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Roasted Garlic Marinara Sauce

Looking for a totally easy – yet super tasting – marinara sauce recipe? You know, one of those mouth-watering, savory sauces to dip your breadsticks in and pour over your pasta? This is the one. Roasted Garlic Marinara Sauce is so simple and savory and …well…SAUCY! The mellow, roasted garlic literally melts into the rich tomato sauce.

close up picture of tomatoes on a wooden spoon

Marinara Sauce…with extra garlic, please and thanks!

You can taste roasted garlic in every bite of this zesty tomato sauce. That’s how we do. Garlic, and lots of it. This recipe starts with loads of cloves. You can either buy store bought roasted garlic, or do it yourself by checking out our How to Roast Garlic article.

This sauce is amazing on fried mozzarella. Twirled around tender pasta. Spooned (generously) over baked chicken. Smeared on crusty bread smothered in olive oil.

Ok, I’m drifting off to my marinara fantasies again. Let’s get to the recipe.

ingredients to make marinara sauce

Ingredients Needed to Make Roasted Garlic Marinara Sauce:

  • Extra virgin olive oil
  • Roasted garlic – You’ll need a whole head, which is about 8 cloves (in case you are buying roasted garlic in a jar). You can make it yourself here.
  • Celery
  • Onion
  • Crushed tomatoes
  • Diced tomatoes – I like the petite diced.
  • Dried oregano
  • Red pepper flakes
  • Salt + pepper

More than likely, you have most of these ingredients already in your pantry. Bring in the roasted garlic and few other faves and you’ve got a great start.

cooking celery, onions, and garlic in a skillet

How to Make Roasted Garlic Marinara Sauce:

  1. First, in a large skillet, heat the olive oil to medium. Cook the finely diced celery and onion for about 7 minutes, until soft, translucent, and slightly browned.
  2. Then stir in the roasted garlic. Crush it with the back of your spoon, stirring it into the oil, garlic, and onion. Cook and stir for another 3 minutes.
  3. Add the crushed tomatoes, diced tomatoes (undrained), oregano, pepper flakes, salt + pepper. Combine.
  4. Next bring to a low boil, stirring frequently. Reduce heat, then simmer for 30 – 45 minutes, stirring occasionally until the sauce has thickened.
  5. Taste, reseason to preference, and serve. 🙂

It is amazing how you can build such depth of flavor with simple ingredients. The garlic infuses with the oil, blends with the onion and celery, and everything comes together while it slow simmers on the stovetop.

Gotta sneak those veggies in any time I can. 🙂

TIP: Double this recipe. Keep a jar for yourself, give one to your BFF.

dried oregano and crushed red pepper flakes in a pan of tomaotes

More Recipes You Might Like:

Marinara Meatball Skillet

Basil + Ricotta Stuffed Shells

Pizza Baked Chicken

a skillet with tomato sauce

TIP: This recipe for marinara sauce can be canned and stored for long term. Place in sterilized hot jars, leaving 1/2 inch of head space. Seal with new lids and rings. Process in a water bath canner for 15 minutes according to canner instructions. Cool and store.

I love how thick this sauce turns out, which makes it perfect for dipping and pasta. If you like it thinner, add a little water (or simply cook it for less time). You can also make the sauce smoother by using an immersion blender.

TIP: If you find the sauce too acidic (I personally love the tanginess), you can add a tablespoon of butter or honey to the sauce while cooking.

marinara sauce in a skillet

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marinara sauce in a skillet
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Roasted Garlic Marinara Sauce

This recipe for Roasted Garlic Marinara Sauce is going to knock your socks off. Tangy, flavorful, and infused with garlic, this sauce is great with mozzarella sticks, pizza, and pasta.
Course Sauce
Cuisine Italian
Keyword marinara sauce
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 1/2 cup servings
Calories 109kcal
Author Buy This Cook That

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 head roasted garlic
  • 1 stalk celery finely diced
  • 1/2 onion finely diced
  • 32 ounces crusted tomatoes
  • 15 ounces petite diced tomatoes undrained
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes to taste
  • 1/2 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste

Instructions

  • First, in a large skillet, heat the olive oil to medium. Cook the finely diced celery and onion for about 7 minutes, until soft, translucent, and slightly browned.
  • Then stir in the roasted garlic. Crush it with the back of your spoon, stirring it into the oil, garlic, and onion. Cook and stir for another 3 minutes.
  • Add the crushed tomatoes, diced tomatoes (undrained), oregano, pepper flakes, salt + pepper. Combine.
  • Next bring to a low boil, stirring frequently. Reduce heat, then simmer for 30 – 45 minutes, stirring occasionally until the sauce has thickened.
  • Taste, reseason to preference, and serve. 🙂

Nutrition

Serving: 1g | Calories: 109kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 372mg | Potassium: 525mg | Fiber: 4g | Sugar: 8g | Vitamin A: 418IU | Vitamin C: 17mg | Calcium: 69mg | Iron: 2mg

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