Marinara Sauce – Easy Olive Garden Copycat

This Olive Garden Marinara Sauce is rich, garlicky, and super simple to make at home. It’s a one-pot, pantry-friendly sauce that works for pasta, pizza, or just dunking breadsticks — honestly whatever you’ve got. Comes together in under 30 minutes and tastes like you ordered in (but cheaper).

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Quick Summary

• Prep time: 10 mins
• Cook time: 30 mins
• Flavor: Garlicky, herby, slightly sweet
• Great for: Pasta nights, homemade pizza, dipping sessions

Why I Like This Recipe

No joke — I was too tired to chop anything but still wanted something that felt like I did something. This marinara’s the answer. It’s all canned stuff and spices, but when it’s done simmering, it tastes like a real sauce, not “I gave up.” Plus, dipping frozen mozz sticks in this? Top-tier snack dinner.

Ingredients

• 2 tbsp olive oil
• 4 cloves garlic (sliced)
• 28 oz canned tomato puree
• 28 oz canned diced tomatoes
• 1½ tsp Italian seasoning blend
• ½ tsp dried basil
• ¼ tsp red chili flakes
• 2 tsp salt
• ½ tsp black pepper
• 1 tbsp sugar (add only if needed)

How To Make Marinara Sauce 

• Cook the garlic: Add olive oil to a stainless steel or nonstick pot (not cast iron — tomato drama). Toss in garlic slices and cook until they’re soft and fragrant. Pull them out after that — don’t skip it.
• Add tomatoes and spices: Dump in the tomato puree and diced tomatoes. Then add all the herbs, salt, pepper, and chili flakes. Stir everything together.
• Simmer gently: Turn the heat to low. Cover and let it simmer for 25–30 minutes. Stir now and then so it doesn’t stick.
• Taste + adjust: If the sauce tastes too acidic, stir in half a tablespoon of sugar. Taste again. You can always add more — not take it out.
• Let it rest: Once it’s done, take it off the heat and let it sit for about 10 minutes. This is weirdly important. It mellows everything out.

Tips for Success

• Use a stainless steel or nonstick pot — tomatoes + cast iron = metallic mess
• Pull the garlic after it softens — it keeps the flavor without overpowering
• Keep the lid on while simmering to avoid red splatters all over your stove
• Don’t dump in sugar right away. Only add if needed — taste first
• Let it rest for a few minutes after cooking. Trust me, it makes a difference

Storage and Reheating

• Fridge: Let it cool first, then store in an airtight container. Keeps for up to 5 days.
• Freezer: Cool completely and freeze in bags or containers. Use within 3 months for best flavor.
• Reheat: Pour into a small saucepan and heat on low, stirring occasionally. About 5–10 minutes and you’re back in business.

Frequently Asked Questions

• Can I double this recipe?
  Yep. It scales really well. Just use a bigger pot and simmer a little longer.
• Can I blend it smoother?
  Totally. Use an immersion blender or regular one if you want zero chunks.
• Does it work for pizza?
  For sure. Maybe simmer it 5 mins longer if you want it thicker for spreading.
• Can I leave out the garlic?
  …you can. But then it’s just tomato sauce. Add a little onion or shallot if you need a sub.
• What if I only have crushed tomatoes?
  Use them instead of diced. It won’t mess things up.

Common Mistakes and How to Dodge Them

• Using cast iron: Don’t. Tomatoes + acid = metallic-tasting sauce. Stick with stainless steel or nonstick.
• Burning the garlic: Garlic cooks fast. If it gets too dark, it’ll turn bitter. Medium heat and remove as soon as it softens.
• Over-sugaring too soon: The sauce may seem tangy at first, but it mellows as it cooks. Taste at the end, then add sugar if needed.
• Skipping the rest time: Let it sit for a few after cooking — makes everything taste deeper and more blended.
• Stirring too little: Even on low, it can stick to the bottom. Give it a stir now and then.

Nutrition Facts (Per Serving)

• Calories: 23 kcal
• Total Fat: 2g
• Saturated Fat: 0.3g
• Cholesterol: 0mg
• Sodium: 333mg
• Potassium: 9mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0.2g
• Sugars: 1g
• Protein: 0.1g

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