Marinara Sauce Recipe
This easy, classic homemade marinara sauce recipe brings bright tomato flavor, fragrant herbs, and just a hint of sweetness to your pasta table in under an hour.
Ingredients
- 2 tablespoons extra-virgin olive oil California Olive Ranch is a go-to
- 4 cloves garlic thinly sliced (sub granulated garlic in a pinch)
- 1 medium yellow onion finely diced
- 28 ounces crushed tomatoes San Marzano, fire-roasted, or your favorite brand
- 6-8 leaves fresh basil torn (or 1 teaspoon dried basil)
- 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
- 1 teaspoon sugar (or honey, to cut acidity)
- 1/2 teaspoon red pepper flakes (optional, for a subtle kick)
- Salt and freshly ground black pepper to taste
Instructions
- In a heavy-bottomed pot over medium heat, swirl in olive oil until shimmering—about 1 minute.
- Add garlic (and onion, if using) and stir for 2–3 minutes until fragrant and lightly golden; avoid browning the garlic or it’ll taste bitter.
- Pour in crushed tomatoes, scraping up any bits stuck to the pot—those bits are pure flavor gold.
- Sprinkle sugar, oregano, red pepper flakes, and a generous pinch of salt and pepper. Stir to blend.
- Lower heat to maintain a gentle bubble. Cover partially and let simmer for 20–25 minutes, stirring occasionally.
- Stir in basil leaves off heat. Give it a quick taste and adjust salt, pepper, or a bit more sugar if tomatoes are too tart.
- For a smoother texture, use an immersion blender directly in the pot, pulsing until just the right consistency—or leave it chunky, your call!
- Serve immediately over hot pasta—spaghetti cooks al dente in about 8–10 minutes—or let sauce cool to room temperature before storing.
Notes
Over the years, I’ve learned that a low, steady simmer turns a simple tomato sauce into something silky and rich—acidity softens, sweetness emerges. If the sauce tastes flat, a splash of red wine or a few grated parmesan rind pieces can lift the flavor. I often swap refined sugar for maple syrup; it adds subtle caramel notes without being obvious. For extra silkiness, stir in a small knob of butter off heat. Always add fresh herbs at the end—cooking them too long mutes their bright, green aroma.
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