Homemade Marinara Sauce

Homemade Marinara Sauce

A rustic tomato sauce simmered with garlic and basil until rich and fragrant.

Total 50 min Makes 16 oz Calories 120/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This marinara relies on canned San Marzano-style tomatoes, good olive oil, and a slow simmer to develop deep, sweet-tart flavor. It comes together in under an hour and works equally well over pasta, as a base for baked dishes, or as a dip for crusty bread.

Ingredients

  • 3 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 small yellow onion, finely chopped
  • 28 ounces whole peeled San Marzano tomatoes, with juices
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon sugar
  • 1/4 cup fresh basil leaves, torn, plus more for garnish
  • 1 tablespoon unsalted butter

Method

  1. Heat the olive oil in a 6-quart saucepan over medium-low heat. Add the garlic and onion and cook, stirring often, until softened and fragrant but not browned, about 4 minutes.

  2. Pour the tomatoes and their juices into the pan, crushing the tomatoes with your hands or a wooden spoon as you add them.

  3. Stir in the salt, black pepper, red pepper flakes, and sugar. Bring the sauce to a gentle simmer.

  4. Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce thickens and the flavors concentrate, about 35 minutes.

  5. Remove from heat and stir in the torn basil and butter until the butter melts and the sauce turns glossy.

  6. Taste and adjust salt and pepper as needed. Serve warm, garnished with additional basil.

Rate this recipe

★ 4.8 (1)

Homemade Marinara Sauce

This marinara relies on canned San Marzano-style tomatoes, good olive oil, and a slow simmer to develop deep, sweet-tart flavor. It comes together in under an hour and works equally well over pasta, as a base for baked dishes, or as a dip for crusty bread.

50 min 16 oz 120 cal

Ingredients

  • 3 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 small yellow onion, finely chopped
  • 28 ounces whole peeled San Marzano tomatoes, with juices
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon sugar
  • 1/4 cup fresh basil leaves, torn, plus more for garnish
  • 1 tablespoon unsalted butter

Method

  1. 1

    Heat the olive oil in a 6-quart saucepan over medium-low heat. Add the garlic and onion and cook, stirring often, until softened and fragrant but not browned, about 4 minutes.

  2. 2

    Pour the tomatoes and their juices into the pan, crushing the tomatoes with your hands or a wooden spoon as you add them.

  3. 3

    Stir in the salt, black pepper, red pepper flakes, and sugar. Bring the sauce to a gentle simmer.

  4. 4

    Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce thickens and the flavors concentrate, about 35 minutes.

  5. 5

    Remove from heat and stir in the torn basil and butter until the butter melts and the sauce turns glossy.

  6. 6

    Taste and adjust salt and pepper as needed. Serve warm, garnished with additional basil.