No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Basic Red Sauce

Tomato paste, red onion, and fresh basil add a hint of sweetness to this quick-cooking marinara. Pile our meatballs on spaghetti and you have a familiar favorite.

  • Yield: Makes 2 cups
Basic Red Sauce

Source: Martha Stewart Living, April 2010


  • 1/4 cup extra-virgin olive oil
  • 1/2 small red onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 can (28 ounces) peeled plum tomatoes with juice, pureed
  • 12 basil leaves, torn
  • 1/4 teaspoon dried oregano
  • Pinch of crushed red-pepper flakes (optional)
  • Coarse salt and freshly ground pepper


  1. Heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring occasionally, until tender, about 5 minutes. Stir in tomato paste.

  2. Add pureed tomatoes, basil, oregano, red-pepper flakes, and 1/2 teaspoon salt. Season with pepper, and bring to a simmer. Reduce heat, and gently simmer, stirring occasionally, until sauce is thick, 25 to 30 minutes.

Cook's Note

Sauce can be frozen for up to 1 month.

Reviews (0)

Related Topics