Instant Creamy Marinara Sauce (View Print Version)

Velvety tomato sauce made fast with simple ingredients, ideal for pasta or pizza bases.

# What You'll Need:

→ Sauce Base

01 - 2 cups tomato sauce, plain and unsalted if possible

→ Dairy

02 - 3 tablespoons unsalted butter

→ Seasoning

03 - 1 teaspoon garlic powder
04 - ½ teaspoon salt, adjust to taste
05 - ¼ teaspoon black pepper

→ Optional Additions

06 - 1 tablespoon heavy cream for extra creaminess
07 - 1 teaspoon dried Italian herbs (basil, oregano)

# Method:

01 - In a medium saucepan over medium heat, combine the tomato sauce, butter, and garlic powder.
02 - Stir until butter melts completely and sauce begins to simmer, approximately 5 minutes.
03 - Add salt and black pepper, stirring well to incorporate.
04 - For a richer taste, gently stir in heavy cream and dried Italian herbs if desired.
05 - Simmer the sauce an additional 2 to 3 minutes, stirring occasionally.
06 - Taste and adjust salt or pepper as needed. Serve hot over pasta, as a dipping sauce, or on pizza.

# Expert Advice:

01 -
  • It tastes like you've been simmering sauce all afternoon when you've actually spent less time than a coffee break.
  • No fancy ingredients needed—just pantry staples that transform into something genuinely creamy and luxurious.
  • Works as marinara, pizza sauce, dipping base, or even a quick pasta topping when unexpected guests arrive.
02 -
  • Don't skip the butter or substitute it with oil—oil won't emulsify the same way, and you'll end up with greasy sauce instead of creamy sauce.
  • Medium heat is non-negotiable; too high and the butter breaks and separates into grease, too low and you'll wait forever for the sauce to warm through.
03 -
  • Keep leftover sauce in a glass container in the fridge for up to four days, and it actually tastes better the next day when the flavors have settled together.
  • For a vegan version, use plant-based butter and skip the cream, and honestly, it works almost as well—the emulsification still happens.
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