ucalorie When it comes to kitchen staples, a quick marinara sauce is a must-have. Whether you’re tossing it with pasta, spreading it on pizza, or using it as a dipping sauce, this versatile recipe is packed with flavor and nutrition. Plus, it’s a healthier and more cost-effective alternative to store-bought sauces filled with preservatives and added sugars. In this guide, I’ll take you step-by-step through the process of creating a delicious homemade marinara sauce in under 30 minutes, including a full calorie breakdown, tips for customization, and FAQs to perfect your dish.
Why Make Quick Marinara Sauce?
There are several reasons to ditch the jarred marinara and make your own:
- Health Benefits: Homemade marinara gives you control over the ingredients, allowing you to avoid excess sugar, sodium, and unhealthy fats.
- Superior Flavor: Fresh ingredients and herbs create a sauce bursting with natural flavors that jarred versions can’t match.
- Quick and Easy: This recipe is ready in just 25–30 minutes, making it perfect for weeknight dinners.
- Cost-Effective: It’s a budget-friendly option that uses pantry staples you likely already have.
Ingredients for quick marinara sauce (Makes ~2 cups, serves 4)
To make this quick marinara sauce, you’ll need:
- 2 tablespoons olive oil (119 calories)
- 1 small onion, finely chopped (40 calories)
- 3 garlic cloves, minced (13 calories)
- 1 can (14 oz) crushed tomatoes (126 calories)
- 2 tablespoons tomato paste (30 calories)
- 1 teaspoon dried oregano (6 calories)
- 1 teaspoon dried basil (5 calories)
- 1/4 teaspoon red pepper flakes (optional, 1 calorie)
- 1 teaspoon sugar (or honey) (16 calories)
- Salt and black pepper to taste (negligible calories)
- 2 tablespoons fresh parsley or basil, chopped (optional) (2 calories)
Total Calories: ~358 calories for the entire batch (~90 calories per serving).
Step-by-Step Instructions
1: Heat the Olive Oil
Start by heating the olive oil in a medium saucepan over medium heat. Once the oil is shimmering, add the finely chopped onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent.
Tip: Stirring frequently ensures the onions cook evenly without burning.
2: Add the Garlic
Add the minced garlic to the pan and cook for 30 seconds until fragrant. Be cautious not to overcook the garlic, as it can quickly turn bitter.
3: Add Tomatoes and Tomato Paste
Pour in the crushed tomatoes and stir in the tomato paste. The tomato paste thickens the sauce and deepens the flavor, creating a rich base for your marinara.
4: Season the Sauce
Now it’s time to add flavor! Sprinkle in the dried oregano, basil, and red pepper flakes (if using). Add sugar to balance the acidity of the tomatoes. Don’t forget to season with salt and black pepper to taste. Stir everything well to combine.
Pro Tip: Adjust the spices based on your preference—add more herbs for a bolder taste or a pinch of chili flakes for extra heat.
Step 5: Simmer and Stir
Lower the heat to a gentle simmer and cover the pan with a lid. Let the sauce cook for 15–20 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan.
Optional: For a smoother sauce, use an immersion blender to puree the sauce to your desired consistency. If you prefer a chunky texture, leave it as is.
Step 6: Add Fresh Herbs
Just before serving, stir in freshly chopped parsley or basil for a pop of freshness and color. This step elevates the flavor profile of your marinara sauce, making it taste even more vibrant.
Serving Suggestions
Your quick marinara sauce recipe is now ready to serve! Here are some ways you can use it:
- Classic Pasta Dish: Toss it with your favorite pasta for an easy dinner. Add a sprinkle of Parmesan for extra flavor.
- Pizza Sauce: Spread it on pizza dough as the perfect base for your toppings.
- Dipping Sauce: Serve it with garlic breadsticks, mozzarella sticks, or even roasted vegetables.
- Stuffed Bell Peppers: Use it as a flavorful sauce for stuffed peppers or zucchini.
- Shakshuka Base: Use it as a foundation for poached eggs in a Middle Eastern-inspired dish.
Calorie Breakdown per Serving
Here’s a detailed calorie breakdown of the ingredients in this recipe:
- Olive Oil (2 tablespoons): 119 calories – Provides healthy monounsaturated fats.
- Onion (1 small): 40 calories – Adds natural sweetness and depth.
- Garlic (3 cloves): 13 calories – Packed with antioxidants and flavor.
- Crushed Tomatoes (14 oz): 126 calories – A rich source of lycopene and vitamin C.
- Tomato Paste (2 tablespoons): 30 calories – Intensifies the tomato flavor.
- Herbs and Seasonings: 12 calories – Includes oregano, basil, and red pepper flakes.
- Sugar (1 teaspoon): 16 calories – Balances the sauce’s acidity.
- Fresh Parsley or Basil (2 tablespoons): 2 calories – Adds a fresh finish.
Total Per Batch: ~358 calories
Per Serving (1/4 of the batch): ~90 calories
Tips for Success
- Choose High-Quality Tomatoes: San Marzano canned tomatoes are ideal for their rich flavor and low acidity.
- Balance Acidity: If your sauce tastes too tangy, add a pinch more sugar or a drizzle of honey.
- Adjust Thickness: If the sauce is too thick, stir in a splash of water. If it’s too thin, simmer uncovered for a few extra minutes.
- Make it Your Own: Feel free to customize the recipe by adding sautéed mushrooms, bell peppers, or even a splash of red wine.
Storage and Reheating
- Refrigeration: Store the marinara sauce in an airtight container in the refrigerator for up to 5 days.
- Freezing: For longer storage, freeze the sauce in portioned containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm the sauce in a saucepan over low heat, stirring occasionally. Add a splash of water if it’s too thick.
FAQs
1. Can I make this marinara sauce ahead of time?
Yes! This sauce tastes even better the next day as the flavors have more time to meld.
2. How can I make this sauce vegan-friendly?
This recipe is naturally vegan, as it contains no animal products.
3. Can I use fresh tomatoes instead of canned?
Absolutely! You’ll need about 4–5 fresh, ripe tomatoes. Blanch and peel them before using to remove the skins.
4. What can I do if my sauce is too acidic?
Add a small pinch of baking soda, which neutralizes acidity, or balance it with a touch more sugar.
5. Can I double this recipe?
Definitely! Simply double the ingredients and adjust the cooking time slightly.
