Homemade Marinara Sauce – recipepkjobpoint

Active Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes (plus optional cooling)
Yield: About 6 cups of sauce (serves 6-8)
Difficulty: Easy (Simple techniques, relies on simmering time)
Intensity: Low-Intensity (Mostly hands-off simmering, perfect for a relaxing weekend cook)

1/4 cup (60ml) extra-virgin olive oil
1 medium yellow onion, finely diced
2 medium carrots, peeled and finely diced
2 celery stalks, finely diced
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
2 (28-ounce / 800g) cans whole, peeled San Marzano tomatoes, certified D.O.P. if possible
1/4 cup fresh basil leaves, torn, plus more for garnish
2 sprigs fresh oregano (or 1 teaspoon dried oregano)
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup (240ml) water (used to rinse tomato cans)
1 tablespoon unsalted butter (optional, for finishing richness)

(Time: 15-20 minutes | Intensity: Medium – requires attention)

Heat the olive oil in your large pot over medium heat until shimmering.
Add the diced onion, carrot, and celery (this trio is called a soffritto). Cook, stirring frequently with a wooden spoon, until the vegetables are very soft, translucent, and sweet, about 10-12 minutes. Do not let them brown.
Add the minced garlic and red pepper flakes (if using). Cook for just 60-90 seconds, until fragrant.

(Time: 5 minutes | Intensity: Low)

Push the vegetables to the side of the pot. Add the tomato paste to the cleared spot and let it cook for 1 minute, stirring to “toast” it slightly. Then, mix it into the vegetables.
Carefully add the whole San Marzano tomatoes and their juices. Using clean hands or kitchen shears, gently crush the tomatoes in the pot—this rustic texture is key.
Pour 1 cup of water into each emptied tomato can, swirl to capture the remaining tomato goodness, and add this liquid to the pot.
Stir in the torn basil, oregano sprigs, salt, and pepper.

(Time: 1 to 1.5 hours | Intensity: Very Low – occasional stirring)

Bring the sauce to a lively simmer, then immediately reduce the heat to the lowest setting.
Partially cover the pot with a lid, leaving a small crack for steam to escape.
Let the sauce simmer gently, stirring every 15-20 minutes to prevent sticking. The sauce will gradually thicken, darken to a deep red, and the oil will shimmer on the surface. Taste and adjust salt halfway through. The longer it simmers (up to 2 hours), the richer it becomes.

(Time: 10 minutes | Intensity: Low)

Remove and discard the oregano sprigs (if using fresh).
For a Smooth Sauce: Use an immersion blender directly in the pot to puree to your desired consistency. Alternatively, let the sauce cool slightly, then blend in batches in a standing blender (caution: hot liquids expand).
For a Rustic, Chunky Sauce: Use a food mill over a large bowl to remove seeds and skins, or simply leave it as-is.
Stir in the optional tablespoon of butter until melted. This adds a beautiful sheen and rounds out the acidity.
Taste one final time and adjust seasoning with salt and pepper.

Serve Immediately: Toss with 1-1.5 pounds of cooked pasta (reserving some pasta water to adjust consistency), top with fresh basil, grated Parmigiano-Reggiano, and a drizzle of extra-virgin olive oil.
Let It Rest (Pro-Tip): For even better flavor, let the sauce cool completely in the pot, then reheat gently to serve. This rest allows the flavors to fully harmonize.
Storage: Cool completely and store in an airtight container in the refrigerator for up to 1 week.
Freezing: This sauce freezes beautifully. Portion into freezer-safe jars or bags (leaving headspace) for up to 3 months. Thaw overnight in the refrigerator.