Easy Marinara Sauce Recipe

Easiest of all sauces, this marinara sauce can be the basis of a lot of recipes. Use it to brighten up any pasta, as a home-made pizza topping or for blending lentil mince into your lasagna. Can be frozen for a couple of months.


Total Time: 1 h 10 m I Prep: 10 m I Cook: 1 h (or longer) I Difficulty: Easy



  • 8 medium tomatoes (about 750 gr), cut into quarters 
  • 3 large garlic cloves (or 4-5 small cloves), finely chopped
  • 6-10 sprigs of fresh oregano 
  • 1 tbsp red wine vinegar
  • 1 tbsp pure grape syrup (as a substitute for sugar) 
  • Salt and pepper to season 



  • To easily skin your tomatoes, make a shallow X at the bottom of the tomatoes, throw them into boiling water for just a minute and quickly place them into a bowl of ice cold water. This way you will be able to easily peel the skins off with your fingers while maintaining nutrients. Quarter your tomatoes. 

  • Heat the olive oil in a large pan, and gently cook the garlic in medium heat for 2-3 minutes until, then add tomatoes and oregano. Try not to break the tomatoes too much.
  • Cover, bring to the boil and simmer on low heat for about 1 hour. The longer it cooks the sweeter the sauce gets. 
  • Add vinegar and grape syrup. Season with salt and pepper. At this time you can break the tomatoes with the back of your wooden spoon. 
  • You should end up with a semi thick tomato sauce.