Chunky Marinara Sauce

Steps

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1. 1
   Heat about 3 tablespoons of olive oil in a large pot over medium-high heat until it just begins to shimmer.
   ▶ ≈1:40
2. 2
   Add the chopped onion and cook, stirring occasionally, until it begins to soften and lightly brown.
   ▶ ≈2:24
3. 3
   Add the minced garlic and cook, stirring, until fragrant, about 1 minute.
   ▶ ≈3:01
4. 4
   Pour in the peeled tomatoes first, then add the tomato purée. Gently break up some of the tomato pieces with a spoon to combine.
   ▶ ≈3:09
5. 5
   Season with salt, black pepper, and dry oregano. Stir to combine.
   ▶ ≈6:44
6. 6
   Add the fresh basil (or dry basil if fresh is unavailable) and gently stir to incorporate the flavor.
   ▶ ≈7:27
7. 7
   Turn the heat to medium (about 5 on the dial) and bring the sauce to a simmer. Once it begins to boil, cover the pot and reduce heat slightly to maintain a gentle boil for 20–25 minutes.
   ▶ ≈8:32
8. 8
   Stir the sauce occasionally during cooking. After 20–25 minutes, taste and adjust seasoning with more salt if needed.
   ▶ ≈9:21
9. 9
   If desired, add red hot pepper flakes for heat. The sauce is now ready to serve with pasta, pizza, or other dishes.
   ▶ ≈10:26