There is nothing quite like the smell of a rich Italian sauce simmering on the stove. This classic homemade marinara sauce is incredibly simple to make, but it tastes like it has been bubbling away in an authentic Italian kitchen for hours.
With just a few pantry staples, you can skip the store-bought jars forever.
Prep time: 5 minutes | Cook time: 25 minutes | Servings: 4-6
Ingredients
2 cans (28 oz each) Whole San Marzano tomatoes (crushed by hand)
1/4 cup Extra virgin olive oil
4 cloves Garlic, peeled and slivered
1 small Yellow onion, peeled and cut in half
1 teaspoon Dried oregano
a pinch of Red pepper flakes (optional, for a tiny kick)
4-5 Fresh basil leaves, torn
Salt and black pepper to taste
Step-by-Step Instructions
1. Sauté the Aromatics
In a large saucepan or Dutch oven, heat the extra virgin olive oil over medium-low heat. Add the slivered garlic and a pinch of red pepper flakes. Cook gently for about 1 to 2 minutes until the garlic is fragrant and softened, but be careful not to let it brown, or it will turn bitter.
2. Add the Tomatoes
Pour in the San Marzano tomatoes along with their juices. Use a wooden spoon to gently break up the whole tomatoes if you prefer a chunkier texture, or crush them well before adding for a smoother sauce.
3. Simmer and Infuse
Nestle the two halves of the onion straight into the sauce (this adds a beautiful sweetness without leaving big chunks of onion behind). Stir in the dried oregano and season generously with a pinch of salt and pepper. Bring the sauce to a low boil, then turn the heat down to low and let it gently simmer, uncovered, for about 20 to 25 minutes. Stir occasionally until the sauce has thickened up nicely.
4. Finish and Serve
Remove and discard the onion halves. Stir in the fresh torn basil leaves right at the end, letting them wilt into the warm sauce for a minute. Taste one last time and adjust the salt if needed.
Serve hot over your favorite freshly boiled pasta, use it as a premium pizza base, or store it in jars for later!
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