easy marinara sauce with tomato paste recipe

Making your marinara sauce with this recipe is not only easy, but it will also save you money in the long run. The fact that marinara sauce that is made with tomato paste tastes so much better than store-bought is, of course, the most compelling argument in favor of making your own.

I am not exaggerating when I say that preparing this marinara sauce is a simple task. If you’ve ever made pasta sauce at home, you undoubtedly remember the effort of peeling and chopping a large number of tomatoes, followed by the amount of time you had to spend standing at the stovetop while it cooked.

If you’ve never made pasta sauce at home, you may not remember the hassle. This homemade marinara sauce is unlike any other because it does not require any peeling or chopping, and the entire process only takes a few short minutes to complete.

The seasonings in this sauce are the right match for the tomato, and just like any other marinara sauce recipe, this one is great for using as a topping for pizzas, pasta, and sandwiches.

It has all of the taste that you would expect to find in a traditional marinara, but it does not add so much flavor that it takes away from the recipes that you use it in. In a nutshell, it is the ideal supporting actor for a wide variety of different dishes. Additionally, it freezes quite well, making it convenient to have on hand for any time you might require it.

Remarks Regarding the Components:

It is very vital that you take notice of the following information on the ingredients and the instructions. The COMPLETE recipe, including all of the amounts and specifics, can be found DOWN BELOW.

Tomato paste: Have you ever noticed that the majority of recipes ask for only one spoonful of tomato paste, but then you end up with an entire can of leftovers? This recipe is ideal for making use of any leftovers you may have.

  • Water
  • Oil made from olives
  • Oregano

Instead of fresh basil, you could substitute dried basil, but you’ll need to use about a third of the amount that would normally be called for.

Fresh parsley – When it comes to parsley, you should always use the fresh variety. The flavor of dried parsley is not very noticeable.


Garlic powder: If you like, you can substitute fresh garlic that has been minced instead.

  • Pepper

The Basics of Making Your Own Marinara Sauce at Home:

How difficult would you say it is to create this dish? I believe the amount of time it takes you to make your marinara is roughly equivalent to the amount of time it takes you to open a jar of store-bought sauce and warm it up on the stovetop

Begin preparing the tomato foundation. Bring a saucepan of the same size up to temperature over medium-high heat. After adding the tomato paste, water, and olive oil, give everything a good toss to blend the ingredients. Bring to a boil for approximately one minute, then season to taste with salt and pepper according to your preference.

Add the seasonings: Stir in the rest of the ingredients, reserving part of the parsley for garnishing, and then add the seasonings. Put the heat on low, cover the pot, and let it simmer for five to eight minutes.
To finish, add a tablespoon of water if you would like the sauce to be thinner, and then sprinkle some chopped parsley on top.
Advice on Achieving Victory:

The steps in this recipe aren’t particularly complicated, but following these pointers will ensure that the result is delicious every time.

Make sure you use a tomato paste of good quality. Because you will be using paste rather than whole tomatoes, you will want to make sure that you get the highest-quality tomato paste that you can locate.

(Tubes of tomato paste tend to have a more robust flavor than their canned counterparts, but you won’t find them in every store.)

It is imperative that you make use of a saucepan made of stainless steel or another non-reactive material. Copper, aluminum, and cast iron all have the potential to react with the acid in tomato sauce, making these materials less than ideal choices.

If necessary, sprinkle on a little bit of sugar. You should give the sauce a try, and if you feel like the acidity could use a little help, a little sugar goes a long way.
Organizing Your Stuff:

You can keep your homemade marinara in the refrigerator for up to a week if you put it in a jar or another airtight container.

If I Make This, Can I Freeze ItYes, marinara sauce is excellent after it has been frozen. I like to put them in freezer bags and then freeze them in a level layer so that it is easier to store.

Then, when you are ready to use it, you may set the bags in a bowl of hot water until they defrost, and then boil the sauce in a skillet on the stovetop until it is ready to use. When stored in the freezer for up to three months, the marinara sauce will remain edible.

  • Here are some suggestions for how you may utilize this marinara in your cooking!
  • The Best Vegan Lasagna
  • Vegan Pizza Recipe
  • Spaghetti and Meatballs made Without Animal Products
  • Vegan Arancini: Fried Rice Balls (Option to Make in the Air Fryer!)

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