Traditional Marinara Sauce Recipe

Heat the oil and sweat aromatics

Place a 3–4 quart saucepan or heavy skillet over medium heat. Add 3 tbsp extra-virgin olive oil. When the oil shimmers (about 30–45 seconds), 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 allow browning. Add the grated carrot and finely diced celery and cook 2–3 minutes to soften.

Add garlic

Push the vegetables to the side and add the minced garlic. Cook, stirring constantly, until fragrant, about 30–45 seconds. Combine with the softened vegetables.

Add tomatoes and liquids

Pour in the 28 oz can of crushed tomatoes and 1 cup tomato purée (or passata). Stir to combine, scraping any browned bits from the bottom. Add 1 cup water or low-sodium vegetable broth to reach a medium-thick consistency.

Add dried herbs and seasoning

Stir in 1 tsp dried oregano, 1 tsp dried basil, 1 tsp dried thyme, 1 bay leaf, and 1/4 tsp crushed red pepper flakes. Add 1 tsp granulated sugar if your tomatoes taste very acidic. Season with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper, then bring the mixture to a gentle simmer over medium-low heat.

Simmer gently

Reduce heat to low so the sauce maintains a bare simmer (small bubbles). Cook, uncovered or partially covered, stirring occasionally, for 25–35 minutes. Taste every 10 minutes and adjust seasoning as needed. If the sauce becomes too thick, add small splashes of water. Remove and discard the bay leaf near the end of cooking.

Blend for texture (optional)

If you prefer a smoother marinara, remove the pan from heat and let cool 5 minutes, then use an immersion blender to pulse to desired texture. Alternatively, transfer in batches to a countertop blender and puree, then return to saucepan and rewarm gently.

Finish and serve

Off heat, stir in 1 tbsp unsalted butter (optional) and 1 tsp extra-virgin olive oil to round the flavor and give a glossy finish. Fold in the torn fresh basil leaves. Taste and adjust salt, pepper, or sugar. Serve immediately over pasta, as a pizza base, or cool and store.

Storage

Cool to room temperature, then refrigerate in an airtight container for up to 5 days or freeze in portions for up to 3 months. Reheat gently over low heat, adding a little water if needed.