Classic San Marzano Marinara Sauce

For the Marinara Sauce

Don't let the garlic brown - it turns bitter faster than a scorned quartermaster

Ingredients

• ¼ cup olive oil
• ½ cup finely diced onion
• 5 large cloves garlic, minced
• 2 tablespoons tomato paste
• 28 ounces San Marzano tomatoes (1 can)
• 1 tablespoon dried oregano
• 1 ½ tablespoons sugar
• ¼ teaspoon red pepper flakes
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 piece bay leaf
• 1 tablespoon balsamic vinegar
• 2 tablespoons butter
• ¼ cup chopped fresh basil

Instructions

1. Heat olive oil in a large saucepan over medium heat. Cook onion until softened, about 5 minutes.
2. Add garlic and cook for 1 minute, stirring constantly. Do not let it brown.
3. Add tomato paste and cook for 1 minute, stirring constantly.
4. Add a splash of liquid from the tomato can to stop the cooking and prevent burning.
5. Crush the tomatoes by hand or with a wooden spoon and add them to the pan along with remaining liquid.
6. Add oregano, red pepper flakes, sugar, salt, pepper, bay leaf, and balsamic vinegar. Stir to combine.
7. Bring to a simmer, then reduce heat to low and cook covered for 30 minutes, stirring occasionally.
8. Remove bay leaf. Add butter and fresh basil, stirring until butter melts, about 5 minutes.
9. Continue simmering uncovered until sauce reaches desired thickness, 5-10 minutes more.

Prep: 10 min • Cook: 40 min • Wait: No time