A basic marinara sauce can be used directly or as a base to other sauces. This recipe is based on Chef John’s and others I have seen. It’s thicker and richer than a pizza sauce, and can be adapted as a base for savoury sauces (meat or mushroom), or into other recipes (like pastas, soups, and stews).
Ingredients
- 1 (796 ml / 28 oz) tin San Marzano tomatoes
- 1 (398 ml / 14 oz) tin diced fire-roasted tomatoes (optional)
- 1½ tbsp tomato paste
- 1 white or yellow onion, finely minced
- 4 cloves garlic, finely minced
- 1 tsp dried oregano (or Italian herbs)
- 2 tsp red pepper flakes (optional)
- olive oil
- 60 ml (¼ cup) white wine, stock, or water, to deglaze (optional)
- salt and black pepper
- sugar, to taste (optional)
- 1–2 tbsp butter, to finish (optional)
Method
Warm a splash of olive oil in a pan over medium-low. Add the onion and garlic and cook without browning until soft. Add the tomato paste and stir it in, cooking for 1–2 minutes without browning. If anything is sticking, add the wine, stock, or water and scrape the pan clean.
Crush the tomatoes by hand or with a pastry cutter and add them to the onion base. Add the fire-roasted tomatoes and the red pepper flakes, if using. Season with salt, pepper, and sugar to taste. Add half the herbs.
Simmer on low for 1–2 hours, adding water or stock as needed to keep the sauce smooth.
Add the rest of the herbs. Taste and adjust the seasoning. Stir in the butter off the heat.
Notes
- Good quality tomatoes shouldn’t turn bitter over the long simmer.