Classic Marinara Sauce
A versatile, vibrant red sauce built on pantry staples.
Why This Recipe Works
Canned whole tomatoes provide a much deeper flavor and better texture than pre-crushed versions. A splash of red wine adds a layer of acidity that balances the natural sweetness of the tomatoes.
Instructions
Heat the oil in a large saucepan over medium heat until it shimmers. Add the onion and cook until softened and translucent, about 5 to 7 minutes.
Stir in the garlic and oregano and cook until fragrant, about 30 seconds.
Add the tomatoes with their juice and the wine. Simmer gently over medium-low heat, stirring occasionally and breaking the tomatoes apart with a spoon, until the sauce has thickened and the flavors are concentrated, about 20 to 25 minutes.
Transfer the sauce to a food processor and pulse until it reaches your desired consistency—use 3 or 4 pulses for a chunkier sauce, or more for a smoother result.
Return the sauce to the pan and stir in the basil. Season with salt, pepper, and sugar to taste, then serve hot over pasta.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container.
Can I make this ahead of time?
Sauce can be refrigerated for up to 4 days or frozen for up to 3 months.
What substitutions can I make?
- fresh oregano: 1/2 tsp dried
