Marinara Recipe

Prepare aromatics

Warm a heavy-bottomed 3-quart saucepan over medium heat. Add 3 tbs extra-virgin olive oil. When oil shimmers (about 30–45 seconds), add the thinly sliced garlic and the diced onion. Sauté, stirring frequently, until the onion is translucent and the garlic is fragrant and just starting to color, about 3–4 minutes. Do not let garlic burn.

Bloom tomato paste

Push the garlic and onion to the side of the pan and add 2 tbs tomato paste. Cook the paste, stirring it into the oil and aromatics, for 1–2 minutes until it darkens slightly. This deepens the tomato flavor.

Add tomatoes and seasonings

Pour in one 28 oz can of San Marzano whole tomatoes, crushing them by hand as you add them (or crush in the pan with a spoon). Add 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/2 cup water. If you want a touch of heat, add 1 tsp red pepper flakes. Stir to combine.

Simmer and adjust

Bring the sauce to a gentle simmer, then reduce heat to low so it barely bubbles. Simmer uncovered, stirring occasionally to prevent sticking, for 25–35 minutes until the sauce has thickened to your preference. Taste and adjust seasoning: add up to 1/2 tsp granulated sugar if the tomatoes taste too acidic, and more salt or pepper as needed.

Final finish: Turn off the heat. Stir in 1 tablespoon extra-virgin olive oil and the torn basil leaves. Let the sauce sit for 2–3 minutes to allow the basil to release aroma.

Texture options: If you prefer a smoother sauce, use an immersion blender to puree to desired consistency, or transfer half to a blender, pulse, and return to the pan. If you prefer chunkier sauce, leave as is and gently break up any large tomato pieces with the back of a spoon.

Serve: Spoon the marinara over pasta, use as a base for pizza, braise proteins, or store. For storage, cool to room temperature, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.