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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

Ingredients

  • 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.

Directions

  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.

Source
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 tomato...by the way... other brands won't have the same impact!