Ingredients:

  • 2.5 lbs (1.1 kg) fresh tomatoes (Roma, San Marzano, or a mix), roughly chopped
  • ¼ cup (60 ml) extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon granulated sugar
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, for garnish

Instructions:

  1. Roughly chop the fresh tomatoes, removing any hard cores.
  2. Heat olive oil in the pot over medium heat. Add onion and cook until softened and translucent. Add garlic and red pepper flakes (if using) and cook until fragrant.
  3. Add the chopped tomatoes, dried oregano, dried basil, sugar, salt, and pepper. Stir to combine.
  4. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 45 minutes to 1 hour, or until the sauce has thickened and the tomatoes have broken down. Stir occasionally to prevent sticking.
  5. Taste the sauce and adjust seasonings as needed. Add more sugar if the tomatoes are too acidic. Add salt and pepper to taste.
  6. For a smoother sauce, use an immersion blender to partially or fully blend the sauce.
  7. Garnish with fresh basil leaves and serve over your favourite pasta, pizza, or anything else that needs a marinara hug!