Quick & Easy Homemade Marinara Sauce Recipe with Fresh Tomatoes
Velvety 15-Minute Roasted Garlic Marinara Sauce
A quick, silky homemade marinara with roasted garlic and a splash of red wine, bursting with depth in just 15 minutes.
Ingredients
Method
- Heat 1 Tbsp olive oil in a heavy skillet over medium heat. Add garlic cloves and cook, stirring, until they turn golden brown and fragrant—about 2 minutes. Remove garlic and mash into a paste.
- Add remaining 1 Tbsp olive oil to the skillet. Stir in chopped onion and sauté until translucent, about 3–4 minutes.
- Pour in red wine (or broth) to deglaze the pan, scraping any browned bits. Let it bubble and reduce for 1 minute.
- In a blender or food processor, combine crushed tomatoes, tomato paste, roasted garlic paste, Italian seasoning, basil, red pepper flakes, salt, pepper, and sugar (if using). Blend until silky.
- Return the purée to the skillet. Stir and simmer on low for 5–7 minutes, stirring occasionally, until slightly thickened and flavors meld.
- Garnish with fresh basil leaves and serve warm over pasta, meatballs, or use as a dipping sauce.
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Velvety 15-Minute Roasted Garlic Marinara Sauce
Transform pantry staples into a restaurant-quality red sauce in just 15 minutes, featuring caramelized garlic, a touch of wine, and a perfect balance of herbs.
“This sauce has the perfect garlicky sweetness and rich tomato flavor—my kids begged for seconds!” – Pam
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 4 cloves garlic, lightly smashed
- 1 small yellow onion, finely chopped
- 2 (15-ounce) cans crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup dry red wine or chicken broth
- ¾ teaspoon kosher salt (or to taste)
- Freshly ground black pepper, to taste
- 1 teaspoon granulated sugar (optional)
- Fresh basil leaves for garnish
Instructions
- Heat 1 Tbsp olive oil in a heavy skillet over medium heat. Add garlic and cook until golden, about 2 minutes. Remove and mash into a paste.
- Add remaining olive oil, then sauté onion until soft and translucent, about 3–4 minutes.
- Pour in red wine or broth to deglaze the pan, scraping up any bits. Simmer 1 minute to reduce.
- Blend crushed tomatoes, tomato paste, garlic paste, herbs, salt, pepper, and sugar until smooth.
- Return to skillet and simmer on low, stirring occasionally, for 5–7 minutes until thickened.
- Garnish with fresh basil and serve over pasta or as desired.
Chef’s Pro Tip
For an ultra-silky finish, pass the sauce through a fine-mesh sieve before the final simmer. If you prefer a smoky twist, swap half the crushed tomatoes for fire-roasted ones.
Storage
- Refrigerate in an airtight container for up to 5 days.
- Freeze flat in zip-top bags for up to 6 months. Thaw overnight before reheating.
Source: The Recipe Critic
