San Marzano Marinara Sauce
This sauce is quite versatile and can be used as a base for pasta dishes, sauced over proteins, or as a dipping sauce for appetizers.
Serves: 16Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy
- 2 Tbsp. olive oil
- 1 Tbsp. minced garlic
- 1 small white onion, peeled and finely diced
- 1⁄2 tsp. red pepper flakes
- 1⁄2 tsp. dried oregano
- 1 can (32 oz.) San Marzano tomatoes, crushed
- 1 tsp. kosher salt
- 1⁄4 tsp. ground black pepper
- 2 Tbsp. roughly torn basil leaves
- In a large saucepan, heat the olive oil over medium heat. Add the garlic and onions and cook until softened and translucent, about 3 to 4 minutes.
- Add in the pepper flakes and oregano and cook for 1 additional minute.
- Pour in tomatoes with juice and allow to come to a soft boil. Lower the heat to medium low and simmer, partially covered, for 15 to 20 minutes. Stir the sauce every few minutes, and once the sauce has thickened, remove from heat.
- Season with salt, pepper. With an immersion blender, pulse the sauce several times so that it is smooth. Garnish with basil.