Marinara sauce

SmartPoints® value per serving
Total Time
38 min
8 min
30 min
This homemade marinara is quick and versatile, and it can be easily doubled if you’d like to keep some on hand in the freezer. One shortcut on this recipe is using canned whole tomatoes and letting your food processor or blender doing the chopping. However, if you want to use fresh tomatoes, you should; the flavor is amazing. This is a solid base recipe to use as a starting point. From here you can add in your favorite herbs (try oregano, thyme, and rosemary), amp up the minced garlic, stir in some roasted red peppers, or add in some crushed red pepper for a bit of heat.


Canned tomatoes

28 oz, whole, plum

Olive oil

1 tsp

Uncooked onion(s)

¼ medium, finely chopped

Garlic clove(s)

2 medium clove(s), minced


1 tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground


2 Tbsp, chopped


  1. Pulse the tomatoes in a food processor or blender until coarsely chopped; set aside.
  2. Heat a medium soup pot or Dutch oven. Swirl in the oil, then add the onion. Sauté until translucent, about 3 minutes. Add the garlic, and sauté until just fragrant, 30 seconds more.
  3. Stir in the tomatoes, sugar, salt, and pepper; bring to a boil. Reduce the heat to low and simmer until thickened, at least 20 minutes and up to 1 hour. Stir in the basil during the last 5 minutes of cooking time. Yields 1/2 cup per serving.