The Marinara Extra Recipe

Prep

Peel and finely dice the yellow onion. Peel and mince the garlic. If using anchovies, finely chop them. Tear the fresh basil leaves and set aside. Crush the canned whole tomatoes by hand in a bowl (reserve juices).

Sweat aromatics

In a medium heavy-bottomed saucepan over medium heat, add 1/4 cup extra virgin olive oil. When oil shimmers, add diced onion and a pinch of salt. Cook, stirring occasionally, until onion is translucent and beginning to color at the edges, about 6–8 minutes. Add the minced garlic, chopped anchovies (if using), crushed red pepper flakes, oregano, and dried basil; cook another 1–2 minutes until fragrant and anchovies have melted into the oil.

Build flavor

Stir in the tomato paste and cook, stirring constantly, for 1–2 minutes to caramelize the paste and deepen flavor. This step prevents a raw tomato-paste taste.

Add tomatoes

Add the hand-crushed canned tomatoes and any reserved juice to the pot. Add 1/2 cup water or stock to loosen if needed. Stir to combine and bring the mixture to a gentle simmer over medium-low heat.

Simmer and season

Reduce heat to low so the sauce maintains a gentle simmer (small bubbles). Add 1/2 teaspoon sugar (if using), 1.5 teaspoons salt, and 1/2 teaspoon freshly ground black pepper. Simmer uncovered, stirring occasionally, for 25–35 minutes until the sauce thickens and flavors concentrate. If sauce becomes too thick, add a splash of water or stock.

Finish with basil and oil

Once thickened, remove the pot from heat and stir in 1/2 cup torn fresh basil and 1 tablespoon extra virgin olive oil. Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if the tomatoes are too acidic.

Optional texture adjustment

For a smoother sauce, let the marinara cool slightly then pulse 1–2 times in a blender or use an immersion blender for a few quick strokes to reach desired consistency. Do not over-blend if you want some tomato texture.

To serve, warm the sauce gently if needed. Spoon over cooked pasta, grilled vegetables, meatballs, or use as a pizza base. Garnish with whole basil leaves and a drizzle of extra virgin olive oil. Offer grated Parmigiano-Reggiano at the table.