Growing up, my daddy made the BEST spaghetti sauce ever. See, he grew up in the Italian neighborhood of Birmingham, Alabama with friends who had last names like Tumbarella. His best friend was Charles Chiarella Anthony (my Uncle Charlie) and his momma taught him how to make a great stinking spaghetti marinara sauce.

I don’t have his full recipe but I’ve spent years trying to perfect it. What I do know is fresh tomatoes and fresh herbs when possible. So this is the kind of marinara that simmers quietly on the stove while the house fills with that “mmmm, something good is happening smell.” It’s hearty, herby, and deeply comforting, thanks to onions and mushrooms doing the heavy lifting instead of oil. This sauce is unfussy, flexible and exactly what you want on a busy weeknight.

Why You’ll Love This

Balanced flavor with herbs, lemon, and a touch of maple syrup
Weeknight friendly using pantry staples
Versatile for pasta, lasagna, baked ziti, pizza, fried bites and casseroles

Pro Tip

If you like a smoother sauce, blend half of it in a blender or with an immersion blender and add back into the sauce. You’ll get that classic marinara texture while keeping all the hearty veggie goodness.

Final Thoughts

I love marinara. Maybe it reminds me of Friday night pizza night or holiday spaghetti with my family, but either way, there is something comforting about a good Italian red sauce.

Oil-free Marinara Sauce

Every kitchen needs a solid marinara sauce, and this one is super easy to make. It's even better after a night in the refrigerator.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 8 servings

Cuisine: Italian

Calories: 50

Ingredients Method Notes

Ingredients

1 box Pomi Tomatoes
2 cups diced tomatoes (fresh preferred. canned will do)
1 7.5- ounce can tomato sauce
1 Tbsp each fresh rosemary thyme, oregano and basil
1 tsp onion powder
1 tsp garlic powder
1 onion diced
2 cups mushrooms diced
2 Tbsp lemon juice
1 Tbsp maple syrup
Salt & Pepper to taste

Method

Put all ingredients in a stock pot and simmer 30 minutes. Immersion blend to desired consistency.
Another option is to put all ingredients in a slow cooker, blend to desired consistency and cook on low for four hours. This will allow the flavors to blend beautifully.

Notes

Adjust spices to desired flavor. I tend to add more thyme and I do add the maple syrup to cut any acid flavor. If you use dried herbs, you’ll need to convert 1 tablespoon to 1 teaspoon and adjust as desired.