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  • Writer's pictureCheyenne

Marinara Sauce


2 tbsp olive oil

6-8 cloves garlic, minced

1 onion, finely chopped

1 green bell pepper, finely chopped

2 lbs tomatoes, chopped

1 tsp salt, or to taste

1 tsp black pepper

½ tbsp red chili flakes

1 tbsp dried oregano

1 tbsp sugar


  1. Heat oil over medium. Once hot add garlic and saute for about a minute. Do not let the garlic brown

  2. Add onion. Saute until onions just start turning brown

  3. Once that happens, stir in the green bell pepper. Continue cooking another 2-3 minutes

  4. Now add in the tomatoes. Try to use fresh is possible, otherwise canned will also work fine

  5. Season with the salt, pepper, red chili flakes, oregano, and sugar. If you don’t want any spice, omit the chili flakes or adjust amount to your liking. Recipe as is will leave you with a sauce that has a nice hint of heat to it

  6. Stir everything together well and cover. Allow this to simmer for at least an hour, but the longer you do, the better the flavor seems to get.

  7. In the last 20 minutes, if the sauce seems too thin or watery, remove the lid and continue to simmer until some water has evaporated

  8. Use immersion blender if desired to adjust consistency. This step is optional

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