This easy vegan marinara sauce recipe features cozy aromatics like onion, garlic, and herbs. It's simple to make with no added oil or sugar! Great on pasta, lasagna, pizza, or dipping sauce for garlic bread. (Vegan, gluten-free, oil-free.)
This Italian-inspired marinara sauce comes together quick & easy on the stovetop. It requires just a few simple pantry ingredients!
This classic sauce features cozy aromatics like onion, garlic, and dried herbs. Then we finish it with a splash of vinegar for full, round flavor.
This isn't an authentic Italian marinara sauce, but merely my own version. Store-bought marinara sauce (while delicious & convenient) typically has added sugar and oil. So here we're able to control the ingredients by making it right at home. Plus it tastes a lot fresher than store-bought jars.
Best of all, you can customize it however you see fit! See below for some suggestions.
Ingredients for Marinara Sauce
For this recipe, you'll need just a few simple ingredients:
- Canned crushed tomatoes: You'll need a 28-ounce can crushed tomatoes. Be sure to use good quality canned tomatoes because it can make all the difference. For an extra-chunky sauce, use a 28 oz. can of whole tomatoes instead of crushed tomatoes, and break them down with a spoon as they cook.
- Yellow onion: You'll need one small onion, or you can use half of a medium or large one. Or swap in sweet onion or white onion instead.
- Fresh garlic cloves: I use about 3 to 4 cloves garlic for this recipe, but adjust the amount as you see fit. I like fresh garlic best in this recipe, but you can substitute with garlic powder instead. (Use about a half teaspoon to one teaspoon powder.)
- Italian seasoning
- 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.
- Onion powder: I use this in addition to the fresh onion for lots of flavor.
- Salt: I use fine grain salt for this recipe. You can also include black pepper if desired.
- Balsamic vinegar: We'll stir in a teaspoon of vinegar at the end of cooking time to add depth of flavor.
Customizing
Add veggies: Finely diced vegetables like mushrooms, bell pepper, and zucchini would be great for a garden veggie marinara sauce. I'd suggest sautéing these with the onion. Or you can add chopped baby spinach (or other greens) towards the end of cooking time. Roasted garlic would also be tasty.
Make it "meaty": Add your favorite vegan beef crumbles for a meaty sauce! I suggest cooking these separately according to package instructions. Then stir them into the marinara after it cooks.
Herbs: Change up the dried herbs in the recipe. Include thyme, oregano, or whatever else sounds good. Or after cooking, stir in fresh herbs like basil or parsley!
Make it spicy: Include a pinch of red pepper flakes or cayenne pepper to taste.
Add sweetness: If you like your sauce with a hint of sweetness, add cane sugar or pure maple syrup.
Texture: You can also add a tablespoon or two of tomato paste to thicken the sauce and add richness. If you prefer a smoother sauce, blend the sauce in a blender or food processor after cooking. (Just use caution as hot foods can erupt in the blender.) Or if you include oil in your diet, add 1-2 tablespoons of good quality extra-virgin olive oil.
Serving
Yield: This recipe makes about 3 to 3.5 cups homemade marinara sauce. I find this pairs well with about 12 to 16 ounces of spaghetti or other pasta. (But it can be more or less depending on how saucy you like yours.) I like pairing it with this Vegan Parmesan Cheese as well.
How to use: Enjoy this homemade marinara as a pasta sauce, pizza sauce, dipping sauce for breadsticks, or with lasagna. (I like to make a double batch of this sauce for this Easy Vegan Lasagna with Chickpea Ricotta.)
Storing
Store leftovers in an airtight container in the refrigerator. I find they keep for about 4 days. Anything past that I'm not sure.
Freezer: I haven't tried freezing this recipe, but I'm guessing it would freeze great! Allow the sauce to cool completely before transferring to a freezer-safe container. Then enjoy within a couple months for best freshness.
For more inspiration, also browse all sauce & seasoning recipes.
Marinara Sauce (Vegan, Oil-Free!)
Ingredients
- 28 oz. can crushed tomatoes (good quality)
- 1 small onion (or 1/2 large)
- 3-4 cloves garlic
- 2 tsp. Italian seasoning
- 2 tsp. dried basil
- 1/2 tsp. onion powder
- 1/4 tsp. salt
- 1 tsp. balsamic vinegar
Optional additions:
- Fresh basil or parsley (to stir in at end), red pepper flakes, 1/2 tsp. cane sugar (or 1 Tbsp. maple syrup)
Instructions
- Finely dice the 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, Italian seasoning, dried basil, and onion powder. Stir and sauté 2 for minutes.
- Reduce heat to medium-low. Add tomatoes and salt. Stir, then cover and simmer for about 20 minutes, or longer if desired. (Or simmer with the lid off for a reduced, thicker sauce.)
- Turn off heat, and stir in the balsamic vinegar. Taste and add more salt & pepper or balsamic vinegar if desired.
Notes
Nutrition Per Serving (Estimate)
Sodium content: 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.
If you're enjoying this vegan oil-free marinara sauce recipe, also check out:
- Vegan Ricotta Cheese (Chickpea Ricotta)
- Creamy Sun Dried Tomato Mushroom Pasta
- Easy Peanut Noodles
- Enchilada Sauce
Follow The Garden Grazer on Instagram, Pinterest, X (Twitter), or Facebook for more updates and inspiration.
Alida says
I love this sauce. So simple and your presentation is very good too.
Kaitlin says
Thank you, Alida!