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olive garden marinara sauce recipe

Olive Garden Marinara Sauce Recipe

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Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 can (28 oz) crushed San Marzano tomatoes
  • 3 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 5 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh basil, torn

Method
 

  1. Heat the 3 tbsp olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 5 to 6 minutes until soft and translucent. Add the 5 cloves minced garlic and stir for 60 seconds.
  2. Add the 1 tsp dried oregano, 1/2 tsp dried basil, and 1/4 tsp red pepper flakes to the pan. Stir and cook for 30 seconds in the hot oil.
  3. Pour in the 28 oz crushed San Marzano tomatoes. Add the 1/2 tsp sugar, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Bring to a gentle bubble, then reduce to medium-low and simmer uncovered for 15 to 20 minutes, stirring every few minutes.
  4. Take the pan off the heat. Taste and adjust salt. Stir in the 2 tbsp torn fresh basil, ladle into a serving bowl, and scatter a few extra basil leaves on top.

Notes

This sauce tastes better the next day once the flavors have had time to settle, so making it ahead is genuinely worth it. If you're doubling the recipe, give it at least 25 minutes of simmering time or it will taste a little flat. Fresh basil goes in off the heat only — heat kills the brightness fast.