This simple marinara sauce is easy, healthy, and absolutely delicious. We’ve tested several marinara recipes, and this one consistently comes out best—bright tomato flavor, balanced seasoning, and a texture that clings beautifully to pasta, meatballs, and sandwiches.
This version includes an optional addition of nutritional yeast that enhances savory, umami notes while keeping the recipe vegan. If you prefer, grated parmesan can be used instead. The sauce uses pantry-stable ingredients and comes together quickly, then simmers to develop depth and richness.
Ways to Use Simple Marinara Sauce
This marinara is versatile—use it as a base for pasta dishes, a dip for grilled cheeses or fried cheese sticks, a soup base when thinned with milk, or as the sauce for meatballs and sandwiches. Below are a few favorite ways to enjoy it using baked meatballs.
Baked Meatball Subs
Meatball subs are a quick dinner when you have meatballs and marinara ready. Assemble and bake briefly so the bread is toasty and the cheese melts. You can prepare the meatballs and sauce ahead of time or use frozen meatballs for convenience.
How to assemble:
- Lightly butter the insides of sandwich rolls.
- Sprinkle with garlic salt and bake at 425ºF for about 4 minutes until lightly golden.
- In a bowl, toss baked meatballs with warmed marinara. Spoon into the toasted rolls (about 4 meatballs per sandwich).
- Top with shredded cheese (Italian blend or mozzarella) and return to the oven for 4–6 minutes until cheese is melted.
- Garnish with chopped fresh parsley and serve immediately.
Spaghetti & Meatballs
A classic pairing: toss baked meatballs with marinara and serve over hot spaghetti. Finish with freshly grated parmesan (or nutritional yeast) and chopped parsley for color and brightness.
- Combine warmed marinara and meatballs in a saucepan to heat through.
- Serve over cooked spaghetti noodles and top with cheese and parsley.
How to Store Marinara Sauce
Store unused marinara in an airtight container in the refrigerator for up to 5–7 days. For longer storage, portion into freezer-safe bags or containers and freeze.
To freeze: Lay flat in resealable freezer bags to save space and speed thawing.
To thaw:
- Thaw overnight in the refrigerator, then reheat gently on the stovetop or in the microwave until warmed through.
- Alternatively, submerge the sealed frozen bag in warm water for 30–60 minutes until pliable, then reheat.
This marinara also freezes well inside ice cube trays for small portion use—perfect for adding to recipes without thawing a large batch.
Simple Marinara Sauce Recipe (Quick, Easy, Vegan)
This recipe yields about 7 servings (½ cup per serving). Prep time is minimal, and simmering brings flavors together in about 30 minutes.
Ingredients
- 2 tablespoons olive oil (substitute water if avoiding oil)
- 3 large cloves garlic, minced
- 2 (28-ounce) cans crushed tomatoes (fire-roasted or regular)
- 4 tablespoons tomato paste
- 1 tablespoon sugar
- 2 tablespoons dried basil
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (adjust to taste)
Optional
- 3 tablespoons nutritional yeast (or grated parmesan)
Instructions
- Heat a large pot over medium heat and add the olive oil.
- Sauté the minced garlic for about 1 minute, until fragrant but not browned.
- Add the crushed tomatoes, tomato paste, sugar, dried basil, oregano, red pepper flakes, and sea salt.
- Bring the mixture to a gentle simmer, then reduce heat to medium-low and cook uncovered for 30 minutes, stirring occasionally to prevent sticking and to let the flavors meld.
- Remove from heat and stir in nutritional yeast if using, or add parmesan when serving. Taste and adjust salt or sweetness if needed. Serve warm.
Notes & Tips
For a silkier texture, use an immersion blender to blend the sauce briefly after simmering. If you prefer a chunkier sauce, leave it as is. The sugar helps balance acidity from the tomatoes—adjust or omit based on your tomato brand and personal taste.
If substituting nutritional yeast with parmesan, add it just before serving to preserve its texture and flavor. For oil-free preparation, sauté the garlic in a few tablespoons of water, adding more as needed to prevent sticking.
Nutrition (approx.)
Calories: about 37 kcal per ½ cup serving (varies by ingredients).
This marinara pairs perfectly with baked meatballs, as a base for pasta, or as a dipping sauce. If you try this recipe, leave a comment to share how you used it and any tweaks that worked for you—feedback helps others customize the sauce to their taste.
Recipe adapted from a simple one-pot marinara inspiration; measurements and instructions here reflect the tested version described above.