Simple Italian Marinara

  • Author: The Kitchen Whisperer

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  • 10 cloves Roasted Garlic – yes, roasted garlic. It makes a WORLD of difference!!!
  • 1 teaspoon sea salt
  • 1 teaspoon fresh ground black pepper
  • ½ cup extra-virgin olive oil, divided
  • 1 large yellow onion, diced
  • 4 carrots, peeled and diced
  • 6oz can tomato paste
  • 1 cup fresh basil leaves
  • 2 tablespoons fresh oregano
  • 2 (28-ounce) can plum tomatoes (it you can’t find that use regular puree or crushed)
  • 1 (28-ounce) can of water (rinse out one can into another)
  • 1 tablespoon sugar *optional
  • ¼ cup fresh grated Parmesan *optional


  1. In a medium saucepan, sauté the onions and carrots with the oil over medium heat until the onions are translucent and the carrots are soft.
  2. Add tomato paste and stir well.
  3. Cook for about 5-10 minutes or until you ‘smell’ the tomato paste cooking. Do not burn!
  4. Add the roasted garlic, salt, pepper, basil, oregano, cheese, sugar and stir together until incorporated.
  5. Pour in the tomatoes then water.
  6. Bring to a soft boil then lower the heat to a simmer (low heat).
  7. Take an immersion blender and smooth out any chunks.
  8. Simmer for 1-2 hours, uncovered stirring occasionally.
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