Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Basic Red Sauce 3.8 (26) Add your rating & review 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 cups 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. Ingredients ¼ cup extra-virgin olive oil ½ 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 ¼ teaspoon dried oregano Pinch of crushed red-pepper flakes (optional) Coarse salt and freshly ground pepper Directions Heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring occasionally, until tender, about 5 minutes. Stir in tomato paste. 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 Notes Sauce can be frozen for up to 1 month. Rate it Print