Marinara Recipe

Sweat the aromatics

Heat a medium saucepan over medium heat. Add 2 tbs extra-virgin olive oil. When oil shimmers, add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook for 30–60 seconds until fragrant, taking care not to brown the garlic.

Build the tomato base

Stir in 2 tbs tomato paste and cook 1–2 minutes, stirring constantly, to lightly caramelize and deepen flavor. Pour in the 28 oz crushed tomatoes and 1 cup water, scraping any browned bits from the bottom of the pan. Stir to combine.

Add dried seasonings

Add 1 tsp granulated sugar, 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp crushed red pepper flakes, and 1 bay leaf to the pot. Stir to incorporate.

Simmer gently

Bring the sauce to a low simmer over medium-low heat. Reduce heat to maintain a gentle simmer, partially cover the pot, and cook for 20–30 minutes, stirring every few minutes to prevent sticking. Taste occasionally and adjust salt or sugar as needed to balance acidity.

Finish with fresh herbs

In the last 3–5 minutes of cooking, stir in the torn fresh basil leaves and 2 tbs chopped fresh parsley (if using). Remove and discard the bay leaf before serving.

For a silkier, richer finish, stir 1 tbs butter into the hot sauce until melted, or drizzle 1 tsp extra-virgin olive oil over the sauce when serving. Use immediately with pasta, as a pizza base, or cool and refrigerate.