The Marinara Recipe

Sweat the aromatics

Heat a 3-quart saucepan over medium heat. Add 3 tbs 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 allow browning.

Add and bloom the garlic

Add the minced garlic to the softened onion and cook, stirring constantly, for 45–60 seconds until fragrant. Avoid letting the garlic brown to keep the sauce bright.

Incorporate tomato elements

Stir in 2 tbs tomato paste and cook for 1–2 minutes, stirring, until the paste darkens slightly — this deepens flavor. Add the 28 oz crushed tomatoes and 1 cup water, stirring to combine and scraping any browned bits from the pan.

Season the sauce

Add 2 tsp dried oregano, 1 tsp dried basil, 1 tsp crushed red pepper flakes (adjust to taste), 1 tsp sugar, 1.5 tsp sea salt, and 1/2 tsp freshly ground black pepper. Stir well to distribute the seasonings.

Simmer gently

Bring the sauce to a low simmer over medium-low heat. Reduce heat to maintain a gentle simmer and cook, uncovered, stirring occasionally, for 25–30 minutes. The sauce should reduce slightly and thicken; taste midway and adjust salt or sugar if tomatoes are too acidic.

Finish with fresh herbs

Five minutes before the end of simmering, stir in 2 tbs chopped fresh oregano leaves and 2 tbs torn fresh basil leaves if using. This preserves bright herbal notes.

Remove the sauce from heat. Stir in 1 tsp fresh lemon juice and 1 tbs extra-virgin olive oil to brighten and round the flavors. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes to preference.

Let the marinara rest for at least 10 minutes before serving to allow flavors to meld. Use immediately over pasta, as a pizza sauce base, or cool and store in an airtight container in the refrigerator for up to 5 days (or freeze up to 3 months).