New This Month

Homemade Marinara Sauce


The secret to memorable sauce is good-quality tomatoes and lots of fresh garlic.

  • Prep:
  • Total Time:
  • Yield: Makes 6 cups

Source: Martha Stewart Living, January 2011


  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, thinly sliced
  • 2 cans (28 ounces each) peeled whole tomatoes, pureed in a food processor
  • 1/2 teaspoon crushed red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 1/4 cup fresh basil, leaves torn
  • 1 tablespoon chopped fresh oregano


  1. Heat oil in a large heavy pot over medium heat. Cook onion and garlic until soft and translucent, about 8 minutes. Add tomatoes, red-pepper flakes, 1 teaspoon salt, and some pepper. Simmer, covered, until thick, 25 minutes. Stir in herbs.

Cook's Notes

Sauce can be refrigerated for up to 3 days or frozen for up to 3 months.

Reviews Add a comment

  • grizzli
    3 FEB, 2011
    may i be so bold as to suggest that you add to this lovely recipe: one half cup of Martini and Rossi sweet vermouth.... it adds depth of flavor to the the way... other brands won't have the same impact!