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One-Pot Marinara Sauce
Sweet crushed tomatoes and aromatic garlic form the backbone of this deeply flavored stovetop sauce. You'll rely on basic pantry staples to build a thick, savory base that tastes like it simmered all afternoon. A pinch of sugar perfectly balances the natural acidity, giving you a smooth finish that clings beautifully to your favorite pasta. It's a reliable staple you'll want to keep stocked in your fridge.
Equipment
- Stovetop
- Saucepan
Ingredients
- 2 cans (28 oz each) crushed tomatoes with basil, undrained
- 1 can (6 oz) tomato paste
- 1 large onion, chopped (1 cup)
- 8 cloves garlic, finely chopped
- 1 tablespoon olive or vegetable oil
- 2 teaspoons sugar
- 1½ teaspoons dried basil leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon pepper
- ½ teaspoon salt
Instructions
- 1Combine the crushed tomatoes, tomato paste, chopped onion, garlic, oil, sugar, basil, oregano, pepper, and salt in a 3-quart saucepan. Stir well to incorporate the tomato paste.
- 2Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover the pan, and let it simmer for 30 minutes. Stir occasionally to prevent the bottom from scorching.
- 3Remove the pan from the heat. Taste and adjust the seasoning with more salt or sugar if needed before tossing with your favorite pasta.
Notes
- Storage: Let the sauce cool completely, then store in an airtight container in the fridge for up to 2 weeks.
- Freezing: Freeze in freezer-safe bags or containers for up to 1 year. Thaw overnight in the fridge before reheating.
- Tip: If your canned tomatoes are particularly acidic, add an extra pinch of sugar to balance the flavor.