Quick marinara sauce is a cornerstone condiment in my kitchen. I cannot imagine life without it! Once in a while, I don't mind using jarred sauce. I mix two different kinds, like the four-cheese and vodka sauce, and get a flavor bomb I can work with. Nonetheless, the flavors never match up to the richness of my Easy Marinara Sauce recipe. It is bold, rich, flavorful, and tastes like you cooked all day. The fresh garlic, artichoke hearts, and pepperoni meld to create amazing flavors that pair well with various dishes.
The recipe is quick and easy to prepare. It is ready in less than 15 minutes - perfect for busy weeknights! Prep time is about 5 minutes, active cooking is only 10 minutes, and then you sit back while all the fresh flavors meld together. Let's make the delectable pepperoni marinara together!
This Recipe is: Low Carb, Keto, Gluten Free, Dairy Free and Paleo
Table of Contents
6 Reasons To Love This Recipe
I love this easy homemade marinara sauce for many reasons, including:
- A unique way of making marinara sauce.
- Simple ingredients that yield addictive Italian flavors.
- Stores well in the fridge.
- Customizable to suit your taste preferences.
- It’s low-carb, but nobody would ever guess!
- The flavors will dance on your tongue.
Is Marinara Sauce Low-Carb?
Yes, traditional marinara sauce is made without high-carb ingredients like added sugars or thickeners, which makes it suitable for a low-carb diet.
This recipe is low-carb with a mere 2 g net carbs per serving. I carefully picked the ingredients to ensure you can enjoy the sauce with various meals without worrying about a carb surge.
Easy Marinara Sauce Ingredient List
To make this delicious marinara recipe, get the following ingredients:
- 1 Spanish onion, peeled and diced
- 1 28 ounce can diced tomatoes (preferably organic)
- 1 12 ounce can of quartered artichoke hearts (not marinated)
- ½ cup red wine (I used a Meritage)
- ½ cup diced pepperoni (I just quartered stacks of pepperoni and then measured)
- 2 tablespoons olive oil
- 2 teaspoons garlic, minced (approximately 3 cloves of garlic)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (optional; this will not make it too hot—it just adds flavor!)
- Kosher salt & fresh cracked black pepper
Ingredients Substitutions
Here are top-quality alternatives to some of the ingredients listed above. They are basic pantry ingredients that will also yield excellent results:
- Spanish onion: Replace with 1½ white or yellow onions.
- Olive oil: Coconut, MCT, or avocado oils are great swaps.
- Minced garlic: Use 5-6 cloves of roasted garlic or 3 cloves of fresh garlic, diced.
- Dried basil: Dried marjoram or parsley will lend the sauce great herbaceous flavors and aroma.
- Dried oregano: Try some Italian herb seasoning mix.
- Red pepper flakes: Omit it if you don’t like the heat. Cayenne or other chilis add too much edge to the sauce.
- Red wine: Try some stock (chicken, beef, or vegetable) and a tablespoon of apple cider or red wine vinegar.
- A can of diced tomatoes: Dice up some fresh tomatoes from your pantry.
- Artichoke hearts: I chose non-marinated artichoke hearts to control the flavor profile. Some marinades are overpowering as they use intensely flavored virgin olive oil. You can replace the artichokes with chopped asparagus.
Additional Ingredients
Punch up the simple marinara sauce flavors with any of these optional additions to the basic ingredients:
- Fresh herbs: To brighten the flavor of the pepperoni sauce, add fresh parsley, fresh basil, rosemary, oregano, or thyme in appropriate amounts.
- Cheese: Add grated parmesan or Pecorino Romano cheese to make the sauce luscious.
- Sour cream: Add about ½ cup of sour cream to this sauce and watch the color change as you stir. It takes the edge off the sauce and adds a level of comfort.
- Vegetables: Add diced and roasted red peppers (jarred options are fine), some sautéed mushrooms, or baby spinach (add it to the sauce while it is hot, and it will wilt into the sauce naturally).
- Olives: To make the sauce rustic, add chopped black olives. I recommend adding them when the sauce is almost done. If the olives cook too long in the sauce, they impart a strong flavor that throws the sauce out of balance.
Note: The additional ingredients are not part of the original recipe. Use them only to enhance the fresh marinara sauce flavors.
Cooking Tools
My homemade marinara sauce recipe only requires a few simple tools:
How to Make Easy Marinara Sauce: Complete Cooking Guide
Cooking Method
- Simmering
Preparation Steps
- Gather the tools and ingredients for the recipe.
- Peel and dice the onion.
- Peel and mince the garlic cloves.
- Dice the pepperoni.
- Measure the ingredients.
Cooking Instructions
- Heat a large, heavy-bottomed pan over medium-high heat. Add the olive oil. When it shimmers, add the chopped onion and a good pinch of salt. Cook, stirring occasionally, for 7-8 minutes or until the onions turn translucent.
- Add the garlic and cook for 1 minute, stirring constantly. After a minute, add the dried herbs and spices and cook for 1 minute more.
- Add the wine. Stirring constantly, allow the wine to cook off for about 2-3 minutes.
- Add the diced tomatoes, including all the juice from the can. Reduce the heat to low and allow to simmer for 10-12 minutes.
- Add in the artichoke hearts and pepperoni. Stir. Allow to simmer for another 5-10 minutes. Taste, adjust the seasoning, and taste again.
- Serve hot over your favorite pasta dish!
Step 1: Make sure to reduce the wine completely, otherwise you will have a very sharp taste in the sauce.
Step 2: When the sauce has about 10 minutes left, add in the pepperoni and artichoke hearts.
Step 3: just want to take a bite of this picture. The best part about cooking is sampling everything that we make!
💡 My Pro Tip
Removing acidity: Marinara sauces tend to taste acidic. Luckily, there are several ways of fixing acidity. Add a pinch of your favorite sweetener. Use low-carb options like stevia, sugar, or agave if you are watching your carbs. Add sparingly and taste. If it is too sweet, add some salt to balance the flavor. Baking soda is another excellent option for removing acidity. A little goes a long way!
If you have a metallic taste, it came from the can the tomatoes were in. Most times, you can work through it with a bit of salt.
Type of pan: A heavy-bottomed saucepan is best for this recipe, but I do not recommend using a cast iron pan. The acidic nature of the tomato affects the cast iron pan in various ways. First, it can remove the pan's seasoning unless you are using enameled cast iron or stainless steel. Second, it can add a metallic flavor to some tomato dishes. I know there are varying opinions on using cast iron, but over the years, I have found that it is not the best tool for cooking tomatoes.
⏲️ Time-Saving Tips
- Buy sliced pepperoni to shorten prep time.
- Buy quartered artichoke hearts vs whole artichoke hearts to save time.
- Make ahead and cool. The recipe reheats well!
What to Eat with Homemade Marinara Sauce?
This flavorful sauce is perfect for fish, grilled meats, roasted veggies, and other dishes. I enjoy it with the following low-carb options:
- Zucchini Noodles:Zoodles are a great low-carb alternative to cooked pasta and my personal favorite. Their authentic marinara flavor pairs well with the acidity and richness of the delicious pasta sauce.
- Keto Meatball Parm: Pour some extra sauce over the meatball dish. The savory and hearty meatballs absorb the flavors of the delicious sauce and become more tender and juicy.
- Keto Eggplant Parmesan: Top the eggplant parm with the delicious marinara sauce. The eggplant's tender texture and slightly earthy flavor will absorb the sauce's richness, resulting in a satisfying meal.
- Grilled Chicken Wings: Use the marinara as a quick dipping sauce to add a depth of flavor to the simple and mild grilled chicken wings.
- Roasted Asparagus: Dip the fresh and crispy asparagus into the sauce for extra flavor. The tomato-based dipping sauce complements the roasted asparagus's earthy and subtle nutty flavors.
Storage and Reheating Instructions
Storage
- Cool the leftover marinara sauce and store it in an airtight container in the fridge for up to 10 days. The acidity helps prolong the shelf life.
Freezing
- The pepperoni pasta sauce freezes well. Store it in a freezer-safe container for 3 months. Defrost in the fridge overnight or in the microwave. Reheat according to the instructions below.
Reheating
- Reheat in a pan over medium heat until warmed through. Be sure to stir. You could also microwave on medium heat until heated through.
Conclusion
Pasta sauce with pepperoni tastes great over any type of pasta or noodle. I enjoy this Easy Marinara Sauce with zoodles and meatball parm. I have made the recipe countless times, and we never seem to get enough of it at my house. Its rich flavors are out of this world! Moreover, the recipe takes only minutes and very little effort to be ready. It uses simple ingredients that you can substitute to personalize the flavors.
You can also use additional high-quality ingredients to ramp up the flavor and add texture to the sauce. I love to add sauteed mushrooms toward the end when the sauce is coming together for a rustic feel.
I hope you make my favorite marinara sauce and enjoy it as much as we do! Please let us know your thoughts in the comments below. As always, you can join in the conversation and see more pictures and stuff on Facebook and Instagram. Let's explore food together.
Other Delicious Sauces To Try:
Here are other quick and easy sauces that you may love:
FAQs
Classic marinara sauce is Italian-inspired and uses ingredients like canned San Marzano tomatoes, garlic, oregano, olive oil, basil, and red pepper flakes.
For a thicker or smoother sauce, let it simmer longer to reduce moisture, reduce the amount of liquid in the recipe, or use thickening ingredients like tomato paste, tomato purée, finely diced carrots, or onions. You may also blend the ingredients in the homemade sauce to achieve a smooth sauce and thicker consistency.
Easy Marinara Sauce
Ingredients
- 1 Spanish onion peeled and diced
- 1 28 ounce can diced tomatoes preferably organic
- 1 12 ounce can of quartered artichoke hearts not marinated
- ½ cup red wine I used a Meritage
- ½ cup diced pepperoni I just quartered stacks of pepperoni and then measured
- 2 tablespoons olive oil
- 2 teaspoons garlic minced (approximately 3 cloves of garlic)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes optional; this will not make it too hot—it just adds flavor!
- Kosher salt & fresh cracked black pepper
Instructions
Preparation Steps
- Gather the tools and ingredients for the recipe.
- Peel and dice the onion.
- Peel and mince the garlic cloves.
- Dice the pepperoni.
- Measure the ingredients.
Cooking Instructions
- Heat a large, heavy-bottomed pan over medium-high heat. Add the olive oil. When it shimmers, add the chopped onion and a good pinch of salt. Cook, stirring occasionally, for 7-8 minutes or until the onions turn translucent.
- Add the garlic and cook for 1 minute, stirring constantly. After a minute, add the dried herbs and spices and cook for 1 minute more.
- Add the wine. Stirring constantly, allow the wine to cook off for about 2-3 minutes.
- Add the diced tomatoes, including all the juice from the can. Reduce the heat to low and allow to simmer for 10-12 minutes.
- Add in the artichoke hearts and pepperoni. Stir. Allow to simmer for another 5-10 minutes. Taste, adjust the seasoning, and taste again.
- Serve hot over your favorite pasta dish!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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10 Responses
I wanted a lighter vegetarian version, so I omitted the pepperoni and added chick peas and fresh spinache, green and yellow pepper and served over doodles. Very tasty!
Hi Kelly- that sounds absolutely fantastic. I'm going to have to try that version soon!
Thanks for writing and happy eating-
Scott
Hi Scott, thanks for sharing your recipe. It smells yum so far. Since I don't yet have a spiralizer how about my putting a zuke thru a food processor grater as I do potatoes? They won't be official zoodles but I can at least make them into a pasta like this too, right?
Hi Gayle:
I’m not sure if you are just using the grater to shred the zucchini (which will result in kind of a watery mess) or kind of like a mandolin where you are slowly pushing the zucchini across the grater? If the latter is the case, if it works, great! Zoodles have no set length or size. You could even slice them super thin with a knife or use a serrated vegetable peeler. Hope this helps.
Have a delicious day in the kitchen!
Scott
My whole life I have been eating marinara sauce from a jar. Tonight I made this and am in LOVE! So good- thank you thank you thank you.
Hi Nancy:
So glad you loved it! Thank you for your beautiful thoughts.
Have a wonderful day in the kitchen!
Scott
You can throw in a couple carrot chunks for sweetness instead of sugar. A pat of butter can round out the flavor too.