Description
This marinara is bright, garlicky, and balanced—tomato-forward with a silky finish from olive oil. A short, gentle simmer takes the raw edge off canned tomatoes while keeping the sauce fresh-tasting and lively.
Ingredients
🧅 Aromatics
- 2 tbsp / 30 ml – extra-virgin olive oil
- 0.5 medium yellow onion
- 4 cloves – garlic (finely chopped)
🍅 Tomatoes & seasoning
- 28 oz / 800 g – whole peeled tomatoes (with juices)
- 1 tbsp / 16 g – tomato paste
- 1 tsp / 1 g – dried oregano
- 1 – bay leaf
- 1 tsp / 6 g – fine sea salt
🌿 Finish
- 10 basil leaves
Instructions
Build the base:
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Set a medium saucepan over medium heat. Add the olive oil.
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Add the onion and cook 6–8 minutes, stirring now and then, until soft and translucent (no browning).
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Add the garlic and cook 30–60 seconds until fragrant.
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Stir in the tomato paste for 30 seconds to deepen the tomato flavor.
Simmer:
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Add the whole peeled tomatoes and their juices. Crush the tomatoes with a spoon as you stir.
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Stir in the oregano, bay leaf, and salt.
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Bring to a gentle simmer over medium-high heat, then reduce to low so you see steady, lazy bubbles.
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Simmer uncovered or partially covered for 20–25 minutes, stirring every few minutes to prevent sticking. If it thickens too fast, stir in 2–4 tbsp / 30–60 ml water.
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Success looks like: the sauce turns a deeper red, the surface looks glossy, and it tastes mellow (not sharp or “raw tomato”).
Finish:
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Turn off the heat. Remove the bay leaf.
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Tear in the basil leaves. Taste and adjust salt if needed.
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For a smoother sauce, blend briefly with an immersion blender (or carefully blend in a countertop blender and return to the pot).
Notes
- Crush the whole tomatoes with your hands (in the pot) if you want a more natural, rustic texture with fewer “perfectly round” chunks.
- If you prefer a smoother marinara, blend briefly and stop while it’s still a little textured—over-blending can make it taste oddly foamy.
- Add the basil off the heat so it stays bright and sweet instead of drifting into “cooked herb” territory.
- A final drizzle of extra-virgin olive oil right before serving makes the sauce taste silkier and more tomato-forward.
- For freezer portions, cool fast and freeze flat in bags—thin slabs thaw quickly and evenly.
- If you’re using the sauce for pizza, keep it on the chunkier side and don’t over-reduce (thick sauce can bake up dry).
- Want a deeper savory note without making it “meaty”? Simmer with a Parmesan rind, then remove before serving.
- Prep Time: 10 min
- Cook Time: 30 min
- Cuisine: Italian