Classic Marinara Sauce Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">60ml extra virgin olive oil</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">800g canned whole peeled tomatoes (San Marzano preferred)</li><li class="ingredients-single-item">2 tablespoons tomato paste</li><li class="ingredients-single-item">1 teaspoon dried oregano</li><li class="ingredients-single-item">1/2 teaspoon red pepper flakes (optional)</li><li class="ingredients-single-item">1 teaspoon sea salt</li><li class="ingredients-single-item">1/2 teaspoon freshly ground black pepper</li><li class="ingredients-single-item">1 large sprig fresh basil, plus extra leaves for garnish</li><li class="ingredients-single-item">1 tablespoon granulated sugar (optional, to balance acidity)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large, heavy-bottomed saucepan or Dutch oven</li><li class="equipment-single-item">Wooden spoon</li><li class="equipment-single-item">Immersion blender or food processor</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Heat the olive oil in a large, heavy-bottomed saucepan over medium heat. Once shimmering (but not smoking), add the finely diced onion and cook for 5-7 minutes until translucent and soft but not browned. This slow cooking of onions releases their natural sweetness, which forms an important flavor foundation.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the minced garlic and cook for just 30-60 seconds, stirring constantly until fragrant. Be careful not to burn the garlic as it will create bitterness that can't be removed from your sauce. You'll know it's ready when the kitchen fills with that wonderful garlic aroma.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour in the canned tomatoes with their juices. Using your wooden spoon, crush the whole tomatoes against the side of the pot to break them down. Add the tomato paste, dried oregano, red pepper flakes (if using), salt, and black pepper. Stir well to combine all ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the whole sprig of basil (stem and all) to the sauce - it will infuse flavor during cooking and be removed later. Bring the sauce to a gentle simmer, then reduce heat to low. Partially cover the pot, allowing some steam to escape while preventing splatters. This slow reduction concentrates flavors while preserving the fresh tomato taste.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Simmer the sauce for 25-35 minutes, stirring occasionally to prevent sticking. The sauce should reduce slightly and thicken to your desired consistency - it should coat the back of a spoon but still be pourable. For a thicker sauce, simmer uncovered for the final 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Taste your sauce and adjust the seasoning. If it tastes too acidic, add the optional sugar, 1/2 teaspoon at a time, until balanced. The sugar doesn't make the sauce sweet but rather balances the natural acidity of tomatoes. Remove the basil sprig - it has done its flavor work.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For a smoother sauce, use an immersion blender directly in the pot and pulse a few times, or transfer in batches to a food processor. For a chunkier, more rustic texture, simply leave as is or lightly mash with a potato masher. The texture is entirely your preference!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Tear a few fresh basil leaves and stir them into the finished sauce just before serving - this final addition provides a burst of fresh flavor that complements the cooked basil notes. Your marinara is now ready to use with pasta, as a pizza base, or as a dipping sauce. It will keep in the refrigerator for up to 5 days or can be frozen for 3 months.</li></ol>