Description
This Best Marinara Sauce recipe is a simple, flavorful, and classic Italian tomato sauce made with crushed tomatoes, garlic, onion, and herbs. Perfect as a base for pasta dishes, pizza, or as a dipping sauce, it simmers gently on the stovetop to develop a rich and balanced flavor with a hint of sweetness and a touch of spice.
Ingredients
Scale
Marinara Sauce Ingredients
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (28 oz / 800g) crushed tomatoes (San Marzano if possible)
- 2 tbsp tomato paste
- 1 tsp sugar
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp chili flakes (optional)
- Black pepper to taste
- Fresh basil (optional, for finish)
Instructions
- Heat the oil: Heat the olive oil in a pan over medium heat until shimmering, preparing the base for sautéing.
- Sauté onions: Add the finely chopped onion and cook for 4-5 minutes until soft and translucent, releasing their sweetness.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Add tomato paste: Incorporate the tomato paste and cook for 1-2 minutes to enhance its deep, rich flavor and slightly caramelize it.
- Add tomatoes: Pour in the crushed tomatoes and stir well to combine with the sautéed ingredients.
- Season the sauce: Add sugar to cut acidity, dried oregano, dried basil, optional chili flakes for heat, and black pepper to taste. Stir to evenly distribute the seasoning.
- Simmer: Let the sauce simmer uncovered over low to medium heat for 20-30 minutes, stirring occasionally, until it thickens to your desired consistency and flavors meld.
- Taste and adjust: Taste the sauce and adjust the seasoning if needed, adding more salt or pepper to your preference.
- Finish with fresh basil: Just before serving, stir in fresh basil leaves if available to add brightness and fresh herbal aroma.
Notes
- Use good-quality San Marzano tomatoes if possible for the best flavor.
- Simmering time can be adjusted to achieve preferred sauce thickness.
- Chili flakes are optional and can be omitted for a mild flavor.
- Fresh basil added at the end preserves its fresh aroma and doesn’t overpower the sauce.
- This sauce can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
