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    Home » Recipes » Sauce + Seasoning

    Easy Marinara Sauce (Oil-Free)

    May 29, 2012 by Kaitlin

    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.)

    Oil free marinara sauce being poured over spaghetti pasta on a plate

    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.

    Homemade marinara sauce in a pan with wooden spoon

    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.

    Plate of spaghetti pasta with homemade oil free marinara sauce

    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.

    Spaghetti on a white plate with parsley garnish

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

    Spaghetti on a white plate topped with oil-free marinara sauce

    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
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Sauce
    Cuisine: Gluten-Free, Italian-Inspired, Oil-Free, Vegan
    Servings: 6 (1/2 cup servings)

    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)

    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.
    Did you make this recipe?Leave a star rating or comment below!

    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.

    More Vegan Sauce & Seasoning Recipes

    • Vegan Big Mac Sauce (No Mayo!)
    • Cilantro Jalapeno Hummus
    • Roasted Red Pepper Dressing (Oil-Free)
    • Vegan Cashew Queso

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Weigh2Go

      September 20, 2015 at 8:18 pm

      How long does it last in terms of not using it all at once? Can I use on pizza as the sauce? By the way love all your recipes.

      Reply
      • Kaitlin | The Garden Grazer

        October 03, 2015 at 3:19 pm

        Glad you're enjoying the recipes. You can definitely use this as a pizza sauce. (I have another pizza sauce recipe on the site I adore as well.) I think the sauce could freeze for 1-2 months (however use your best judgement as I have not tested this.) I've had it in the fridge for about 4 days, so anything past that I'm not sure.

        Reply
    2. CJ - Food Stories

      May 30, 2012 at 10:12 pm

      I love chunky marinara so would have to leave this as is. Yum!

      Reply
    3. Alida

      May 30, 2012 at 1:46 pm

      I love this sauce. So simple and your presentation is very good too.

      Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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