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Homemade Marinara Sauce Oil-Free

How to Make Homemade Marinara Sauce [Oil-Free]

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  • Author: Nele Liivlaid
  • Total Time: 30 minutes
  • Yield: 400 ml 1x
  • Diet: Vegan


Learn how to make a simple and flavourful homemade marinara sauce. On top of that it’s also oil-free. It’ll be extremely convenient to grab this sauce from the fridge and use it on pizzas, pastas, salads, and as a dip.


  • 1 1/3 cup (340g, 12oz) additive-free tomato puree
  • 1/3 cup (80g, 2.8oz) water
  • ¼ cup (60g, 2.1oz) tomato paste
  • 3 garlic cloves
  • 10 green olives
  • ½ tsp. dried oregano
  • 1 fresh basil sprig


  1. Start by finely dicing garlic gloves and roughly chopping the olives.
  2. Then, measure out tomato puree and tomato paste.
  3. Next, in a medium skillet or saucepan, heat up 2 tablespoons of water. When the water starts to sizzle, add diced garlic and stir. Once the garlic is sizzling, pour in tomato puree and tomato paste. Now, slosh the cup that you used to measure out tomato puree with 1/3 cup of water and pour that into the saucepan as well.
  4. Then, add chopped olives and dried oregano. Stir well and let simmer on low heat for 15-20 minutes. Place the lid on tilted to let the steam out and avoid the sauce squirting onto your stovetop at the same time. Stir every now and then to avoid the sugar from tomatoes sticking to the bottom of the pan. Should you want the sauce to be even thicker, let it simmer for longer – until you’re satisfied with the consistency.
  5. Turn off the heat and place a fresh basil sprig on the surface of the sauce. Let it wilt and then press down into the sauce.
  6. Finally, after the marinara sauce has cooled down, puree it either using a regular or immersion blender.


Store in an airtight glass container or jar in the fridge for up to 4 days (even a bit longer, depending on how often you open the jar). For longer keeping, fill ice cube trays with the sauce and freeze.

Instead of pureed tomatoes, you can also go for whole canned tomatoes and crush them with your hands or potato masher. You can also use canned/bottled crushed tomatoes or fresh tomatoes for that matter.

You’re welcome to add some tamari sauce or Himalayan salt if you add it to pasta boiled in plain water.

If you like it spicy, feel free to add black pepper, red pepper flakes, chilli flakes or even cayenne pepper to taste.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Mediterranean


  • Serving Size: ¼ of the recipe
  • Calories: 61 kcal
  • Sodium: 165.38mg
  • Fat: 1.6g
  • Saturated Fat: 0.2g
  • Carbohydrates: 8.7g
  • Fiber: 2.6g
  • Protein: 2.4g

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