Equipment
Ingredients
Aromatics
- 30 ml olive oil
- 75 g yellow onion, finely diced
- 4 garlic, minced
Base and Seasoning
- 800 g canned crushed tomatoes
- 2 g dried oregano
- 3 g salt
- 1 g black pepper, freshly ground
- 4 g granulated sugar
- 10 g fresh basil, torn
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 156 kcal
- Protein
- 4 g
- Carbohydrates
- 20 g
- Fat
- 8 g
- Fiber
- 5 g
- Sugar
- 11 g
- Sodium
- 704 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 702 mg
- Calcium
- 95 mg
- Iron
- 3.3 mg
- Magnesium
- 46 mg
- Phosphorus
- 75 mg
- Zinc
- 0.7 mg
- Vitamin A
- 51 mcg
- Vitamin C
- 23 mg
- Vitamin E
- 1.2 mg
- Vitamin K
- 19 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 7 mcg
- Water
- 21 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a chef knife and cutting board, finely dice the yellow onion and mince the garlic cloves.
Heat the olive oil in a medium saucepan over medium heat until it shimmers but does not smoke.
Add the diced yellow onion to the saucepan. Stirring occasionally with a wooden spoon, saute until softened and translucent.
Add the minced garlic and dried oregano to the onions. Saute until highly fragrant, being careful not to brown the garlic.
Pour the crushed tomatoes into the saucepan. Stir in the salt, black pepper, and sugar if using to balance the acidity.
Bring the sauce to a gentle bubble, then reduce the heat to low. Partially cover the saucepan and simmer, stirring occasionally, to meld the flavors and thicken slightly.
Remove the saucepan from the heat. Stir in the torn fresh basil leaves, allowing the residual heat to wilt them and release their oils.
Chef's Notes
- To elevate this quick sauce, stir in a tablespoon of butter or vegan butter right at the end of cooking for a glossy, emulsified finish.
- If using whole peeled canned tomatoes, crush them by hand in a separate bowl before adding them to the pan for a rustically chunky texture.
- The quality of your olive oil heavily impacts the final profile of this simple sauce. Use a fruity, unrefined extra virgin olive oil if possible.
- Fresh basil should never be boiled, as its volatile oils break down and turn bitter. Always add it off the heat.
Storage
Refrigerator: 1 week — Store in an airtight glass container to prevent staining.
Freezer: 3 months — Leave headspace in the container as the sauce will expand when freezing.
Reheating: Reheat gently in a saucepan over medium-low heat until bubbling.
Troubleshooting
Sauce tastes too sharp or metallic
Cause: The canned tomatoes were highly acidic or picked before peak ripeness
Fix: Stir in the optional sugar, or add a tiny pinch of baking soda (about 1/8 teaspoon) to neutralize the acid without adding sweetness
Prevention: Use high-quality canned tomatoes, preferably San Marzano variety
Sauce is too watery
Cause: Not simmered long enough to evaporate excess liquid
Fix: Continue simmering uncovered on low heat for another 10 to 15 minutes
Prevention: Ensure the lid is only partially covering the pan to allow steam to escape
Burnt garlic flavor
Cause: Heat was too high when sauteing the aromatics
Fix: Cannot be fixed. If caught early before adding tomatoes, discard aromatics and start over
Prevention: Keep heat at medium or medium-low when adding garlic, and only cook for 60 seconds
Cultural Context
Marinara, translating to seafaring, originated in Naples in the 16th century after tomatoes were introduced to Europe. It was favored by sailors and their wives because the high acid content of the tomatoes, combined with lack of meat or fat, allowed the sauce to resist spoiling during long sea voyages. Today, it serves as the foundational red sauce of Italian-American cuisine.
