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Marinara Sauce

Prep Time10 minutes
Cook Time16 minutes
Course: Main Course
Cuisine: Italian
Keyword: sauce, spaghetti sauce
Servings: 12 servings


  • 4 lbs tomatoes on the vine or San Marzano tomatoes
  • 4 tbsp extra virgin olive oil
  • 8 cloves garlic minced
  • 1/2 cup onion diced
  • 1/2 cup fresh basil, about 10-12 leaves chiffonade (sliced in ribbons)
  • 2 tsp kosher salt add more to taste if preferred
  • 1 tsp freshly cracked black pepper


  • Wash tomatoes and cut a criss-cross slice at the end opposite the stem.
  • Blanch tomatoes for 1-2 minutes. Transfer tomatoes to an ice bath. Or if you're daring like me, go ahead and begin peeling the skin off.
  • in a large saucepan, heat olive oil over medium heat until it glistens or ripples across the pan.
  • Add onions and garlic, stir well and let them fry in the oil for three minutes. Make sure to not brown them.
  • Add basil, tomatoes, salt, and pepper, and stir well. Taste it to make sure you're happy with the flavor. Cover, and cook for 10 minutes.
  • Use a masher or an immersion blender to break up the tomatoes. I like the immersion blender because it makes the sauce smoother.
  • At this point you can be finished with the sauce. The longer you cook it, the more the liquid cooks off and the thicker it gets.
  • Mix with your favorite pasta, I chose spaghetti. Top with more basil and freshly grated parmesan cheese.
  • Buon appetito