Marinara Recipe
Make Marinara Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinara Sauce
Method
Marinara Sauce
Prepare aromatics
Peel and finely dice enough yellow onion to yield 1 cup (about 1 medium onion). Peel and mince 4 garlic cloves and set aside.
Sweat onion
Place a 3–4 quart sauté pan or saucepan over medium heat. Add 3 tablespoons extra-virgin olive oil and warm until shimmering but not smoking (about 1 minute). Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and softened, about 6–8 minutes. Do not let it brown — reduce heat slightly if it begins to color.
Incorporate tomato paste
Push the aromatics to one side or make a small well in the center. Add 2 tablespoons tomato paste and cook, stirring continuously, 1–2 minutes until the paste darkens slightly and caramelizes — this deepens the tomato flavor.
Add tomatoes and seasonings
Pour in one 28 oz can of crushed tomatoes and 1/2 cup water, stirring to combine and to loosen any browned bits from the pan. Stir in 1 teaspoon sugar, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 teaspoon (or less) red pepper flakes if using. Season with 1.5 teaspoons salt and 1/2 teaspoon black pepper.
Simmer and reduce
Bring the sauce to a gentle simmer over medium-low heat. Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce thickens and flavors meld, 20–30 minutes. Taste periodically and adjust seasoning. If the sauce becomes too thick, add a splash of water.
Finish with fresh basil and butter
Remove the pan from heat. Stir in 6 torn fresh basil leaves. If desired, whisk in 1 tablespoon unsalted butter for a glossy finish and slightly rounded flavor. Adjust salt and pepper to taste.
Serve or store
Use the marinara immediately with pasta, as a pizza base, or as a dipping sauce. To store, cool to room temperature, transfer to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently before serving.