Vincents Marinara Sauce: a Quick, Cozy Tomato Hug
Calories: 110kcal
Ingredients
- 2 tbsp olive oil
- 1 medum onion, finely chopped
- 3 cloves garlic, minced
- 28 ounce can crushed tomatoes (unseasoned is fine)
- 1 cup portion of water or vegetable stoc
- 1 tsp sugar (optional, to tame acidity)
- 1 tsp dried oregano
- 1 tsp dried basil or a few fresh leaves, torn
- Salt and black pepper to taste
- Pinch of red pepper flakes (optional for a gentle kick)
- Fresh parsley or basil for finishing (optional but recommended)
Instructions
- Heat the olive oil in a wide skillet over medium heat. Add the onion and sauté until it’s softened and just starting to brown at the edges, about 5 minutes.
- Push the onion aside, drop in the garlic, and cook for 30 seconds until it smells amazing. Don’t let it burn—no one wants burnt garlic vibes.
- Pour in the crushed tomatoes and the water or stock. Stir to combine, then bring to a gentle simmer.
- Add sugar (if using), oregano, and basil. Season with salt, pepper, and red pepper flakes if you like a little heat. Simmer uncovered for 15–20 minutes, stirring occasionally.
- Taste and adjust seasoning. If it tastes a touch bright, a pinch more sugar can help; if it’s flat, a splash more salt does wonders. Finish with chopped parsley or torn basil.
- Remove from heat and serve over your favorite pasta. For extra shine, swirl in a teaspoon of olive oil right before serving.