Homemade Marinara Sauce: Classic and Balanced 🍅

• 3/4 cup chopped onion
• 1/2 tsp red pepper flakes
• 5 cloves garlic, minced
• 2 TBSP olive oil
• 1 6 oz can tomato paste
• 2 (28 ounce) cans whole peeled tomatoes
• 1 1/2 tsp kosher salt (or 2–2 1/4 tsp Diamond Crystal), adjusted to taste at the end
• 1 TBSP white sugar
• 1 bay leaf
• 1 1/2 tsp dried basil
• 1 tsp Italian dried herbs
• 1/2 tsp dried fennel seeds
• 1/2 tsp black pepper

Instructions

1. 1

   In a large saucepan, heat 2 tablespoons (30ml) of olive oil over medium heat. Add the chopped onion and cook for 5–7 minutes, until soft and translucent. Add the minced garlic and red pepper flakes, and sauté for another 45 seconds until fragrant, being careful not to burn the garlic.

2. 2

   Stir in the tomato paste, mixing it well with the onions and garlic. Cook for about 2–3 minutes, allowing the paste to darken slightly and develop a deeper flavour.

3. 3

   Pour in the two cans of whole peeled tomatoes, crushing them gently with a spoon as you add them to the pot.

4. 4

   Add the kosher salt, white sugar, bay leaf, dried basil, Italian dried herbs, fennel seeds, and black pepper. Stir everything together until well combined.

5. 5

   Bring the sauce to a gentle simmer over medium heat. Reduce the heat to low and let it simmer uncovered for 1½ hours, stirring occasionally to prevent sticking and to help the flavours meld together.

6. 6

   Remove the bay leaf. Taste the sauce and adjust the seasoning as needed, adding more salt, pepper, or sugar to balance the acidity. For a smoother sauce, use an immersion blender to puree to your desired consistency. Personally, I don't puree my sauce as I prefer to enjoy it a bit chunky—but I do crush the tomatoes with a wooden spoon whenever I stir the sauce.

7. 7

   Use immediately with your favourite pasta, or let it cool and store in an airtight container in the refrigerator for up to a week or freeze for longer storage. Enjoy!