Marinara Sauce From Tomato Paste

Learn how to make a delicious marinara sauce using tomato paste.

Course Main Dish

Cuisine Italian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings ounces

Calories 421kcal

Author Liz

Cost $3

Heat the olive oil over low/medium heat in a medium size sauce pan.
3 Tbsp olive oil
When hot, add in the diced onions and simmer for approx. 5 minutes until they start becoming translucent and tender. Do not let them brown.
1 small onion
Add in the garlic, give a stir and make sure not to let it burn, and let it simmer for about 3 minutes or until you can smell the garlic
1 clove garlic
Add in the tomato paste and water, and stir until blended.
PRO TIP: I like to mix the tomato paste in a separate medium bowl with a little water, like a half cup, to make it more loose and runny. This helps it break down and more easily incorporate when you add the water.
2 6 oz. cans Tomato paste, 3 1/4 cups water
Raise the heat to high and bring to a boil.
Once it starts to boil, lower to a simmer and stir.
Cover with a lid (you can have it off center so it lets steam out too if you want).
Let cook for at least 45 minutes to an hour, stirring every once in awhile.
Add in the sugar and stir as this helps the sauce not taste bitter due to the paste.
1 tsp sugar
Add in a pinch of salt if you like - we don't since we try to cut out salt when possible - plus it will be in the cheese.
Taste the sauce and when it's good, you are ready to serve along with some grated Italian cheese.

Nutritional data are estimates based on API calculations.

Make sure the onions are fully cooked and tender before adding the water and paste. Since this is a quick sauce, we need to make sure the onions are fully cooked.
Make sure the tomato paste is fully blended into the water.
If the sauce seems to be too watery as it's over half way cooking, then slightly raise the temperature and leave it uncovered so it can cook off.