Easy Marinara Sauce (Oil-Free)

This simple, homemade oil-free marinara sauce recipe is perfect for spooning over your favorite pasta or lasagna. It's also a tasty dipping sauce for garlic bread. Plus it's customizable! (Vegan, gluten-free, oil-free.)

This easy Italian-inspired vegan marinara sauce recipe comes together quick on the stovetop with just a few simple pantry ingredients.

This is by no means an authentic Italian marinara sauce, but simply my own easy version that I enjoy.

Store-bought marinara sauce in a jar (while delicious and convenient) typically has added sugar and oil. So here you have the option of omitting those ingredients by making your own right at home!

I enjoy making homemade versions of store-bought staples (like Enchilada Sauce and Taco Seasoning) because you can control the ingredients. And also because you can cater it directly to your own taste.

Ingredients for Oil-Free Marinara Sauce

This tomato sauce requires just a few simple ingredients that you will simmer on the stove:

• Canned crushed tomatoes: Be sure to use good quality.
• Yellow onion: Or you can use sweet onion or white onion instead.
• Fresh garlic cloves: I use about 4 to 5 cloves garlic for this recipe, but adjust the amount as you see fit.
• Dried basil: Be sure your dried herbs are good quality (and not expired) for best flavor. I like using basil and oregano, but change it up with your own favorites or use Italian seasoning instead.
• Dried oregano
• Salt: I use fine grain salt for this recipe. You can also include black pepper if desired.

For a chunkier sauce: Use a 28 oz. can of whole tomatoes instead of crushed tomatoes, and break them down with a spoon as they cook.

Customizing

This recipe is customizable with your own favorite flavors. A few ideas include:

• Fresh herbs: Herbs such as fresh basil or fresh parsley are wonderful stirred in at the end of cooking.
• Vegetables: Sauté veggies like zucchini, spinach, or fresh tomato to add to the sauce.
• Give it a kick: Stir in 1/4 teaspoon red pepper flakes for a little spice.
• Vinegar: Deepen the flavor with 1-2 teaspoons balsamic vinegar.
• Sweeten it: Add 1/2 teaspoon cane sugar or 1 tablespoon pure maple syrup to sweeten it to your taste.

Serving

Yield: This recipe makes about 3 to 3.5 cups homemade marinara sauce. (We find this pairs well with about 12 to 16 ounces of pasta.)

How to use: This sauce is great on a variety of dishes. Try is as a pasta sauce, a pizza sauce, a dipping sauce, or on lasagna. (I like to make a double batch of this sauce for this Easy Vegan Lasagna with Chickpea Ricotta.)

Storage

Store leftovers in an airtight container in the refrigerator. We find they keep for about 3-4 days.

For more inspiration, also browse all sauce & seasoning recipes or vegan oil-free recipes.

Easy Marinara Sauce (Oil-Free)

A simple, homemade marinara sauce that is perfect for spooning over your favorite pasta, lasagna, or dipping sauce for garlic bread.

5 from 2 votes

Print Recipe Pin Recipe Comment

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Author: Kaitlin - The Garden Grazer

Course: Sauce

Cuisine: Gluten-Free, Italian-Inspired, Oil-Free, Vegan

Servings: 6 (1/2 cup servings)

US CustomaryMetric

Ingredients

• 28 oz. can crushed tomatoes (use good quality)
• 1/2 small onion
• 4-5 cloves garlic
• 1 Tbsp. dried basil
• 2 tsp. dried oregano
• 1/2 tsp. salt (more/less to taste)

Optional additions:

• Fresh basil (to stir in at end), 1/4 tsp. red pepper flakes, 1-2 tsp. balsamic vinegar, 1/2 tsp. cane sugar (or 1 Tbsp. maple syrup)

Cook ModePrevent your screen from going dark

Instructions

• Finely dice onion.
• In a skillet over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
• Meanwhile, mince garlic.
• When onion is translucent, add garlic, basil, and oregano. Stir and sauté 2 minutes.
• Reduce heat to medium-low. Add tomatoes and salt. Stir, then cover and simmer for about 20 minutes.
• Taste and adjust seasonings/flavors as desired. Refrigerate for up to 3-4 days or freeze.

Notes

Yield: Recipe makes about 3 to 3 1/2 cups marinara sauce (which pairs well with about 12-16 oz. pasta).

For a chunky sauce: Use a 28 oz. can of whole tomatoes instead of crushed, and break them down with a spoon as they cook.

For faster preparation: Omit the fresh onion & garlic, and use about 1 tsp. each of onion and garlic powder instead.

Nutrition Per Serving (Estimate)

Nutrition Facts

Easy Marinara Sauce (Oil-Free)

Amount per Serving

Calories

52

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Potassium

 

435

mg

12

%

Carbohydrates

 

12

g

4

%

Fiber

 

3

g

13

%

Sugar

 

6

g

7

%

Protein

 

3

g

6

%

Vitamin A

 

301

IU

6

%

Vitamin C

 

13

mg

16

%

Calcium

 

76

mg

8

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

Get the Monthly NewsletterSubscribe here!

If you are enjoying this vegan oil-free marinara sauce, also check out:

• Vegan Ricotta Cheese (Chickpea Ricotta)
• Creamy Sun Dried Tomato Mushroom Pasta
• Easy Peanut Noodles

Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.