Marinara Sauce
A vibrant Italian tomato sauce made with ripe tomatoes, garlic, herbs, and olive oil. This versatile sauce is perfect for pasta, pizza, or as a dipping sauce for breadsticks and fried appetizers.
Ingredients
- 1/4 cup extra virgin olive oil
- 4 garlic cloves, minced
- 1 yellow onion, finely diced
- 2 cans canned whole peeled tomatoes (28 oz), crushed by hand
- 1 tsp kosher salt
- 1/4 tsp red pepper flakes
- 1/2 cup fresh basil leaves, torn
- 1 tsp dried oregano
- 1/2 tsp granulated sugar (optional)
Instructions
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1
In a large saucepan or Dutch oven, heat 1/4 cup extra virgin olive oil over medium heat until shimmering.
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2
Add 1 finely diced yellow onion and cook until softened and translucent, about 5 minutes.
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3
Add 4 minced garlic cloves and 1/4 tsp red pepper flakes and cook until fragrant, about 30 seconds, being careful not to let the garlic brown.
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4
Pour in 2 cans crushed by hand canned whole peeled tomatoes (28 oz) with their juices. Add 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp granulated sugar (optional) if using (the sugar helps balance acidity).
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5
Bring to a simmer, then reduce heat to low and cook uncovered, stirring occasionally, for about 25-30 minutes until slightly thickened.
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6
Use an immersion blender to puree to desired smoothness, or leave chunky for a more rustic sauce.
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7
Remove from heat and stir in 1/2 cup torn fresh basil leaves.
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8
Taste and adjust seasoning with additional salt if needed.
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9
Use immediately or cool completely and store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.