Simple Summer Marinara Sauce is what I make when the tomatoes are so good they barely need help. A little olive oil, onion, and garlic do the groundwork, then chopped fresh tomatoes (or one big can) simmer with dried basil, oregano, and a pinch of chili flakes. Thirty-five minutes later you have a sauce that tastes like it cooked all afternoon.
There’s nothing quite like the taste of a sun-ripened tomato at the peak of summer. This simple marinara sauce captures that unforgettable flavor in a recipe that’s as easy as it is versatile. Made with just a handful of pantry staples, it’s packed with vitamin C, iron, and potassium. Whether you’re using it in our Tuscan Minestrone Soup, as the base for a hearty Cashew Cheese Lasagna, or simply tossed with your favorite pasta, this is the go-to sauce you’ll make again and again.
Ingredients
• Makes 3 1/2 cups / 875 mL
• 1/2 to 1 tablespoon / 7 to 15 mL (0.5 fl oz) olive oil
• 1/2 onion, diced
• 4 cloves garlic, chopped
• 4 cups (960 ml) / 1 L chopped fresh tomatoes, or 1 can 28 ounces / 796 mL (26.9 fl oz) tomatoes, chopped
• 1 tablespoon / 15 mL (0.5 fl oz) dried basil
• 1 teaspoon / 5 mL (0.2 fl oz) dried oregano
• 1/2 teaspoon / 2 mL (0.1 fl oz) chili flakes (optional)
• Salt and black pepper to taste
Instructions
1. Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 3 to 5 minutes, stirring occasionally, until translucent.
2. Add the chopped garlic and cook for another minute until fragrant, being careful not to let it brown.
3. Stir in the chopped tomatoes, dried basil, dried oregano, and optional chili flakes. Season with salt and pepper to your liking.
4. Bring the sauce to a gentle simmer, then reduce the heat to medium-low. Cover the saucepan and let it cook for 15 to 20 minutes for the flavors to meld together.
Nutritional Information
• Per 1 cup / 250 mL serving: Calories: 80, Protein: 3 g (0.11 oz), Fat: 2 g (0.07 oz), Carbohydrate: 14 g (0.49 oz), Dietary Fibre: 3 g (0.11 oz), Potassium: 608 mg, Sodium: 360 mg, Vitamin C: 38 mg. Percentage of calories from protein 12%, fat 24%, carbohydrate 64%.
Pro Tips
• For a smoother sauce, use an immersion blender to puree it directly in the pot after cooking.
• If using fresh tomatoes, a pinch of sugar can help balance their acidity and deepen the flavor.
• This sauce freezes wonderfully. Let it cool completely, then store it in freezer-safe containers for up to 3 months for a quick, homemade meal anytime.
FAQ
Q: Is this marinara sauce recipe vegan
A: Yes, this marinara sauce is naturally vegan as it contains no animal products. It’s a perfect plant-based sauce for all your favorite pasta dishes, lasagna, and soups.
Q: How can I add more protein to this vegetarian sauce
A: To boost the protein content, you can simmer the sauce with a cup of cooked red lentils or finely crumbled firm tofu. These additions blend in well and make the sauce more hearty and filling for a complete vegetarian meal.
Q: How long can I store this homemade vegetarian marinara sauce
A: You can store this sauce in an airtight container in the refrigerator for up to 5 days. For longer storage, it freezes beautifully for up to 3 months, making it a perfect staple for quick and easy vegetarian meal prep.
Q: What can I use to make this sauce creamier without dairy
A: To create a richer, creamier texture without any dairy, blend 1/4 cup (960 ml) of soaked raw cashews with the sauce until smooth. Alternatively, you can stir in a splash of full-fat coconut milk or a plant-based cream at the end of cooking for a velvety finish.
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Simple Summer Marinara Sauce
Ingredients
Method
- Heat the olive oil in a medium saucepan over medium heat.
- Add the diced onion and cook for 3 to 5 minutes, stirring occasionally, until translucent.
- Add the chopped garlic and cook for another minute until fragrant, being careful not to let it brown.
- Stir in the chopped tomatoes, dried basil, dried oregano, and optional chili flakes.
- Season with salt and pepper to your liking.
- Bring the sauce to a gentle simmer, then reduce the heat to medium-low.
- Cover the saucepan and let it cook for 15 to 20 minutes for the flavors to meld together.
