Marinara Sauce

Marinara Sauce

A simple tomato sauce simmered with garlic, basil, and olive oil until rich and fragrant.

Total 50 min Makes 16 oz Calories 90/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This classic Italian marinara relies on canned tomatoes, garlic, and fresh herbs simmered low and slow to develop deep flavor. It comes together in under an hour and works equally well tossed with pasta, spooned over meatballs, or used as a base for other sauces.

Ingredients

  • 3 tablespoons olive oil
  • 6 cloves garlic, minced
  • 1/2 cup onion, finely diced
  • 28 ounces canned crushed tomatoes
  • 14 ounces canned whole peeled tomatoes, crushed by hand
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 cup fresh basil leaves, torn
  • 1 tablespoon fresh oregano, chopped
  • 0 black pepper, to taste

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat.

  2. Add the onion and cook until softened and translucent, about 4 minutes.

  3. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.

  4. Stir in the crushed tomatoes, hand-crushed whole tomatoes, salt, and sugar. Bring to a gentle simmer.

  5. Reduce heat to low and simmer uncovered, stirring occasionally, until thickened and the flavors meld, about 35 minutes.

  6. Stir in the fresh basil and oregano, and season with black pepper. Simmer 5 more minutes.

  7. Taste and adjust salt and sugar as needed before serving.

Rate this recipe

★ 3.9 (1)

Marinara Sauce

This classic Italian marinara relies on canned tomatoes, garlic, and fresh herbs simmered low and slow to develop deep flavor. It comes together in under an hour and works equally well tossed with pasta, spooned over meatballs, or used as a base for other sauces.

50 min 16 oz 90 cal

Ingredients

  • 3 tablespoons olive oil
  • 6 cloves garlic, minced
  • 1/2 cup onion, finely diced
  • 28 ounces canned crushed tomatoes
  • 14 ounces canned whole peeled tomatoes, crushed by hand
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 cup fresh basil leaves, torn
  • 1 tablespoon fresh oregano, chopped
  • 0 black pepper, to taste

Method

  1. 1

    Heat the olive oil in a 6-quart saucepan over medium heat.

  2. 2

    Add the onion and cook until softened and translucent, about 4 minutes.

  3. 3

    Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.

  4. 4

    Stir in the crushed tomatoes, hand-crushed whole tomatoes, salt, and sugar. Bring to a gentle simmer.

  5. 5

    Reduce heat to low and simmer uncovered, stirring occasionally, until thickened and the flavors meld, about 35 minutes.

  6. 6

    Stir in the fresh basil and oregano, and season with black pepper. Simmer 5 more minutes.

  7. 7

    Taste and adjust salt and sugar as needed before serving.