Easy Marinara Sauce (Ready in 20 Minutes)

Heat the olive oil in a medium pan over medium heat. Add the onion and cook for 5–6 minutes, stirring occasionally, until softened and lightly translucent. Add the garlic and red pepper flakes (if using) and cook for 30 seconds, until fragrant.

Pour in the passata (or crushed tomatoes), salt, pepper, basil, and oregano. Stir well to combine. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 20 minutes, stirring occasionally. For a deeper flavor, simmer for 30–40 minutes. The longer it cooks, the richer and slightly thicker it becomes!

Taste and add more salt if needed. If using fresh basil, stir it in during the last few minutes of cooking.

*If using crushed tomatoes instead of passata, expect a slightly more rustic texture. No blending needed.

Storage Instructions – Store leftover marinara sauce in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or in the microwave.

To freeze, let the sauce cool completely and store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.