Marinara Recipe

Name: Mama Stortini's Restaurant & Bars Marinara Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 tbs extra-virgin olive oil; 1 cup yellow onion, finely diced; 4 cloves garlic, minced; 28 oz crushed tomatoes (canned), preferably San Marzano; 2 tbs tomato paste; 1 cup water; 1.5 tsp salt; 0.5 tsp granulated sugar; 1 tsp dried oregano; 1 tsp dried basil; 0.25 tsp crushed red pepper flakes; 6 leaves fresh basil leaves, torn; 2 tbs fresh parsley, chopped (optional); 0.25 tsp black pepper, freshly ground; 1 tbs unsalted butter (optional, for silkiness); 1 tsp extra-virgin olive oil (for finishing, optional)

Inspired by Mama Stortini's Restaurant & Bar

Time45m

Serves6

Make Marinara Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base Sauce

3 tbs extra-virgin olive oil

1 cup yellow onion, finely diced

4 cloves Garlic, minced

28 oz crushed tomatoes (canned), preferably San Marzano

2 tbs tomato paste

1 cup water

Seasoning & Herbs

1 1/2 tsp Celtic sea salt

1/2 tsp granulated sugar

1 tsp Dried oregano

1 tsp dried basil

1/4 tsp Crushed red pepper flakes

6 leaves fresh basil leaves, torn

2 tbs fresh parsley, chopped (optional)

1/4 tsp Black pepper, freshly ground

Finishing

1 tbs unsalted butter (optional, for silkiness)

1 tsp extra-virgin olive oil (for finishing, optional)

Method

Base Sauce

Prepare aromatics

Heat a medium saucepan over medium heat. Add 3 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 soft and translucent, about 6–8 minutes. Do not brown.

Add garlic

Add the minced garlic to the pan and cook for 30–45 seconds, stirring constantly, just until fragrant. Avoid letting the garlic brown.

Tomato build

Stir in 2 tablespoons tomato paste and cook for 1–2 minutes, stirring, to caramelize slightly and deepen flavor. Add the crushed tomatoes and 1 cup water, stirring to combine and scraping up any browned bits from the bottom of the pan.

Seasoning & Herbs

Season

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

Simmer

Bring the sauce to a gentle simmer over medium-low heat. Once simmering, reduce the heat to low so the sauce barely bubbles. Cook, uncovered or partially covered, stirring occasionally, for 20–30 minutes to thicken and let flavors meld. For a chunkier sauce, simmer less; for a smoother, more concentrated sauce, simmer up to 45 minutes.

Add fresh herbs

In the last 3–5 minutes of simmering, stir in the torn fresh basil leaves and chopped parsley (if using). Continue to simmer briefly to wilt the herbs and release their aroma.

Finishing

Finish and adjust

Remove the pan from the heat. If using, whisk in 1 tablespoon unsalted butter and 1 teaspoon extra-virgin olive oil to round and gloss the sauce. Taste and adjust seasoning with additional salt, sugar, or pepper as needed.

Optional texture adjustments

For a smoother sauce, use an immersion blender to pulse the sauce to desired consistency, or transfer half the sauce to a blender and puree, then return to the pan. Reheat gently if necessary.

Serve or store

Use immediately over pasta, as a pizza base, or in recipes calling for marinara. Cool to room temperature and store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.