Cup Of Marinara Recipe

Heat and sweat aromatics

Place a medium skillet or small saucepan over medium heat. Add 2 tbs olive oil. When the oil shimmers, add the finely diced onion and a pinch of salt. Cook, stirring occasionally, for 6–8 minutes until the onion is softened and translucent but not browned.

Add garlic

Reduce heat to medium-low and add the minced garlic. Cook for 30–45 seconds, stirring constantly, until fragrant. Do not let the garlic brown.

Build the sauce

Stir in 1 tbs tomato paste and cook for 1 minute to remove the raw edge. Add the 14 oz crushed tomatoes and 1 cup water, stirring to combine. Scrape any browned bits from the pan into the sauce.

Season and simmer

Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, a pinch of red pepper flakes, 1 tsp salt, and 1 tsp black pepper. Bring the sauce to a gentle simmer over medium-low heat, then lower the heat to maintain a gentle simmer. Cook, uncovered, for 12–15 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.

Finish with fresh basil

Remove the sauce from the heat and stir in 2 tbs chopped fresh basil. Taste and adjust seasoning with additional salt or sugar if needed. Let the sauce rest 2 minutes.

Optional smooth texture

If you prefer a very smooth marinara for a clear cup presentation, cool the sauce slightly and puree with an immersion blender directly in the pan or transfer to a blender and pulse until smooth. Return to pan to warm through briefly if needed.

Place a warmed 8-oz cup or small bowl on a stable surface. Spoon 6–7 oz (about three-quarters of the cup) of the hot marinara into the cup, leaving room to top.

Sprinkle 2 tsp grated Parmesan on top and garnish with a small fresh basil leaf if available.

Serve immediately with 2 slices of crusty bread or crostini for dipping alongside the cup.