Ingredients
- Olive Oil: 2 Tablespoons (Extra Virgin recommended for flavor)
- Onion: 1 medium yellow onion, finely chopped (about 1 cup)
- Garlic: 4 cloves, minced (about 1.5 Tablespoons)
- Crushed Tomatoes: 1 large can (28 ounces / 794g), good quality (like San Marzano style)
- Dried Oregano: 1 teaspoon
- Dried Basil: 1 teaspoon (or 1 Tablespoon fresh basil, chopped, added at the end)
- Salt: 1 teaspoon (adjust to taste, kosher or sea salt preferred)
- Black Pepper: 1/2 teaspoon freshly ground (adjust to taste)
- Optional: Red Pepper Flakes: 1/4 – 1/2 teaspoon (for a touch of heat)
- Optional: Sugar or Sweetener: 1 teaspoon granulated sugar, or a pinch of stevia, or 1 small grated carrot (to balance acidity, adjust based on tomato sweetness)
- Optional: Bay Leaf: 1 (remove before serving)
- Optional: Fresh Parsley: 2 Tablespoons chopped (for garnish or stirred in at the end)
Instructions
- Sauté Aromatics: Place a medium-sized saucepan, Dutch oven, or heavy-bottomed pot over medium heat. Add the olive oil and let it heat up for about 30 seconds until shimmering slightly. Add the finely chopped onion and cook, stirring occasionally, for 5-7 minutes, until the onion is softened, translucent, and just beginning to turn golden at the edges. Don’t rush this step; softening the onion properly builds a crucial flavor base.
- Bloom the Garlic (and optional heat): Add the minced garlic (and red pepper flakes, if using) to the pot. Stir constantly for about 30-60 seconds until the garlic is fragrant. Be very careful not to burn the garlic, as it will turn bitter. You just want to release its aromatic oils.
- Combine and Simmer: Pour in the can of crushed tomatoes. Add the dried oregano, dried basil (if using dried), salt, black pepper, the optional sugar/sweetener/grated carrot, and the optional bay leaf. Stir everything together thoroughly to combine.
- Simmer Gently: Bring the sauce to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot loosely (leaving a small gap for steam to escape), and let it cook for at least 20 minutes. For a deeper, more developed flavor, simmer for 30-40 minutes, stirring occasionally to prevent sticking at the bottom. The longer it simmers, the more the flavors will meld and the sauce may thicken slightly.
- Final Touches & Adjustments: After simmering, remove the pot from the heat. Carefully remove the bay leaf (if used) and discard it. Taste the sauce. Adjust seasoning as needed – add more salt, pepper, or a pinch more sugar if it tastes too acidic. If using fresh basil and/or fresh parsley, stir them in now.
- Serve or Store: Your delicious homemade 1-pot marinara sauce is ready to be used immediately or stored for later.
Nutrition
- Serving Size: One Normal Portion
- Calories: 80-120