Last week the internet was out at our complex which left me wondering, how did we ever work without it.  Does anyone else remember having to use a typewriter or write a memo instead of email?  I decided to take advantage of the stillness and cook.  And shoot.  It had been awhile since I did not have any distractions, not that work is a distraction, but I was able to slow down and enjoy this time.  Instead of going to the store and buying new ingredients, I decided to go to the pantry and see what I could make with the staples on-hand.  This recipe for Classic Marinara Sauce is one that we enjoy at least a couple times a month;  super easy to make and so good.

Classic Marinara Sauce

This recipe is inspired by Marcella Hazan who I considered to be an Italian goddess in the kitchen.  Her recipes are classic, simple and full of flavor.  This marinara sauce is exactly that and can be made at the drop of a hat using what is in your pantry.  In the winter, I use canned crushed or whole tomatoes, basically whatever is on hand.  In the summer, I will use fresh tomatoes.  Rest of the ingredients always stay the same.

You cannot go wrong by keeping this recipe as a staple in your kitchen.  It can ready to serve in 45 minutes;  or if you have more time, continue cooking it for another hour or two.  It only gets better with time.  It is great served with any pasta, and it is wonderful over grilled chicken or a firm white fish.

Classic Marinara Sauce


Serves 4

Classic Marinara Sauce

Save RecipeSave Recipe


  • 5 medium size garlic cloves, peeled and thinly sliced
  • 1 tablespoon olive oil
  • 28 ounces of whole or crushed tomatoes
  • 1 teaspoon dried oregano
  • pinch of sugar
  • half of a large yellow onion, paper left on
  • 6 tablespoons unsalted butter
  • salt, to taste
  • pepper, to taste

How To

  1. In a large saucepan heat the olive oil over low heat.  Add the garlic, stir and cook for 2 minutes.
  2. Add the tomatoes and stir.  If using whole tomatoes from a can, lightly break them up with the back of a spoon.
  3. Stir in the oregano and sugar.  Add the onion/
  4. Lower the heat to a very low simmer, cover with a lid and cook for 45 minutes.  I stir it every so often.
  5. If you are going to serve immediately, then crush the tomatoes using a spoon or potato masher.  If you have time continue cooking over a very low simmer for another hour or two.  Gets better with time.
  6. Before serving add the butter and cook until melted and then stir.
  7. Season to taste with salt and pepper.
  8. Serve.
  9. Eat.
Cuisine: Italian | Recipe Type: Sauce


Serve with your favorite pasta.




(Visited 543 times, 1 visits today)
Tagged with →