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
- ½ tsp. red pepper flakes
- ½ tsp. dried oregano
- 1 can (32 oz.) San Marzano tomatoes, crushed
- 1 tsp. kosher salt
- ¼ 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 3–4 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 15–20 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.