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Bowl with spaghetti and sauce in it topped with basil

Hearty Marinara Sauce

Megan Calipari
This Hearty Marinara Sauce simmers for only about 30 minutes and comes out robust and rich making it the perfect vegan spaghetti sauce. And it freezes incredibly well! This is a simple Italian sauce that you will make again and again.
Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Cuisine Italian
Servings 7 Cups


  • 1 3 Quart Sauce Pan or Dutch Oven
  • 1 Large Bowl
  • 1 Cutting Board
  • 1 Knife
  • 1 Wooden Spoon


  • 2 28 oz Cans, whole peeled San Marzano tomatoes
  • 3 tablespoon Olive Oil, divided
  • 1 Medium Carrot, peeled and grated on a box grater
  • 1 Large Onion, finely diced
  • 4 Large Cloves Garlic, Minced
  • 2 tablespoon Tomato Paste
  • ¼ teaspoon Dried Oregano
  • ¼ teaspoon Dried Basil
  • Pinch Crushed Red Pepper
  • 3 tablespoon Finely Chopped Fresh Basil
  • Salt and Black Pepper to taste


  • Pour the contents of the tomato cans into a large bowl. Using clean hands, squish the tomatoes in you hands until they are nicely broken up into about ¼ inch chunks. Set aside.
  • Into a large dutch oven over medium heat, add 2 tablespoons of olive oil, grated carrot and the chopped onion. Season with a pinch of salt and pepper. Cook until everything is soft and the onion is translucent, about 4 minutes.
  • Into the pot, add the crushed tomatoes, tomato paste, basil, oregano and chili flake. Stir together and season with another pinch of salt and pepper.
  • Bring to a simmer, reduce heat to low and simmer for 30-40 minutes or until the sauce has thickened a bit.
  • Remove from heat, add the remaining 1 tablespoon of olive oil and the fresh basil.
  • Ladle atop pasta, or cool and refrigerate for up to 5 days or freeze for up to 2 months.
Keyword hearty marinara sauce, Robust marinara sauce, vegan spaghetti sauce