Marinara Recipe

Prepare tomatoes

Pour the canned whole tomatoes into a large bowl. Crush them by hand or with a potato masher to a chunky-smooth texture. Reserve any juice from the can; you will use it with the tomatoes. If you prefer a smoother sauce, pulse briefly in a blender or use an immersion blender for a few seconds.

Sweat the aromatics

Heat a 10-inch skillet or medium saucepan over medium heat. Add the extra-virgin olive oil and swirl to coat. When oil is shimmering (about 30 seconds), add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until onion is translucent and soft, about 6–8 minutes. Add the minced garlic and crushed red pepper flakes and cook 30–45 seconds more, until fragrant but not browned.

Simmer the sauce

Add the crushed tomatoes and reserved tomato juices to the pan with the onions and garlic. Stir in the dried oregano, granulated sugar, salt, black pepper, and 1/4 cup water. Bring the mixture to a gentle simmer over medium-low heat. Once simmering, reduce heat to low and maintain a gentle simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.

Finish and adjust

Taste the sauce and adjust seasoning: add more salt, a pinch more sugar if the tomatoes taste too acidic, or a few more red pepper flakes for heat. If the sauce is too acidic or thin, simmer 5–10 minutes more to concentrate. Stir in the torn fresh basil leaves, if using, and remove from heat.

Cool for use on pizza

Allow the marinara to cool to room temperature (about 20–30 minutes) before spreading on pizza dough so it doesn't make the dough soggy. The sauce may be used immediately or stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.