Marinara Recipe

Chop Aromatics

Peel and finely dice the onion (about 1 to 1¼ cups diced). Smash and mince the garlic cloves. Set both aside.

Heat a medium (3–4 quart) saucepan or sauté pan over medium heat until warm. Add the 3 tbs extra-virgin olive oil and swirl to coat.

Add the diced onion and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Do not let it brown significantly; reduce heat slightly if it begins to brown.

Add the minced garlic and sauté for 30–45 seconds until fragrant, stirring constantly to avoid burning.

Stir in the 2 tablespoons tomato paste and cook 1–2 minutes, stirring, to caramelize slightly and remove raw paste taste.

Pour in the 28 oz crushed tomatoes and 1 cup water. Stir thoroughly to incorporate the tomato paste into the crushed tomatoes and create a smooth sauce base.

Add 1.5 tsp kosher salt, 1 tsp granulated sugar, 1 tsp dried oregano, 1/4 tsp crushed red pepper flakes, and 1/2 tsp freshly ground black pepper. Stir to combine.

Bring the sauce to a gentle simmer over medium heat, then reduce heat to low so the surface shows small, steady bubbles (maintain a low simmer).

Partially cover the pan with a lid slightly ajar to allow steam to escape. Simmer gently for 25–35 minutes, stirring every 5–7 minutes to prevent sticking and to break down the tomatoes further. Taste midway and adjust seasoning if needed.

About 5 minutes before finishing, stir in the torn basil leaves and chopped parsley. Allow the herbs to wilt and infuse the sauce.

If you want a silkier mouthfeel, stir in 1 tablespoon unsalted butter and 2 tablespoons grated Parmesan cheese off heat until melted and incorporated. This step is optional but recommended for richness.

Remove from heat. If you prefer a smoother texture, use an immersion blender for 10–20 seconds to reach desired consistency (do not over-blend if you like some texture).

Taste and adjust final seasoning with additional salt, a pinch of sugar, or pepper as desired.

Serve hot tossed with pasta, as a base for pizza, with meatballs, or as a dipping sauce. Garnish with additional fresh basil and grated Parmesan if desired.

Cool to room temperature, then store in an airtight container in the refrigerator for up to 5 days or freeze in portions for up to 3 months.