Marinara Sauce Recipe
Bright, zesty, and ready in under an hour, this Marinara Sauce Recipe brings a taste of homemade Italian comfort to every table.
Ingredients
- 2 tbsp extra-virgin olive oil cold-pressed, Spanish or Italian label
- 1 medium yellow onion sweet onions add mild flavor
- 4 cloves garlic fresh bulbs over jarred
- 2 (28-oz) cans whole peeled San Marzano tomatoes undrained
- 1 tsp sea salt start low and adjust
- 1/2 tsp freshly ground black pepper
- 1 tsp dried oregano or 1 tbsp finely chopped fresh oregano
- 5-6 leaves fresh basil torn, plus a few whole leaves for garnish
- 1 pinch red pepper flakes optional, for a gentle kick
- 1 tsp granulated sugar optional, helps mellow acidity
- 1/2 cup water or vegetable broth as needed for consistency
Instructions
- Heat olive oil in a heavy-bottomed saucepan over medium heat until it shimmers.
- Add chopped onion and cook until translucent and lightly golden.
- Stir in garlic and red pepper flakes; cook just 30 seconds until fragrant.
- Gently crush tomatoes and pour into the pan with any juices.
- Season with salt, pepper, oregano, and sugar. Stir to combine.
- Bring to a gentle bubble, then reduce heat to low and simmer, uncovered, for 30–35 minutes.
- Turn off heat, stir in torn basil leaves, cover, and let rest 10 minutes off the stove.
- Taste and tweak salt or pepper. Serve hot over your favorite pasta or let cool and jar for later.
Notes
Crushing tomatoes by hand gives a more rustic texture. If too thick, add broth for desired consistency.
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