Marinara Sauce with Canned Tomatoes in 20 Mins

This marinara sauce recipe gets done in under 20 minutes with canned tomatoes and a few pantry staples. I also show you my cool trick to getting a nice deep red color on my homemade tomato-based sauces

📝 Ingredients

• 2 tbsp Olive oil
• 1 cup Onions (finely chopped)
• 1/2 cup Carrots (finely chopped)
• 1 tbsp Galic (minced)
• 1 tbsp Sugar
• 28 oz Crushed tomatoes (preferably SanMarzano tomatoes)
• 4 tbsp Tomato paste
• 1 tbsp Oregano (dried)
• 1/2 tsp Kosher salt
• 1/2 tsp Black pepper
• 1/2 cup Water

👨‍🍳 Instructions

1. 1Sauté the aromatics - Heat olive oil in a Dutch oven or heavy-bottom pan over medium heat. Add finely chopped onion, carrot, and minced garlic; cook until soft and translucent.
2. 2Caramelize the sugar - Sprinkle in sugar and stir until light amber—just caramelized, not burnt.
3. 3Deglaze (optional)- Add a splash of red wine; simmer briefly until mostly reduced. (Skip if you prefer alcohol-free—the sauce will still be great).
4. 4Add tomatoes & season - Stir in crushed canned tomatoes, tomato paste, dried oregano, salt, pepper, and a splash of water (or stock). Add whole sprigs of basil and parsley.
5. 5Quick simmer - Bring to a boil, then lower to medium-low and simmer, stirring occasionally, until slightly thickened and a light oil sheen forms on top.
6. 6Adjust & finish - Remove herb stems. Taste and adjust salt, pepper, and herbs. Too thick? Add a splash of water. Too thin? Simmer a bit longer.
7. 7Serve or store - Toss with pasta, use as pizza sauce, or cool completely and refrigerate for a few days or freeze for up to 3 months.