Easy Marinara Sauce
The secret to an excellent tomato sauce is using quality ingredients—because there are so few. Look for San Marzano–style canned tomatoes, known for their naturally sweet, rich flavor. A touch of sugar helps balance acidity, and fresh herbs make the sauce sing. Taste and adjust as you go—great sauce is all about layering flavor.
- Yield
- about 1 1/2 cups
Directions
-
Sauté Aromatics: In a large skillet over medium-high heat, warm the olive oil until shimmering. Add the onion and cook until softened, about 3–4 minutes. Stir in the garlic and oregano; cook until fragrant, about 30 seconds. (Avoid browning the garlic—lower the heat if needed.)
-
Add Tomatoes and Seaso: Add the canned tomatoes with their juices to the skillet. Bring to a gentle simmer and cook until the tomatoes begin to soften, about 3 minutes. Season with about 1 teaspoon of salt and ½ teaspoon of black pepper.
-
Crush and Reduce: Using the back of a spoon, gently crush the tomatoes as they cook. Continue simmering until the tomatoes break down and the sauce thickens slightly, about 8–10 minutes.
-
Build Flavor: Add the water and sugar, then continue to cook for another 5 minutes to reduce and concentrate flavor. Stir in the vegetable broth and basil, and simmer uncovered until the sauce thickens to your liking. Taste and adjust seasoning with salt, pepper, or more sugar if needed.
-
Serve or Simmer with Meatballs: At this stage, the sauce can be served immediately or used as a base for simmering meatballs. Spoon over pasta or serve with Mozzarella-Stuffed Meatball Sliders, finishing with a sprinkle of Parmesan cheese and fresh basil.
From Shawnie's class “Building Confidence in the Kitchen: Knife Skills, Soups, and Sliders”
