I make this marinara on a weeknight when time is short but I still want something homemade and comforting on the table. It’s forgiving, fast, and built from pantry staples so you can get dinner on without a fuss. There’s no long simmer; instead, a quick sauté, a whirl in the blender, and ten minutes on the stove deliver a sauce that tastes fresher than anything from a jar.

What I love is how straightforward the technique is: soft onion, blended stewed tomatoes and tomato paste for a deep tomato flavor, a pinch of sugar to balance acidity, and a splash of broth to loosen everything up. The result is bright, smooth, and versatile — perfect for pasta, meatballs, a skillet pizza, or as the base for a weeknight shakshuka.

Read on for the ingredient list, step-by-step method, smart substitutions, and practical tips I use every time. If you’re new to making sauce at home, this version will give you confidence without complicated steps or pantry hunts.

What You’ll Gather

Ingredients

2 tablespoons olive oil — for sautéing the onion; gives flavor and helps soften the aromatics.
1 small diced yellow onion — provides sweetness and body when softened; dice finely for even cooking.
2 (15-ounce) cans stewed tomatoes — the base of the sauce; stewed tomatoes are soft and slightly seasoned, which helps flavor and texture after blending.
1 (6-ounce) can tomato paste — concentrates tomato flavor and thickens the sauce; it adds depth that canned tomatoes alone sometimes lack.
1 tablespoon Italian seasoning — a handy blend of dried herbs that gives classic Italian aromatics without measuring many spices.
3 cloves minced garlic — adds sharpness and aroma; mince finely so it releases flavor quickly in the oil.
1 teaspoon salt — seasons the whole sauce; start with this and adjust after simmering if needed.
¼ teaspoon black pepper — a touch of heat and spice complexity.
2 teaspoons granulated sugar or more to taste — balances tomato acidity; add gradually and taste as you go.
½ cup chicken broth or water — thins the sauce slightly and adds a savory note if using broth; water works fine for a neutral base.

Quick pantry note: keep a can of tomato paste and a can of stewed tomatoes on hand and this sauce is a five-minute start to dinner. The ingredients are intentionally simple so you can mix and match without a trip to the store.

The Method for Marinara Sauce

Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add 1 small diced yellow onion and cook, stirring occasionally, 3–5 minutes or until the onion is softened and translucent.
Meanwhile, place 2 (15-ounce) cans stewed tomatoes, 1 (6-ounce) can tomato paste, 1 tablespoon Italian seasoning, 3 cloves minced garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and 2 teaspoons granulated sugar (or more to taste) into a blender or food processor. Pulse or blend until smooth, scraping down the sides as needed.
Pour the blended tomato mixture into the saucepan with the cooked onion. Add 1/2 cup chicken broth or water and stir to combine.
Bring the sauce to a gentle simmer, then reduce heat to medium-low and cook uncovered for 10 minutes, stirring occasionally, until flavors meld and the sauce thickens slightly. Taste and adjust seasoning (salt or sugar) if desired.

What Sets This Recipe Apart

This is a deliberate shortcut recipe designed to keep real flavor while cutting down on time. Using stewed tomatoes plus tomato paste gives both texture and concentrated tomato depth without an all-day simmer. Blending the tomatoes smooths out chunks and creates a uniform sauce quickly. The short cook at the end lets the flavors meld and the raw edge of canned tomatoes fade, but it doesn’t demand hours on the stove.

Another difference is balance: a measured amount of sugar and a modest splash of broth keep the sauce from tasting flat or overly acidic. The result is a bright, balanced marinara that feels homemade, yet comes together almost as fast as you can boil the pasta.

Substitutions by Category

Oil: Swap olive oil for another neutral oil (vegetable, canola) if needed. For a richer finish, you can use a tablespoon of butter at the end.
Onion: Use a small white onion or shallot if that’s what you have. A diced red onion will work but has a sharper bite.
Tomatoes: If you prefer, use 2 cans (28–29 ounces total) of crushed tomatoes instead of stewed; reduce added water slightly. Fresh summer tomatoes can work but need blanching and cooking longer.
Tomato paste: If you don’t have paste, reduce the broth/water and simmer longer to thicken, or double the amount of canned tomatoes and accept a thinner sauce.
Herbs: Italian seasoning can be replaced with 1 teaspoon dried oregano + 1 teaspoon dried basil, or 1 tablespoon fresh chopped herbs added at the end.
Garlic: Garlic powder can stand in (use sparingly), but fresh garlic gives the best flavor.
Broth/Water: Vegetable broth keeps it vegetarian. If salt is a concern, use water and adjust salt at the end.
Sweetener: Brown sugar, honey, or maple syrup can be used instead of granulated sugar — start with less and taste.

What You’ll Need (Gear)

Medium saucepan — wide enough to stir and gently reduce the sauce.
Blender or food processor — for smoothing the stewed tomatoes and paste into a cohesive sauce.
Wooden spoon or heatproof spatula — for stirring without scratching your pan.
Measuring spoons and cups — for accurate quantities so the balance stays right.
Chef’s knife and cutting board — to dice the onion and mince the garlic.

Things That Go Wrong

Sauce tastes flat: Often missing salt or acid balance. Taste and add a pinch more salt or a tiny splash of vinegar to brighten it up. Also check if you need the sugar to cut acidity.
Too acidic or bitter: Add a bit more sugar, a pat of butter, or a splash of cream to mellow sharpness. Let it simmer a few extra minutes to round out flavors.
Too thin: Simmer a few extra minutes uncovered to reduce, or whisk in another tablespoon of tomato paste and cook until incorporated.
Too thick: Stir in a tablespoon or two of water or broth until you reach the desired consistency.
Onion not softened: The pan was too hot or the pieces were too large. Keep heat at medium-high for the initial step and dice the onion finely.
Garlic burned: If garlic browns in the pan it turns bitter. Add garlic to the blender instead of the pan if you’re worried, or lower heat when adding it to the oil.

Seasonal Ingredient Swaps

When tomatoes are at their peak in summer, swap the canned tomatoes for ripe plum tomatoes: blanch to remove skins, seed if you prefer, and pulse briefly in the blender. Reduce the added water and simmer a bit longer to reach the right thickness.

In winter, roasted garlic adds a mellow sweetness; roast a head and squeeze in 1–2 cloves into the blender instead of raw garlic. Fresh basil folded in at the end during warm months lifts the sauce; dried herbs work better in colder months when fresh isn’t available.

If You’re Curious

Why use stewed tomatoes? They’re already softened and often lightly seasoned, which makes the blender step fast and consistent. Tomato paste wakes up the tomato flavor and gives body without long reduction. Blending achieves a smooth texture quickly, which many people expect from a classic marinara.

If you prefer a chunkier sauce, pulse the tomatoes less or reserve half of the stewed tomatoes and stir them in after blending so you retain some texture. For a vegan/vegetarian option, choose vegetable broth or water instead of chicken broth — the recipe is balanced enough that it works fine without meat-based stock.

Storing, Freezing & Reheating

Refrigerator: Store in an airtight container for up to 4 days. Cool to room temperature before refrigerating to keep condensation (and dilution) down.
Freezing: Portion into freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stove over low to medium-low heat, stirring occasionally. If the sauce tightened in the fridge, add a splash of water or broth while reheating to bring it back to the right consistency.

Wrap-Up

This marinara hits the sweet spot between speedy and homemade. It’s forgiving, pantry-friendly, and flexible enough to dress up for a dinner party or keep simple for a weeknight. Follow the few, clear steps and you’ll have a bright, balanced sauce in about 20 minutes. Make a double batch when you have time and freeze portions for evenings when you want the flavor of home cooking with almost no effort.

Try it, taste as you go, and tweak the sugar or herbs to suit your palate. Once you’ve made this a couple of times you’ll know exactly how you like your marinara — smoother, herbier, sweeter — and the technique will become a reliable shortcut in your weeknight rotation.

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