Marinara Sauce
A simple yet delicious tomato sauce perfect for pasta, pizzas, or as a dip, made with fresh ingredients for a rich and flavorful experience.
Ingredients
Main Ingredients
- 2 tablespoons olive oil or butter
- 1/3 cup finely-diced white onion
- 4 cloves garlic pressed or finely-minced
- 1/4 teaspoon crushed red pepper flakes adjust based on spice preference
- 1 28-ounce can San Marzano whole tomatoes with juices
- 1 teaspoon dried oregano
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
- 3 large sprigs fresh basil
Instructions
Preparation
- Heat olive oil in a large saucepan over medium-high heat.
- Add onion and sauté for 5 minutes, stirring occasionally, until softened.
- Add garlic and crushed red pepper flakes, sauté for 1-2 minutes, stirring frequently.
- Add the tomatoes, oregano, salt, and black pepper, and stir to combine. Use a wooden spoon or a potato masher to gently break up the tomatoes.
- Stir in the fresh basil sprigs.
- Continue cooking until the sauce reaches a simmer. Then, reduce the heat to medium-low, cover, and let it simmer for 20 to 30 minutes, stirring occasionally.
- Remove and discard the fresh basil sprigs. Taste the sauce and season with salt and pepper as needed.
- If you prefer a smoother sauce, purée it with an immersion blender until you reach your desired consistency.
- Serve the sauce warm and enjoy!
Notes
Let the marinara sauce cool completely before storing. Refrigerate for up to 5 days or freeze in portions for up to 3 months. Use San Marzano tomatoes for a richer flavor. Adjust redness based on preference. Consider adding red wine or sautéed vegetables for variations.