Classic Italian Marinara Sauce (Sugo di Pomodoro)

1.Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

2.Add the diced onion and sauté gently until softened and translucent, about 5 to 7 minutes. Do not let the onions brown.

3.Add the minced garlic and red pepper flakes (if using). Cook for 1 minute until fragrant. Be careful not to burn the garlic.

4.Pour in the crushed San Marzano tomatoes and the water or broth. Stir well to combine.

5.Add the dried oregano, dried basil, bay leaf, and sugar (if using). Season generously with salt and pepper.

6.Bring the sauce to a simmer, then reduce the heat to low. Cover the pot partially, leaving a small gap for steam to escape.

7.Simmer the sauce for at least 45 minutes, or up to 90 minutes, stirring occasionally. The longer the sauce simmers, the deeper and richer the flavor will become.

8.After simmering, remove and discard the bay leaf. Stir in the torn fresh basil leaves.

9.Taste the sauce and adjust seasoning with additional salt, pepper, or sugar if necessary. If the sauce is too thick, add a splash of water; if too thin, simmer uncovered for 10-15 minutes more.

10.Use immediately for pasta, pizza, or as a base for other sauces. This marinara can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.