems (so much flavor!) and the leaves.
Alternative quantities provided in the recipe card are for 1x only.
Allergens Disclaimer
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Sarah says
I love making my own sauces and this pasta sauce looks easy to make and I'm sure it is packed full of flavor. I love that it comes together quickly and has minimal ingredients. I will have to give this a try for a future pasta dish.
Padma Kumar says
Thank you Sarah, it is a great back up to have in the fridge!
Leslie says
Yum! I LOVE finding anything new that is spaghetti related. I'll be saving this one for later. Thank you for sharing.
Padma Kumar says
Nice to meet you fellow spaghetti fan 🙂
Covita says
Winner winner Pasta Dinner! 5 star sauce- Never considered adding baking soda!
Delicious 😋
Padma Kumar says
Thank you Covita. Learnt this neat little trick from an Italian chef.
Janet says
Made this tonight and my kids devoured the spaghetti. Will be making this again and again!
Padma Kumar says
So happy to hear this Janet. Thank you for your feedback.
Devaki says
The BEST ever tomato sauce. So delicious 😋
Padma Kumar says
I know right?! Thank you!
Em says
genuinely one of the best sauces I’ve tried - a total game changer! Thank you :))
Padma Kumar says
Thank you! Glad that you think it to be a game changer 🙂
Jen Rankin says
Lovely easy recipe: the Food Pantry is throwing out tons of cartons of passata every week! Thanks, Padma.
mygoodfoodworld says
Good to know that the recipe is bring put to good use. Thank you Jen xx