Classic Homemade Marinara Sauce
Classic Homemade Marinara Sauce
Ingredients
- 1/4 cup extra virgin olive oil
- 1 yellow onion, medium, finely diced
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon granulated sugar, optional, to balance acidity
- 1/4 cup fresh basil leaves, chopped, plus more for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the finely diced yellow onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the tomato paste and cook for 2-3 minutes, stirring frequently, until it darkens slightly and caramelizes. This deepens the tomato flavor.
⏱️ 3 min
- 4
Pour in the crushed tomatoes. Add the dried oregano, dried basil, red pepper flakes, and the optional granulated sugar. Stir everything together.
⏱️ 2 min
- 5
Bring the sauce to a gentle simmer. Reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and let it simmer for at least 30-40 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld.
⏱️ 40 min
- 6
After simmering, stir in the chopped fresh basil leaves. Season with salt and freshly ground black pepper to taste. Adjust any seasonings as needed.
⏱️ 2 min
- 7
Serve hot over your favorite pasta, as a base for pizza, or with meatballs. Garnish with extra fresh basil if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Homemade Marinara Sauce
- 1/4 cup extra virgin olive oil
- 1 yellow onion, medium, finely diced
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon granulated sugar, optional, to balance acidity
- 1/4 cup fresh basil leaves, chopped, plus more for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the finely diced yellow onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 2
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the tomato paste and cook for 2-3 minutes, stirring frequently, until it darkens slightly and caramelizes. This deepens the tomato flavor.
⏱️ 3 min - 4
Pour in the crushed tomatoes. Add the dried oregano, dried basil, red pepper flakes, and the optional granulated sugar. Stir everything together.
⏱️ 2 min - 5
Bring the sauce to a gentle simmer. Reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and let it simmer for at least 30-40 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld.
⏱️ 40 min - 6
After simmering, stir in the chopped fresh basil leaves. Season with salt and freshly ground black pepper to taste. Adjust any seasonings as needed.
⏱️ 2 min - 7
Serve hot over your favorite pasta, as a base for pizza, or with meatballs. Garnish with extra fresh basil if desired.
⏱️ 5 min