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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.
AuthorKaitlin - The Garden Grazer
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
CourseSauce
CuisineGluten-Free, Italian-Inspired, Oil-Free, Vegan
Servings6 (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)

Calories: 52 kcal | Carbohydrates: 12 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 435 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 301 IU | Vitamin C: 13 mg | Calcium: 76 mg | Iron: 3 mg