Inspired by this recipe

Takes Makes 2 servings


  • 2 tablespoons olive oil (or butter) or 1 of each
  • 1/3 cup finely-diced white onion
  • 4 cloves garlic, pressed or finely-minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) can San Marzano whole tomatoes (with juices)
  • 1 teaspoon dried oregano
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon freshly-cracked black pepper
  • 3 large sprigs of fresh basil


  1. Heat olive oil in a large saucepan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until combined. Add garlic and crushed red pepper flakes and sauté for 1-2 minutes, stirring frequently, until combined.
  2. Add the tomatoes, oregano, salt and black pepper, and stir to combine. Use a wooden spoon or a potato masher to gently break up the tomatoes as the sauce continues to heat. Stir in the fresh basil sprigs.
  3. Continue cooking the sauce until it reaches a simmer. Then reduce the heat to medium-low, cover and continue to simmer for 20 to 30 minutes, stirring occasionally.
  4. Remove and discard the fresh basil sprigs. Taste and season the sauce with salt and pepper, as needed. (If you prefer a smoother sauce, you can also purée it with an immersion blender until it reaches your desired consistency.)
  5. Then serve the sauce warm and enjoy!

Additional Notes

Yields about 2 cups.

Storage instructions: To store this marinara sauce, let it cool until it reaches room temperature. Then store it in a sealed jar or food storage container and refrigerate for up to 3-4 days or freeze for up to 3 months.

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