Side Of Marinara Sauce Recipe

Prep

Measure and prepare all ingredients: finely chop the onion, mince the garlic, tear fresh basil leaves if using, and open the canned tomatoes and tomato paste.

Sauté aromatics

Heat a medium saucepan over medium heat. Add the extra-virgin olive oil and let it warm for 30 seconds. Add the finely chopped onion and a pinch of salt; sauté until soft and translucent, about 6–8 minutes, stirring occasionally so it does not brown.

Add garlic

Add the minced garlic and sauté for 30–45 seconds until fragrant, taking care not to burn it.

Tomato base

Stir in the tomato paste and cook for 1 minute to deepen flavor. Then pour in the crushed tomatoes and the stock, stirring to combine and to scrape any browned bits from the pan.

Season

Add the dried oregano, dried basil, crushed red pepper flakes, sugar, salt, and black pepper. Stir well to incorporate.

Simmer

Bring the sauce to a gentle simmer over medium-high heat, then reduce heat to low so the sauce maintains a low, steady simmer. Cook uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens to a spoon-coating consistency and the flavors meld.

Finish and adjust

If using, stir in the butter until melted for extra richness. Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if the tomatoes are too acidic. Stir in torn fresh basil leaves and remove from heat.

Serve or store

Allow to cool slightly before serving as a side. For storage, cool completely and refrigerate in an airtight container for up to 5 days or freeze up to 3 months.