How To Make Easy Marinara Sauce

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April 10, 2010

Here's your guide to prepare a batch.

Here's how to prepare a batch of easy marinara sauce at home.

Storing tip This pasta sauce will keep for 2 weeks (if bottled and sealed properly in sterilized jars and kept in the refrigerator). Just heat and eat when the craving hits!

Photography by David Hanson | Recipe by Chef Jasmin Magallanes | Styling by Elaine P. Lim

Flash photo by David Lifson

In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the 1 finely chopped onion and saute until soft and translucent. Add the 2 cloves garlic (chopped finely) and cook until soft. Take care not to burn the garlic!

Add 1/2 cup water or white wine, 1 teaspoon sugar, and 1 large can peeled and diced tomatoes. Then mix in the pinch of chili flakes (optional) and cook for a few seconds. Bring to a boil; lower heat and allow to simmer for about 20 to 30 minutes, stirring occasionally, or until sauce reduces and thickens slightly.

Season with salt and pepper. Add 1 tablespoon chopped fresh basil and mix well. (If using dried basil, use just 1 teaspoon and add along with the chili flakes in Step 2. Adding it early on will allow the flavor and aroma of the dried herbs to be released.)