Pronto Marinara Sauce Recipe

Prep tomatoes

Open the canned San Marzano tomatoes and reserve the juices. Crush the whole tomatoes by hand in a bowl or pulse 1–2 times in a food processor for a slightly chunky texture. Set aside.

Mince aromatics

Peel and finely dice the onion. Peel and mince the garlic. Grate the carrot finely. Tear and chop the fresh herbs (reserve some basil leaves for garnish).

Heat 3 tablespoons extra-virgin olive oil in a heavy-bottomed saucepan over medium heat until shimmering but not smoking. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes.

Add the grated carrot and cook 2–3 minutes more to release sweetness. Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Stir in the tomato paste and cook 1–2 minutes, stirring constantly, to caramelize slightly and deepen flavor.

Add the crushed San Marzano tomatoes and 1 cup water or reserved tomato juice. Stir to combine.

Add dried oregano, bay leaf, crushed red pepper flakes (if using), 1 teaspoon sugar (if using), and 1 teaspoon of the salt. Bring the sauce to a gentle simmer over medium-low heat.

Reduce heat to low and simmer gently, uncovered or partially covered, stirring occasionally, for 25–35 minutes until the sauce thickens to your desired consistency. If the sauce reduces too quickly or becomes too thick, add up to 1/2 cup water in 2-tablespoon increments.

Taste and adjust seasoning: add the remaining 1/2 teaspoon salt and freshly ground black pepper to taste. Remove and discard the bay leaf.

Stir in the chopped fresh parsley and torn basil leaves, then turn off the heat and let the sauce sit 5 minutes to let the fresh herbs infuse.

Finish with a teaspoon of extra-virgin olive oil drizzled over the sauce and stir gently.

Serve immediately with pasta, polenta, or as a base for other dishes. Garnish with reserved fresh basil leaves.

To store: cool completely, transfer to airtight containers, refrigerate up to 5 days or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of water if needed.