Tomato pasta sauce in a saucepan with basil leaves
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Classic Marinara Sauce Recipe

Homemade marinara is fast and tastes so much better than even the best supermarket sauce. It's perfect for a fast and simple weeknight Spaghetti dish the whole family love.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner
Cuisine: Italian
Keyword: Marinara Sauce
Servings: 4
Calories: 77kcal
Author: Maria Ghidella


  • 1 medium brown onion (chopped)
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic (crushed)
  • 400 ml tomato puree (passata)
  • 4 fresh basil leaves
  • 1/2 tsp sugar
  • 1 pinch salt and pepper


  • Heat the oil in a non stick saucepan over low heat.
  • Cook onions stirring them regularly until the onions are softened and translucent. Approx. 5 minutes.
  • Add the garlic, tomato puree, basil, sugar and salt. 
  • Cook on low heat for 25 -30 minutes covering the saucepan with a lid. Stir several times during the cooking process.


  • Using high quality tomato puree is what makes this so good and wholesome.  I recommend you check the ingredients list - a good quality puree should include tomatoes and salt - nothing more.
  • Where possible, choose organic tomatoes.
  • You can use canned or fresh tomatoes that are liquified in a blender.
  • If using fresh tomatoes, you will need approx. 800g of tomatoes to liquify into 400ml of puree. Of course this will depend on the juicy-ness of the tomatoes.
  • If using canned tomatoes, peeled tomatoes are preferred. You want the sauce to be smooth and sweet.
  • Health TIP- When using canned ingredients always choose cans that are BPA-free.
  • Sugar is optional for this recipe. You may use stevia as a sugar alternative.
  • Stores in an air-tight container in the fridge for 5 days. Lasts for up to 3 months in the freezer.


Serving: 50ml | Calories: 77kcal | Carbohydrates: 8.7g | Protein: 1.4g | Fat: 4.9g | Saturated Fat: 0.7g | Sodium: 48mg | Potassium: 341mg | Fiber: 1.8g | Sugar: 4.5g | Vitamin C: 2.5mg | Calcium: 10mg | Iron: 1.3mg