Simple San Marzano Marinara
- 1 small onion diced very finely (about 1/2 cup)
- 3-4 tablespoons olive oil enough to really coat bottom of pan
- 2 1/2 teaspoons dried oregano
- 1/4 teaspoon dried red pepper flakes optional
- 2 cloves garlic minced
- 2 6 oz cans plain tomato paste
- 3 28 oz cans San Marzano peeled tomatoes
- 1/4 cup fresh basil chopped or more to taste + some for garnish
- 1 1/2 - 3 teaspoons kosher salt
- Before you start, prep the tomatoes. One can at a time, pour the tomatoes and the liquid into a food processor and run for about 30-40 seconds until fully pureed. Transfer pureed tomatoes to a large bowl. Set aside.
- On medium heat, heat olive oil in a pan until shimmering, not burning. Add onions, oregano and red pepper flakes (if using) and saute for 5-6 minutes or until onions are translucent, adding a bit more olive oil as needed if onions looking dry.
- Add minced garlic and saute for 1 minute
- Turn heat to low, add tomato paste to onion mixture and stir well to combine and let cook for 1 minute. You do not want burnt tomato paste.
- Add pureed tomatoes, raise heat to medium and stir well to combine so that there are no clumps of pureed tomatoes. Add salt and stir well to combine. Add fresh basil. TIP: If you want a stronger basil flavor, don't add it until 30 minutes before serving. Stir well to combine.
- Bring to a simmer, then lower heat to low and simmer for minimally an hour but as long as you can.
- Taste and adjust seasonings as desired.
- Serve with your favorite pasta! Enjoy!