Description
This homemade marinara sauce recipe features a rich and flavorful blend of San Marzano tomatoes, fresh garlic, onions, and basil, slowly simmered to create a perfect sauce ideal for pasta, pizza, or as a base for other Italian dishes. It’s easy to make, with simple ingredients, delivering authentic Italian taste in your kitchen within 40 minutes.
Ingredients
Scale
Marinara Sauce Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 medium Yellow Onion, finely chopped
- 4 cloves Fresh Garlic, finely minced
- 28 ounces canned San Marzano Tomatoes, crushed
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt, adjust to taste
- 1/2 teaspoon Black Pepper, freshly ground
- 1/4 teaspoon Red Pepper Flakes (optional)
- Handful of Fresh Basil Leaves
Instructions
- Sauté the Aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped yellow onions and sauté until they become translucent and soft, about 5-7 minutes. Then add the minced garlic and cook for an additional minute, stirring frequently to avoid browning. This step builds a fragrant base for the sauce.
- Add Tomatoes and Herbs: Pour in the crushed San Marzano tomatoes and stir well. Add dried oregano, salt, black pepper, and the optional red pepper flakes. Mix all ingredients thoroughly and bring the mixture to a gentle simmer.
- Simmer to Perfect Thickness: Allow the sauce to simmer gently for 20-30 minutes, stirring occasionally to prevent sticking. This slow simmer enhances the flavors and thickens the sauce. Add the fresh basil leaves during the last few minutes of simmering to maintain their fresh, herbal aroma.
- Final Taste and Adjustments: Taste the sauce and adjust seasoning according to your preference. You may add a pinch more salt, a sprinkle of sugar to balance acidity, or extra red pepper flakes for heat. Stir well and cook for another minute before serving.
Notes
- Using San Marzano tomatoes, known for their sweetness and low acidity, yields the best flavor.
- Adjust the red pepper flakes based on your preferred spice level or omit for a milder sauce.
- Add a pinch of sugar if the tomatoes taste too acidic.
- Fresh basil is added at the end to preserve its bright flavor; avoid overcooking it.
- This sauce can be refrigerated up to 5 days or frozen for up to 3 months.
