Heat a medium saucepan over medium heat. Add 2 tablespoons extra-virgin olive oil. When the oil shimmers, add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds more until fragrant, taking care not to brown it.

Build base

Stir in the 2 tablespoons tomato paste and cook 1–2 minutes, stirring constantly, until it darkens slightly. This deepens the tomato flavor.

Add tomatoes and seasonings

Pour in the 28 oz crushed tomatoes and 120 ml water (or stock). Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon granulated sugar, 1 pinch red pepper flakes, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Stir to combine and bring the mixture to a gentle simmer over medium-low heat.

Simmer and reduce

Lower heat to maintain a gentle simmer. Partially cover the saucepan with a lid to limit splatter while allowing steam to escape. Simmer, stirring occasionally, for 20–25 minutes until the sauce thickens to a spoon-coating consistency and the flavors meld. If the sauce becomes too thick, add a tablespoon of water at a time.

Finish with fresh basil

Remove the sauce from heat. Stir in the torn fresh basil leaves and taste; adjust seasoning with additional salt, pepper, or a pinch more sugar if needed. If using, drizzle 1 teaspoon extra-virgin olive oil over the top for a glossy finish.

Finish / Serving

Transfer the marinara to a warmed serving bowl or ramekin as a side. Optionally sprinkle 2 tablespoons grated Parmesan or Pecorino Romano over the sauce or serve the cheese on the side for guests to add themselves.

Serve warm as a side for bread, fried or grilled proteins, meatballs, or as a dipping sauce. Leftover sauce will keep in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.