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Think spaghetti nights galore and homemade pizzas, or even a dip for those nights when grilled cheese sandwiches rule the dinner table. This is a no-fuss sauce, so don’t even think about spending any time peeling or deseeding tomatoes; simply chunk them and follow the instructions to blend later.
Course: Sauce
Cuisine: Italian
Keyword: marinara, sauce, spaghetti, tomatoe
Servings: 6 cups sauce
Author: Erin McCarthy Bianchi


  • ¼ cup extra virgin olive oil
  • 1 yellow onion chopped roughly
  • 1 head garlic cloves peeled and chopped roughly
  • 8 cups tomato chunks
  • Sea salt to taste
  • 1 teaspoon dried oregano and any other Italian herb like rosemary, parsley, sage, or thyme
  • Pinch red pepper flakes
  • Fresh basil small bunch
  • Black pepper to taste


  • Heat olive oil in a large saucepan, and sauté onion over low heat until softened, about 7 minutes. Add garlic and sauté 1 minute longer.
  • Stir in tomatoes and a pinch of salt. Bring to a simmer.
  • Add oregano and red pepper flakes.
  • Reduce heat to low and cover for about 15 minutes. Covering will help the tomatoes to “sweat” and break down more quickly. Uncover and cook on low heat, stirring occasionally for about an hour.
  • Use an immersion blender to carefully puree the sauce. If you don’t have an immersion blender, allow sauce to cool and blend in a regular blender.
  • Add basil at the end.
  • Season to taste with salt and pepper.