Description
This homemade marinara sauce is a simple, flavorful Italian classic made from sautéed onions and garlic, crushed San Marzano tomatoes, and a blend of herbs. Perfectly simmered to develop rich taste and thick, vibrant texture, this sauce is ideal for pasta, pizza, or as a base for other dishes.
Ingredients
Scale
Marinara Sauce Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 medium Yellow Onion, finely chopped
- 4 cloves Fresh Garlic, finely minced
- 28 ounces canned San Marzano Tomatoes, crushed
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt, adjust to taste
- 1/2 teaspoon Black Pepper, freshly ground
- 1/4 teaspoon Red Pepper Flakes (optional)
- Handful of Fresh Basil Leaves
Instructions
- Sauté the Aromatics: Heat the olive oil over medium heat. Add the finely chopped onions and sauté until they become translucent and soft, about 5-7 minutes. Then add the minced garlic and cook for an additional minute while stirring frequently to prevent burning, building a flavorful base for the sauce.
- Add Tomatoes and Herbs: Pour in the crushed San Marzano tomatoes. Stir in the dried oregano, salt, freshly ground black pepper, and red pepper flakes if using. Combine all ingredients well and bring the mixture to a gentle simmer.
- Simmer to Perfect Thickness: Allow the sauce to simmer gently for 20-30 minutes, stirring occasionally to prevent sticking. This step develops deep flavors and thickens the sauce. Add the fresh basil leaves in the last few minutes of simmering to retain their bright, herbal aroma and flavor.
- Final Taste and Adjustments: Taste the sauce and adjust seasoning as needed. You may want to add a pinch more salt, a sprinkle of sugar to balance acidity, or extra red pepper flakes for heat. Stir well and let the sauce cook for another minute before serving.
Notes
- Using San Marzano tomatoes provides a sweeter, less acidic tomato flavor which is ideal for marinara sauce.
- If you prefer a smoother sauce, you can use an immersion blender to puree the sauce after simmering.
- The sauce can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Adjust red pepper flakes according to your spice preference or omit for a mild sauce.
- Adding a pinch of sugar helps balance the tomato acidity but is optional.
