Restaurant-Style Marinara | Melanie daPonte, Vegan Personal Chef

The secret for marinara sauce that tastes like it’s been simmering all day? Tomato paste. The savory-sweet intensity adds depth and richness without the hours of slow-cooking.

What I like best about this recipe? It’s simple and quick to prepare. Oh, and no chopping, except for a little clove of garlic, for which you can substitute 1/4 tsp of granulated garlic if you choose.

Best Marinara Sauce


1 teaspoon Olive oil 1 clove Garlic, minced ½ teaspoon Oregano, dried ¼ teaspoon Thyme, dried ½ teaspoon Salt 14.5 ounces diced tomatoes, in juice

1 tablespoon Tomato paste

1. Saute garlic in oil over medium-low heat about 2 minutes.

Add tomatoes, tomato paste, herbs, salt and pepper all at once stirring together until tomato paste is incorporated.

2. Increase the heat a bit and cook for about 10 minutes, stirring and crushing the tomatoes as you go.

If you like a smoother sauce, just scoop out about half, run it through the blender then return to the pot. Easy!