This 30 Minute Marinara sauce is my favorite go-to pasta sauce. It’s easy to make and freezes perfectly.
There is nothing like marinara sauce that has simmered all day long on the stove. The bright tomato flavor laced with garlic and herbs…pure comfort food!
But let’s face it. Sometimes, we just don’t have all day to babysit homemade sauce simmering away on the stove. Most days, I have 30 minutes, max, to get dinner on the table.
This 30 Minute Marinara is perfect for busy days when you want homemade taste without the fuss.
This only took about 10 minutes of hands on time with this recipe. The rest of the time the sauce is simmering away on the stove top so you can finish preparing the rest of your meal.
I used Redpack Tomatoes to make this recipe.
Redpack has been owned and operated by the same family for four generations. Their premium quality tomatoes are Family Farmed from trusted families that they’ve been working with for decades. And, they are non-GMO verified.
For generations, families have used Redpack in celebrated dishes, passing along with love, tradition and heritage in each recipe.
This 30 Minute Marinara recipe is perfect for so many dishes such as pasta, lasagna and chicken parmesan. You can use it for anything that calls for marinara sauce.
Whenever I make this sauce, I always make a double batch. It doesn’t take any longer to make and then I can store the extras in the freezer for another night.
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30 Minute Marinara
30 Minute Marinara
- Heat olive oil over medium-high heat in a large pot.
- Add onions and sauté for 5 minutes or until translucent.
- Add garlic to pot and cook for 1 minute.
- Add Redpack tomato sauce, bay leaves, Italian seasoning blend and House seasoning blend; stir to combine.
- Bring to a bubbling simmer then turn the heat down to low and simmer for 20 minutes.
- Add grated parmesan cheese; stir to combine.
- Serve immediate or freeze for later.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.