Easy Marina Sauce



  • 1 can San Marzano Tomatoes (imported from Italy, not New Jersey)
  • 1 red onion
  • 1 bulb of garlic
  • Salt and pepper
  • A hint of sugar
  • Cayenne pepper (because it’s excellent)
  • Green Italian herbs: oregano, basil, and/or thyme
  • Pot or Dutch oven
  • A wooden spoon or similar stirring utensil
  • Heat source


  1. Place a pot on the stove.
  2. Open the can of tomatoes and pour into the pot, removing any leftover leaves.
  3. Crush the tomatoes thoroughly with the wooden spoon.
  4. Finely chop a generous amount of garlic and add to the pot.
  5. Cut a portion of the onion and add it as well.
  6. Finely chop the green Italian herbs and incorporate them into the mixture.
  7. Add a small amount of sugar to balance the natural acidity of the tomatoes.
  8. Cook over a low flame (or indirect heat on a grill), stirring occasionally to prevent sticking.
  9. The sauce is ready when it has reduced to the desired consistency and smells good af.

Personal Note

My wife and I resort to store-bought marinara only when we need a quick meal for the kids. For planned meals, I exclusively use homemade, vacuum-sealed marinara. It’s a staple in our homemade pizza, lasagna, and spaghetti recipes.

Bonus Points

  • Roasting the garlic before adding it to the sauce will impart a subtle, yet wonderful, depth of flavor.
  • Consider investing in a vacuum sealer for any leftovers. Reheating the sauce in a sous vide at 45 minutes gets it perfectly ready for use.
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