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.

Marinara Sauce

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

  • prep: 10 mins
    total time: 40 mins
  • yield: Makes 6 cups




  • 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

Cook's Note

Sauce can be refrigerated for up to 3 days.


  1. Step 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.

Martha Stewart Living, January 2011



Reviews (1)

  • 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!