Marinara sauce is so easy to make at home, and loads better than anything you can buy in a store. Our Whole30 Marinara Sauce is vegan and plant-based, but don’t let any of that healthy talk fool you – it’s so rich and full of flavor. Make a batch in as little as thirty minutes, and be sure to tuck some into the freezer.
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The time has come to ditch the store-bought marinara in favor of this simple homemade tomato sauce. It’s so much fresher and richer than jarred sauce, and the process is super simple.
Most store-bought marinara sauces have added sugar, loads of salt, and preservatives that you may not want to feed your family. Not to mention it’s really hard to find one that’s Whole30 compliant and totally vegan. Le sigh.
Not this recipe! It’s entirely plant-based with zero added sugars, made simply with real whole foods (all of them pantry staples!).
Use this sauce wherever you typically reach for a jarred sauce. Toss it with meatballs or your favorite pasta. You can even use it as a pizza sauce or a sandwich spread!
How to Make Whole30 Marinara Sauce
I make this marinara sauce at least twice a month, and there’s always some stashed in the freezer for “oops I forgot” nights. This simple tomato sauce is entirely plant-based, vegan, and Whole30 compliant, which means it contains no added sugar. Sugar free tomato sauce can sometimes be overly acidic, but I’ve got a trick for that. Read on!
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Heat a dutch oven over medium high heat. Add the olive oil and heat until it shimmers then add the onions and saute until translucent – do not brown.
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Add the garlic cloves and saute, stirring continuously, until fragrant, about 1 minute.
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Add the tomatoes with their juices along with the salt, basil, and parsley. Give everything a good stir, then top with the bay leaf.
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Increase heat to high and bring the liquid to a simmer. Cover and simmer for at least 20 minutes, stirring occasionally, until the tomatoes are deep red in color.
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Turn off the heat. Drizzle in a couple tablespoons of extra virgin olive oil, then puree using an immersion blender.
Two things make this sauce less acidic: using fire-roasted tomatoes, which are naturally sweeter (the roasting caramelizes the skins, bringing out the natural sugars in the tomatoes), and the addition of buttery extra virgin olive oil at the end. If you typically struggle with acidity in homemade marinara sauces, you’ll definitely want to give this recipe a try!
Tips for Making This Recipe Perfectly
- Salt appropriately. Tomatoes need a lot of salt – start with at least a teaspoon and more to taste until the flavor pops.
- Use the right canned tomatoes. Fire roasted tomatoes are best for depth of flavor in a quickly cooked tomato sauce. They’re also naturally less acidic.
- Finish with extra virgin olive oil before pureeing. It will give the sauce body and add buttery rich flavor.
- If you don’t have an immersion blender, you can puree in batches using your blender. Just be sure to vent the lid cap to prevent steam build-up. If you like a chunkier sauce, mash it down with a potato masher instead.
Frequently Asked Questions
How long does marinara sauce keep?
This sauce will keep in the fridge in a sealed container for up to 5 days.
Can you freeze marinara sauce?
This sauce freezes really well – the recipe makes 8 servings so make a batch and freeze half. You can thaw the sauce in the fridge overnight, in the microwave at 50% power, or by reheating over a low flame on the stovetop.
What’s the difference between marinara sauce and spaghetti sauce?
Marinara sauce is generally lighter and made with just tomatoes, alliums (like onions and garlic) and seasonings. Spaghetti sauce is typically heartier, with added vegetables like carrots and celery, and ground beef or pork.
More Healthy Italian Recipes
Did you make this Whole30 Marinara Sauce? I’d love to know how it turned out! Leave a comment and a rating below.
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Recipe
Whole30 Marinara Sauce
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Ingredients
- 1 tbsp olive oil, or avocado oil
- 1 medium sweet onion, diced to ½”
- 4 cloves garlic, chopped
- 2 28- oz cans diced fire roasted tomatoes
- 2 tsp salt
- 1 tsp dried basil
- ½ tsp dried parsley
- 1 bay leaf
- 2 tbsp extra virgin olive oil
Instructions
- Heat a dutch oven over medium high heat. Add the olive oil and heat until it shimmers. Add the onions and saute until translucent – do not brown – about five minutes. Add the garlic cloves and saute, stirring continuously, until fragrant, about 1 minute.
- Add the tomatoes with their juices along with the salt, basil, and parsley. Give everything a good stir, then top with the bay leaf. Increase heat to high and bring the liquid to a simmer. Adjust the heat to medium low or low to maintain a consistent simmer with slow, large bubbles. Cover and simmer for at least 20 minutes, stirring occasionally, until the tomatoes are deep red in color.
- Turn off the heat. Drizzle the sauce with the extra virgin olive oil, then puree using an immersion blender.
Notes
- Salt appropriately. Tomatoes need a lot of salt, but if you’re hesitant start with at least a teaspoon. Add more to taste until the flavor pops.
- Use the right canned tomatoes. Fire roasted tomatoes add depth of flavor in this quickly cooked sauce, and they’re naturally less acidic.
- Finish with extra virgin olive oil before pureeing. It will give the sauce body and add buttery rich flavor.
Delanie tyler
This is such a good sauce recipe!! My husband and I decided even when we’re off the cleanse we’re still using this instead of jar/canned! I added some mushroom, olives and fresh basil just for extra flavor. But honestly, the sauce is great on its own!