Red Sauce (Marinara)
This Red Sauce aka Marinara Sauce can be whipped up in about 20 minutes, and it’s also way tastier and cheaper than store-bought!
Look, I know it’s easy to just buy a jar of sauce at the store, but ever since I’ve been making this, it’s really hard for me to justify it! This is so much better, and it takes barely any work at all! The only chopping is mincing some garlic, aside from that it’s just throwing stuff in a pan!
And of course, it can be customized to your taste, another reason it’s better than store-bought! You can make it in bulk on Sunday and have a delicious Red Sauce in Pasta or Sandwiches all week!
INGREDIENTS FOR Quick & Easy red Sauce
- The Tomatoes – I tested this sauce out with Passata and Crushed Tomatoes. Passata is the smoothest and tastes the best (though you can easily just season the Crushed Tomatoes more too). Crushed Tomatoes are great for a chunkier sauce.
- Garlic – We’ll also do some fresh minced garlic. You can sub out for some Garlic Powder for an easier option too!
- Seasonings – After that, it’s really up to you how you want to season it. I like to use some Italian Seasoning, Onion Powder and Nutritional Yeast. I’ll also add some Calabrian Chiles for heat, and Mushroom Seasoning for more umami. And then finish with fresh herbs like Basil or Parsley.
how to make a Red Sauce in 20 minutes or less!
Fry the tomato paste and garlic.
Add in the Passata or Crushed Tomatoes.
Next add in all the seasonings, and fresh herbs.
Store in the fridge for up to 1 week. Use with pasta or sandwiches, or anything you like!
Other Recipes You’ll Dig!
Storage
Refrigerate in an airtight container, and eat within a week, or freeze for up to 6 months. Reheat on the stovetop or microwave.
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Red Sauce (Marinara)
Ingredients
- 2 Tbsp Olive Oil
- 2 Tbsp Tomato Paste
- 4 Garlic Cloves (minced)
- 24 – 28 oz. Passata or Crushed Tomatoes (See Notes)
- 1 – 2 tsp Italian Seasoning
- 1/2 tsp Onion Powder
- 1 – 2 Tbsp Nutritional Yeast
- 1 Tbsp Sugar (if needed)
- 1 – 2 tsp Calabrian Chiles (optional for heat)
- 1 tsp Mushroom Seasoning (optional for umami)
- 2 Tbsp Fresh Chopped Basil or Parsley
- Salt & Pepper
Instructions
- Add the olive oil and tomato paste to a cold pan and heat up over medium heat. I recommend a cold pan as adding tomato paste to a hot pan can cause it to splatter quite a bit.
- Once tomato paste starts to sizzle stir it and cook it for about 2 minutes, then add in the minced garlic and stir to incorporate. Cook for 1 minute then add in the Passata or Crushed Tomatoes and stir together.
- Next add in all the seasonings. I recommend starting with the smaller measurements and adding more as you like. Calabrian Chiles are good if you want a spicier sauce, otherwise, leave them out.
- Taste and adjust for seasoning. If the tomatoes are too acidic, you can add some sugar, I will typically add 1 Tbsp and that will cut the acidity nicely.
- Add in any fresh herbs and taste for final seasoning.
- NOTE: You can easily double this recipe if you are cooking for more than 1 – 2 people. Store in the fridge for up to 1 week, or freeze for up to 6 months. Use with pasta or sandwiches, or anything you like!
