20-Minute Marinara Sauce
A perfect, simple tomato sauce recipe for pasta, pizza, and more.
Servings: 2 cups sauce, approximately
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, peeled and sliced into large quarters (root base attached)
- 4 cloves garlic, peeled and smashed
- 1 28-ounce can unsalted San Marzano whole tomatoes
- large sprig fresh basil, plus more to garnish
- 1 1/2 teaspoons kosher salt, or to taste
- 1 generous pinch red pepper flakes
- generous pinch sugar, optional
Instructions
- Crush the tomatoes by hand or by sticking kitchen shears in the can and snipping until the whole tomatoes are broken up into chunks. Set aside.
- Heat the olive oil with the onion quarters over medium heat in a large skillet.
- When the onion starts to gently sizzle, add the garlic, tomatoes, salt, red pepper flakes, and basil. Swish about a 1/2 cup of water in the empty tomato can to get the rest of the tomatoes out, and add the tomato water to the skillet. Stir gently.
- When the tomatoes come to a boil, reduce heat to a low simmer and cook for 15 to 20 minutes, stirring frequently. Taste for seasoning. Depending on the acidity of the tomatoes, you may want to add a pinch or two of sugar, and maybe a little more salt. Remove onion pieces -- which should be falling apart -- before serving, but do not discard. They are delicious on crusty bread, or on their own.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
