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Quick Easy Marinara Sauce

Marinara sauce is simple to cook. And when you make it homemade, you know what’s in it.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Author Barbara Bianchi


  • ¼ cup extra-virgin olive oil
  • 1 small onion finely chopped
  • 1 garlic clove finely chopped
  • 2 stalks of celery finely chopped
  • 2 carrots finely chopped
  • ½ teaspoon of salt
  • 2 28-ounce cans of tomato puree or crushed tomatoes if you like your sauce chunky
  • 1 6-ounce tomato paste
  • 1 bay leaf
  • 1 teaspoon of oregano
  • grated parmesan cheese to taste optional


  • In a large casserole pot, heat the oil over a medium flame. Add the onions, garlic, celery, and carrots and sauté until the onions are translucent for about 10 minutes.
  • Turn the flame down to a simmer and slowly add the tomato puree, tomato paste, bay leaf, salt, oregano and parmesan (optional).
  • Stir and simmer uncovered over a low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf.
  • Your sauce is ready to enjoy now or you can store your marinara sauce in the fridge for up to one week.


  • Both Muir Glen and Bionaturae tomato puree and tomato paste are gluten-free.
  • If you're following a low-carb way of eating, choose tomato puree and tomato paste with no added sugar.
  • Also you can eliminate the carrots if you prefer.