Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Homemade Marinara Sauce 2.7 (18) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 11, 2021 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 40 mins Yield: 6 cups The secret to memorable marinara sauce is good-quality tomatoes and lots of fresh garlic. Spread this atop some pasta for a quick and easy weeknight dinner. 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 ½ teaspoon crushed red-pepper flakes Coarse salt and freshly ground pepper ¼ cup fresh basil, leaves torn 1 tablespoon chopped fresh oregano Directions Heat oil in a large heavy pot over mediumheat. Cook onion and garlic until softand translucent, about 8 minutes. Addtomatoes, red-pepper flakes, 1 teaspoonsalt, 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. Print