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Marinara Sauce

  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 3 cups
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3 tablespoons olive oil

1 small yellow onion, finely chopped 

Kosher salt and freshly ground black pepper 

3 cloves garlic, minced 

One 28-ounce can Italian plum tomatoes, crushed by hand 

1 teaspoon granulated sugar 

1/2 teaspoon dried oregano 

1/4 cup loosely packed fresh basil leaves, torn by hand 


  1. In an 8-inch saucepan, add the olive oil along with the onion and turn the heat to medium. Add a small pinch of salt and saute until the onion softens and develops a bit of color, about 6 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes along with the sugar and oregano, partially cover the saucepan with a lid, bring to a simmer and cook until the sauce reduces and deepens in color, about 20 minutes.
  2. Remove the lid, add the basil, season with salt and pepper to taste and cook for 5 additional minutes.
  3. Serve immediately or allow to cool completely before storing in the refrigerator for up to 1 week or in the freezer for up to 1 month.