Italian Marinara Sauce
This classic Italian marinara sauce brings together sweet canned tomatoes, aromatic garlic, and fresh basil for a vibrant, all-purpose sauce that elevates any pasta dish.
Ingredients
- •28 oz (800g) whole peeled Italian plum tomatoes
- •3 tablespoons extra virgin olive oil
- •3 cloves garlic, thinly sliced
- •1 small yellow onion, finely diced
- •1 teaspoon dried oregano
- •1/4 teaspoon red pepper flakes
- •1/2 teaspoon kosher salt, or to taste
- •1/4 teaspoon freshly ground black pepper
- •4 to 5 fresh basil leaves, torn
Instructions
- 1
Pour the whole peeled tomatoes into a large bowl and crush them thoroughly with your clean hands or a potato masher until smooth with some chunky texture remaining.
- 2
Heat the extra virgin olive oil in a medium saucepan or Dutch oven over medium heat.
- 3
Add the diced onion and sauté for 5 to 7 minutes until soft and translucent, taking care not to let it brown.
- 4
Add the sliced garlic, dried oregano, and red pepper flakes, stirring constantly for about 1 minute until fragrant.
- 5
Carefully pour in the crushed tomatoes and season with salt and black pepper.
- 6
Bring the sauce to a gentle simmer, then reduce the heat to low.
- 7
Cover partially and let it simmer gently for 25 to 30 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
- 8
Stir in the torn fresh basil leaves, taste for seasoning, and remove from heat before serving.
💡 Chef tips
- For a smoother, restaurant-style sauce, use an immersion blender to puree the sauce right in the pot after simmering.
- This marinara sauce stores wonderfully in the refrigerator for up to 4 days or can be frozen in an airtight container for up to 3 months.
- If your tomatoes taste a bit too acidic, stir in a pinch of sugar to balance the brightness.
✅ How it should turn out
The finished marinara sauce is rich and glossy with a deep red color, smelling intensely of sweet tomatoes, aromatic garlic, and fresh basil.