Classic Marinara Sauce from Scratch

How to Make Classic Marinara Sauce from Scratch

1. 1

   Step 1: Warm the oil and soften the onion

   Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the finely chopped onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes — do not let it brown.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 1 mediumYellow onion, finely chopped
   
2. 2

   Step 2: Add garlic and tomato paste

   Reduce heat slightly and add the minced garlic and tomato paste to the pan. Cook, stirring constantly, for 1–2 minutes until the garlic is fragrant and the paste darkens slightly to deepen the tomato flavor.

   For this step

   • 3 clovesGarlic cloves, minced
   • 2 tbspTomato paste
   
3. 3

   Step 3: Stir in tomatoes and seasonings

   Pour in the crushed tomatoes, then add the dried oregano, sugar, kosher salt, and black pepper. Stir well to combine, scraping any browned bits from the bottom of the pan, and bring the sauce to a gentle simmer.

   For this step

   • 1 can (28 oz)Crushed tomatoes (canned)
   • 1 tspDried oregano
   • 1 tspGranulated sugar
   • 1 1/2 tspKosher salt
   • 1/4 tspFreshly ground black pepper
   
4. 4

   Step 4: Simmer to develop flavor

   Lower the heat to maintain a gentle simmer and cook, uncovered, for 20–25 minutes, stirring occasionally. Simmering reduces acidity and concentrates flavor; if the sauce becomes too thick, add a splash of water to reach the desired consistency.
   
5. 5

   Step 5: Finish with fresh basil

   Remove the saucepan from the heat and stir in the torn fresh basil leaves. Taste and adjust seasoning with more salt, pepper, or a pinch of sugar as needed; finish with a drizzle of olive oil if desired for a glossy sheen.

   For this step

   • 1/4 cupFresh basil leaves, torn
   
6. 6

   Step 6: Serve or store

   Serve immediately over pasta, use as a base for other dishes, or cool and refrigerate in an airtight container for up to 5 days (or freeze for up to 3 months). Reheat gently on the stovetop before serving.
   

1. Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the finely chopped onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes — do not let it brown.
2. Reduce heat slightly and add the minced garlic and tomato paste to the pan. Cook, stirring constantly, for 1–2 minutes until the garlic is fragrant and the paste darkens slightly to deepen the tomato flavor.
3. Pour in the crushed tomatoes, then add the dried oregano, sugar, kosher salt, and black pepper. Stir well to combine, scraping any browned bits from the bottom of the pan, and bring the sauce to a gentle simmer.
4. Lower the heat to maintain a gentle simmer and cook, uncovered, for 20–25 minutes, stirring occasionally. Simmering reduces acidity and concentrates flavor; if the sauce becomes too thick, add a splash of water to reach the desired consistency.
5. Remove the saucepan from the heat and stir in the torn fresh basil leaves. Taste and adjust seasoning with more salt, pepper, or a pinch of sugar as needed; finish with a drizzle of olive oil if desired for a glossy sheen.
6. Serve immediately over pasta, use as a base for other dishes, or cool and refrigerate in an airtight container for up to 5 days (or freeze for up to 3 months). Reheat gently on the stovetop before serving.