Marinara Sauce

The secret to memorable sauce is good-quality tomatoes and lots of fresh garlic.

Marinara Sauce

Photo by Gail B.

  • Prep Time


  • Total Time


  • Servings



  • 3

    tbsp extra-virgin olive oil

  • 1

    medium onion, chopped

  • 2

    cans (28 ounces each) peeled whole tomatoes, pureed in a food processor

  • ½

    tsp crushed red-pepper flakes

  • Coarse salt and freshly ground pepper

  • ¼

    cup fresh basil, leaves torn

  • 1

    tbsp chopped fresh oregano


Heat oil in a large heavy pot over medium heat. Cook onion and garlic until soft and translucent, about 8 minutes. Add tomatoes, red-pepper flakes, 1 tsp salt and some pepper. Simmer, covered, until thick, 25 minutes. Stir in herbs. Sauce can be refrigerated for up to 3 days.


Facebook Conversations