This simple, one-pot marinara sauce comes together in about 40 minutes using basic pantry staples.
Prep Time:10 minutesmins
Cook Time:30 minutesmins
Total Time:40 minutesmins
Equipment
1 Large saucepan or Dutch oven
1 Wooden spoon
1 Immersion blender (optional)
Ingredients
2tablespoonsolive oil
1mediumyellow onionfinely chopped
4clovesgarlicminced
2tablespoonstomato paste
1can (28-ounce)whole San Marzano tomatoesdo not drain
1teaspoonsugaroptional
1teaspoondried oregano
1teaspoondried basil
½teaspoonred pepper flakesoptional, for heat
½teaspoonsaltor to taste
¼teaspoonblack pepper
Instructions
Sauté the onions. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring often, for 5-7 minutes until soft and translucent.
Add garlic and paste. Stir in the minced garlic and cook for just 1 minute until fragrant. Add the tomato paste and stir constantly for another minute to cook out the raw flavor.
Simmer. Pour in the can of tomatoes with their juices. Stir in the sugar (if using), oregano, basil, red pepper flakes, salt, and pepper. Use a wooden spoon to crush the whole tomatoes against the side of the pot. Bring to a simmer, then reduce heat to low and cook uncovered for 20-30 minutes.
Blend. Taste and adjust salt if needed. Leave the sauce chunky for a rustic texture, or use an immersion blender to smooth it out. Serve immediately or let cool for storage.
Notes
Nutrition info is for 1 cup of sauce.You can use crushed tomatoes instead of whole tomatoes if you prefer a smoother sauce without using a blender.