Meet the marinara sauce recipe of my dreams! I’ve always been intimidated by marinara, maybe because I love it so much that I was afraid of messing it up. I finally faced my fears and tried making marinara every which way. This version is my favorite, no contest.
This homemade marinara sauce offers rich and lively tomato flavor. You’ll need only five basic pantry ingredients to make this delicious marinara sauce: good canned tomatoes, onion, garlic, dried oregano and olive oil. That’s it!
This marinara is exceptionally easy to make, too, so it’s perfect for busy weeknights. You don’t even have to chop the onion and garlic. Yep, that’s right—just crank open a can of tomatoes, halve an onion and peel some garlic. You’re ready to go!
This sauce offers lovely, authentic Italian flavor after a 45-minute simmer. I tried to take shortcuts to make it even faster, but no amount of tomato paste, spices, salt or sugar will make up for lost time.
Bottom line: It’s impossible to achieve enchanting, long-simmered marinara flavor in under 45 minutes. So throw those ingredients in a pot, pour yourself a glass of wine and boil water for pasta. Dinner is almost ready.
After trying many variations on marinara sauce, I adapted this recipe from Deb’s tomato sauce with onion and butter, which was originally sourced from Marcella Hazan’s 1992 cookbook, Essentials of Classic Italian Cooking.
I love that tomato sauce, but it doesn’t pass for marinara since it’s missing herbs, garlic and olive oil. So, I added dried oregano and two whole cloves of garlic (which you’ll smash against the side of the pan at the end).
I traded a reasonable amount of olive oil for the butter (you really don’t need to use a ton of olive oil here for rich flavor). I also added a pinch of red pepper flakes for a little kick, but those are optional.
Why is this the best marinara sauce?
Six reasons to love this recipe:
- This marinara sauce recipe requires 5 basic ingredients and yields rich, authentic marinara flavor.
- It’s super easy to make—no chopping required.
- Unlike most store-bought sauces, this marinara is free of added sugar.
- You can load up your pasta with as much of this wholesome sauce as you’d like. Tomatoes are good for you!
- The recipe yields two cups of sauce and freezes well, so you might as well double the recipe. Just cook it in a bigger pot.
- This marinara also makes an incredible pizza sauce. I made pizza with it and my friend remarked that it tastes like real-deal Italian pizza.
Please let me know in the comments how you like this sauce! It’s a new staple in my kitchen, and I hope it becomes a go-to recipe for you as well.
Craving more classic Italian recipes? Don’t miss these:
- Basil Pesto
- Vegetable Lasagna
- Hearty Spaghetti with Lentils & Marinara Sauce
- Baked Ziti with Roasted Vegetables
- Classic Minestrone Soup
- Italian Chopped Salad
Watch How to Make Marinara Sauce
Super Simple Marinara Sauce
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 2 cups 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
This marinara sauce recipe is the best! You’ll only need 5 basic ingredients, and it’s so easy to make. No chopping required! Recipe yields 2 cups sauce (enough for 8 ounces pasta); double if desired.
- 1 large can (28 ounces) whole peeled tomatoes*
- 1 medium yellow onion, peeled and halved
- 2 large cloves garlic, peeled but left whole
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- Pinch of red pepper flakes (optional, omit if sensitive to spice)
- Salt, to taste (if necessary)
- Optional, for serving: Cooked pasta, grated Parmesan cheese or vegan Parmesan, chopped fresh basil, additional olive oil
- In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), halved onion, garlic cloves, olive oil, oregano and red pepper flakes (if using).
- Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of oil float free of the tomatoes. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed.
- Remove the pot from the heat and discard the onion. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Do the same with any tiny onion pieces you might find. Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender, if desired).
- Add salt, to taste (the tomatoes are already pretty salty, so you might just need a pinch). Serve warm. This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.
*Tomato note: Using high quality tomatoes is key here. I recommend Muir Glen tomatoes. They’re organic and the cans are BPA-free.
This looks amazing! Might be a bit less traditional , but what would you do if you wanted to add a protein such as chicken to the recipe!?
Hi Kiara, I haven’t tried it as I’m a vegetarian. Sorry!
Can you use garlic already store bought in a jar instead of whole garlic cloves
Sure, if you like. I prefer fresh and find the end result tastes better. Let me know how it turns out!
Yes I’ve done it and it tastes just the same
Can we freeze this is sauce?
Hi Nor! I believe this one is a good one to freeze. Let me know what you think!
I have freezer this sauce several times and it is a great one to reheat and use! Sometimes
Hi Kiara, I use this as a mock Bolognese sauce. Make it as directed, then add to cooked meat of your choice and I simmer about 10-15 minutes, or as long as it takes for everything to warm through. :)
I loved how simple this recipe was, I accidentally forgot to take out the onions before I blended them in the pot but it was still great. Definitely recommend. Oh and I used diced canned tomatoes since it’s what I had in my cabinets
Thank you for sharing, Taylor! I appreciate your review.
This was sooooo good, and super easy ! Thanks for sharing ….
You’re welcome, Laura!
Do we put a lid on when its simmering for 45mins?????
Hi Noura, no need to put a lid on it. I hope you enjoy it!
How would you store this? Say in a tight jar in the fridge or would you recommend freezing?
Will be making tomorrow night
Hi Shae, This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months
I love this recipe and use it loads. I don’t remove the onion though, I blend it all up, I also add a carrot, anything to sneak more veggies in ☺️
This sauce was delicious. I couldn’t stop eating it. Only thing I did differently is add extra garlic.
It’s delicious. Could use a little chicken stock.
Why whole rather than diced tomatoes?
Hi Judy! I found it got the right taste. I find different types of canned tomatoes differ.
Judy — diced canned tomatoes have calcium chloride to preserve the diced shape by hardening the tomato structure, which damages the flavor and keeps the tomato hard/rubber-like and hard to smash into a sauce.
I didn’t know that. Thanks. This is my favorite soup recipe.
I love this recipe even though I am not a huge fan of tomato sauce, generally. It is just delicious and so very easy to make that I make it regularly, now. Bravo! and thank you!
You’re welcome, Lynn! Thanks for your review.
I tried this tonight and I don’t know where I went wrong! The only thing I can think of was that I used diced tomatoes and not whole… it was super acidic and watery. I would love to try it again though, but do you have any suggestions? I seem to have this problem when making anything tomato-y from scratch. :(
Oh no! The type of tomatoes can impact your tastes.
If it has a lot of acid a pinch of sugar helps :)
A pinch of baking soda before the tomatoes warm up works well for me, I found all tinned tomatoes too acidic until I tried this and it makes a big difference :)
I had never made marinara before, while I do cook a lot. I was looking for a guide, because I tend to improvise anyway.
Your recipe was a great starter for me. I actually used a 6lb can of crushed tomatoes, so 2 large onions and about 10 cloves of garlic.I doubled or tripled up on everything. I left the onion in and used an immersion blender… Awesome taste.
Thank you for sharing, Jeff! I’m glad you enjoyed it.
Can I use fresh roma (plum) tomatoes from the garden?
Hi Jeff, I found to get the best taste for this marinara to use canned. If you try fresh, let me know what you think!
Thank you! I decided to try another recipe because I have garden tomatoes to us. But I will definitely try yours too. I love all of your recipes!
Absolutely fabulous. I am so glad I found this recipe. I am about to make it again today. I agree that not only is good on pasta but the best pizza sauce I have found. Thank you.
My go to marinara sauce. I’ve made it a ton. So easy and delicious
Thank you for your review, Joy!
Easy, tasty and versatile. I’ve made this several times now and it has become my go to recipe. I take the onion out when it’s done and freeze them with the rest of the vegetable scraps to use the next time I make stock. Besides being a great tasting marinara, with some adjustments to the seasonings we also use it as pizza sauce, spaghetti sauce, etc. I made a great chicken parmigiana using this sauce.
Hello I want to make this for stuffed shells but don’t have whole peeled tomatoes only diced will that work to?
Hi Cierra, I recommend whole pealed for the right texture and taste. If you try it, let me know what you think!
Coincidentally I have the same question. I have an 18.3 oz jar of Organic Jovial Diced Tomatoes and a 20 oz bag of frozen Priano Stuffed Shells. The directions are to bake with sauce but presently I have no sauce and would like to have the shells today. Maybe I’ll use these diced tomatoes and hope for the best.
How would i go about canning this? I just made it and it’s still hot :)
Or is it recommended to freeze rather than can??
Hi, this recipe isn’t meant for canning. You can freeze it once it’s cooled! I hope you love it.
I love this marinara so much! I generally use Cento San Marzano tomatoes, which I think need a bit of sea salt to bring out that magic zing of flavor that salt creates. I just made a double batch for lasagna.
Between your Cookie and Kate blog and your Love Real Food cookbook, I use your recipes more than any other source. Thank you for such deeply thoughtful recipes!
I love to hear that! Thank you for your support and review, Fredrick.
Mine is too watery, looks like soup after fifty minutes. What gives?
Hi Eric, did you mash the tomatoes?
The recipe tastes really good but when I made it sauce was splattering everywhere. Should I be covering it with a lid when its simmering for 45 minutes?
Hi Noura, it sounds like the heat was too high and be sure you have it in a large enough sauce pan.
Yes, cover it with a lid and simmer on low!
Great! Really easy. Basic, but authentic. You can add this or that for a different effect, but this one works.
I used canned San Marzano tomatoes because they are so flavorful. A little pricey ($7 after tax at my local grocer) but worth it!
p.s.: remove the onion but retain it. It tastes great!
Thank you for sharing, Marvin!
Its impossible that something this simple can be this amazing ! It really is but i will attest to the need for excellent tomatoes. The first time I made it, it was acidic. This time i used Bianco DiNapoli whole tomatoes and it was a night and day difference I always add a tiny pinch of brown sugar, and a tiny pinch of cinnamon but even without this is hands down the best marinara and really effortless.
Super good I added. Herb and salt salt and kept the onion. Very tasty
Thank you so much for sharing this recipe! I never used store bought anymore! Only thing I change is to add sugar… to cut the acidity of the tomatoes
I love to hear that! Thank you for sharing, Aléa.
Great recipe, we freeze it also and use this sauce when we are tired from a long work day. warm the sauce, add meatballs or stuffed ravioli, simmer as needed. make garlic bread or toast, add a cooked vegetable. Easy comfort food, wonderful.
That’s great to hear, Sue! I appreciate you taking the time to review.
Do you add the liquid from the can of tomatoes? Or drain it?
Yes, all of the can. I hope you enjoy it!
Hello. Can I use fresh tomatoes for this recipe instead of canned?
To get the best results, I recommend making it as is. Sorry!
I substituted for 12 tomatoes, sliced in quarters with the pits removed, and it came out perfectly.
Absolutely the most delicious sauce I’ve ever had in my entire life!!! So easy and unbeatable taste! Making more tonight and will double or triple the recipe!
I’m happy you enjoyed it, Tammy!
Hi, thank you very much for the marinara recipe! I usually buy those large plastic bottles of cheap pasta sauce and spruce them up to taste better but since I had a few cases of diced tomatoes to use up I haven’t bought any and wanted to try my hand at homemade sauce. Having 3 teenaged hangry boys i had to triple the batch to make 1 meal. It came out tasting kinda tinny after seasoning it with salt. The brand i have is Aylmer diced. But added about 1T of sugar and it helped tremendously!! My boys loved it! I’m making it again right now but x6 for dinner but also to have lots of leftovers for them to reheat for their lunches! Again thank you very much!
You’re welcome, Marianne! Thank you for sharing how you adapted it to fit your tastes. I appreciate your review!
This is a delicious recipe, thoroughly enjoyed it.
I’m glad you loved it, Jessica!
This was absolutely delicious. I didn’t change a thing, and it was perfect. Thanks for the recipe!
This recipe is so simple but is still really great! I used diced tomatoes because I ran out of crushed. I was worried about it not turning out as good with diced but after using an immersion blender (I still left some chunks) it turned out great! I did 5 cloves of garlic and added a tsp of brown sugar and some chopped fresh basil at the end. I will definitely be adding this recipe to my recipe box!
Thank you, Marcy! I’m glad this one is getting added to your recipe box.
This sauce is AMAZING!!!!! It is so seriously good and so easy to make, I look for excuses to make it. I used it to make lasagna tonight. I’m on an oil-free diet so I skip the olive oil but it’s still super tasty. ❤️
I’m glad you love it, Barb! Thank you for your review.
This turned out fantastic! I didn’t have oregano so I used Italian seasoning, which worked just fine. I used Bianco Dinapoli brand canned tomatoes because it’s local. I have a feeling I’ll be using this recipe a lot!
Thank you, Nadine! I appreciate your review.
Super easy, and delicious sauce. Used it with pasta, sausage, mushrooms and spinach
I’m glad you loved it, Rebecca!
Why would you not mash the onion through the sauce ?
I found it provided the best flavor as written. I know others have tried it with adding the onion in.
This is a great recipe for anyone who wants traditional Marinara. Simple is best. I am fortunate to have learned from a great cook and this was hers… good tomatoes are important…
I made the marinara sauce this weekend & it was delicious. Never made this before. I will be making it again. Thanks so much for such a yummy sauce.
I have been making Hazen’s recipe for years, but like you found it lacking due to no herbs, I pretty much do what you do, a little oregano, basil, red and black pepper, and olive oil, I started these ads a couple years back. Basically season to taste, no need to measure.
I made this and it was so good. I’ll never buy store bought marinara again. There’s no need. This is fresh and delicious and so easy to make. To crush everything together I just use a potato masher and mash it all together in the pan. Great recipe!!
That’s great to hear, Jonesie!
Can crushed tomatoes be used instead of the whole can of tomatoes?
Hi Erica, I find this recipe is best as written.
Thank you so much for sharing this, it looks so delish! I will be sure to try it out this coming week. May I ask why you discard the onions? Will it ruin it if I kept them in and blended it all together? I noticed a few people have done this anyway, I just wondered if there was a reason why they were discarded.
Hi Lisa, I preferred it without the onions. But, cooking provides great flavor. Some have left it in and didn’t mind the result.
this worked in a spaghetti we made, but i did find the sauce to be pretty bitter. is that by design or did we mess something up? lol
Hi, it should’t have been bitter. Did you add salt? Was your garlic bad?
its possible the garlic was bad, though it didn’t look it. we also used a can of crushed tomatoes instead of crushing fresh ones, i suspect that would be what happened.
Hey! We have a tomato garden and need to cook some sauce to freeze – how much fresh tomatos do you recommend?
Hi! I find this recipe is made best with canned. You can try it with fresh, but I don’t have specific guidance for you. Sorry!
This was a lifesaver for our lunch today- turned out super delicious. Thanks so much for sharing!
You’re welcome, Lynette!
Omg, where have you been hiding this recipe? This is my first time making scratch made marinara and it is delicious. I have a Dutch oven pot and it was great for making the sauce. The only thing I did was add a tsp of basil for some sweetness and a tsp of Italian seasoning. My only regret is that I didn’t make more, but definitely a keeper and off to the supermarket for more tomatoes tomorrow to make 2 more batches.
I have been making this recipe for the last two years and it is delicious. I am making a batch right now, as a matter of fact. Who says fabulous has to be complicated?
good day everyone, last night I tried to prepare a dish according to your recommendations. The whole family is delighted, friends are asking for the recipe. We enjoyed one dishes very much time. Thank you very much for the good advice! Because of this joy, I decided to make an infographic for myself on the page https://kitchenbackground.com/hearty-marinara-sauce/ .
I will be grateful if you take a look and rate it. The recipe is great! I advise everyone!!!
today we used Cento San Marzano’s whole tomatoes with Basil Leaf. Followed recipe exactly excepting for adding Salt to taste. Cento variety we used had 40 mg per serving salt content. Was so flavorful we didn’t add any additional salt. (for us salt is added by the Parmesan cheese sprinklings)
Can I use fresh oregano in this recipe?
Hi Molly, you can try it just be sure to adjust your quantity. Let me know what you think!
You said you traded some olive oil for butter but I don’t see any butter in your recipe. How much did you use.
Hi Linda, I used olive oil vs butter for this recipe. See the post for details. I hope that helps!
I did this with my end of the season Roma tomatoes. I split them in half and tossed with olive oil, salt and pepper. Then I oven roasted them first. It really softens them up for the sauce and deepens the flavor. I mixed in a 28oz can of good San Marzano tomatoes. And I had a big bunch of fresh basil from the garden as well. I added just 1 to 2 Tbl of balsamic vinegar too.
Overall this is similar to a tomato basil soup recipe from Ina Garten that I have been making for years. The main difference is that the soup recipe calls for 1qt of veggie stock (actually was chicken original, but I made it vegetarian).
I’m glad to add the marinara recipe to the rotation. There’s something great about thawing out soup, salsa, and marinara made with garden tomatoes in December/January.
Thanks for all the great recipes.
You’re welcome, Steve! Thank you for sharing.
I’m preparing this as we speak. Needs to simmer about another 20 or 30 minutes. Should it thicken up? It looks pretty watery right now.
Hi Jack, How did it turn out? It shouldn’t be watery. Did you breakup the tomatoes?
This was absolutely delicious! Tasted very fresh and flavorful. I doubled the recipe- also added a carrot and a few sweet peppers. I had to use a pinch of sugar to balance the acid. Blended everything together in the end without discarding onions. We used 1/3 of the sauce for a meal that day and froze the rest. Freezes beautifully and a little goes a long way, as it is so flavorful.
This sauce was so delicious I almost “tasted” half of it without even cooking it. I am very leary of marinera sauces, but now this is definitely my favorite. So tasty and perfectly simple!
Just made this tonight. I am now a huge fan of yours. I was skeptical I could make a nice marinara without all the processed ick from the increasingly spendy jarred versions. SO much better, never again jar people. Perfect fresh taste, I used peeled whole San Marzanos, all other ingredients – upped the garlic to keep the vampires away. Italian seasoning – too tired to search for my oregano. Because my hubs insisted kept the onion and immersion chopped to a chunky and lovely consistency. I have bookmarked your page
I’m glad you made it, Laura! I appreciate your review.
I made this sauce from your recipe. I was very tired after work and I wanted to make Chicken Parmigiana from some chicken schnitzel that I bought from our local butcher. I was beginning to get quite fatigued until I came across your recipe. “Sit down and have a glass of wine” caught my eye. I used some of this sauce on the chicken to make the parmigiana and the rest I used on top of some spaghetti that I also cooked. I served it up with some spinach that we had growing in our garden. It tasted like the real deal. My wife was amazed and thought that I had went to a lot of trouble making the sauce. I hadn’t the heart to tell her how simple it was. Thanks, the sauce made the meal.
I’m glad you loved it, Gerry! I appreciate your review.
Close to my recipe. I add a shot of red wine towards the end that matches what I will surve with the meal:) I use a can of chopped and one small can of paste a bit of water early on. For a vegy night I add mushrooms and spinach.
Super quick and easy! I thought I had whole tomatoes on hand, did not :-( but had several cans of crushed tomato and used that. I also had to use jarred minced garlic so I tossed in 4 teaspoons with the onion. I made meatballs, browned them and tossed them in as well. It was a little acidy, so I added a teaspoon of sugar. After an hour I pulled the meatballs and emulsified the veggies. It was very good and my husband loved it. Next time I’ll use the whole tomatoes and garlic cloves.
I’m glad you were still able to enjoy it, Marjorie! I appreciate your review.
Gorgeous!! This will now be my forever Marinara recipe. So easy to make and SO flavoursome. No chopping! Who knew:-). Thanks ever so much!!
Do you use half an onion or a whole onion halved?
Hi! See the ingredients list. It’s halved. I hope you enjoy it!
Holy shiitake mushrooms this is great! I made this exactly as explained and with Muir Glen toms and I’ll never buy jarred sauce again!
So good & super easy. I had everything on hand.
I omitted the pepper flakes since my kids were eating it, but I bet they make the sauce even more delicious.
That’s great to hear, Lisa! Thank you for your review.
I am actually making this sauce right now! And I mean, literally… I just started the slow simmer, and was wondering if we were supposed to cover the pot? Thanks for the great recipes
Hi Carmen! I hope you loved it. No need to cover the pot.
I didn’t follow your recipe to the letter; I used it as an inspiration. I diced the onions, cooked them and left them in. I crushed several cloves of garlic and cooked them while I was cooking the onions. It was magnificent. It will definately be more go to recipe when I need a tomato based sauce.
My husband just tried the sauce (made it for the first time) and he is in love :)
That’s great to hear, Gwen! Thank you for sharing.
Great Recipe and it turned out Great. FIRST time making this and it was a hit. Thank you for sharing this recipe because Sunday dinner was delicious.
Great to hear, Mickey! I appreciate your review.
Making this right this minute..smells great will be using it for lasagna for Christmas dinner !!!! Merry Christmas
Hi Kate. I’ve been making Marcella Hazan’s simple tomato sauce for years. Credit where credit is due. She was a lovely person and a fabulous cook and writer!
I’m often confronted by recipes that do not specify whether the pot is covered or uncovered during cooking. Your marinara recipe is another such example.
Hi Matthew, I’m sorry to hear you are disappointed. Unless stated, you cook uncovered.
Thanks for your response. That said, can I suggest that it may be easier to add « covered or uncovered » to the directions than it is to rely on folks knowing what to do in the absence of a clarification? Loved the marinara!
Amazing sauce I used diced tomatoes instead and it still turned out great I used it for meatball subs and the sauce was better then the meat balls everyone loved it
So glad I stumbled across this no chop, all in one of pot marinara sauce. It’s so easy and delicious I make it every week!! We have fresh oregano so I throw that in and blitz everything with a stick blender at the end, onions and all!
I love this sauce. I let the sauce simmer for a tad longer to melt some of the onions. Then add some fresh basil at the end.
Do you have instructions for canning this sauce? I’d like to make a few pints to store and use when short on time.
Nice simple sauce, thanks!
This recipe is so easy and tastes fantastic! Will be my go to marinara from now on! I used my immersion blender so the sauce was less chunky
Don’t waste onion, eat it. I’ll eat all sauce this week, don’t waste energy by freezing it. No cans, I used home grown tomatoes from Oct. Ideally process veggies & fruits chill in frig, after midnight move to freezer, then elec. Use is lowest.
We have been trying to eat from our pantry stock, so we haven’t bought many groceries lately. I was craving spaghetti, but only had a can of diced tomatoes with the basil, garlic, and oregano mixed in. I found your recipe, halved it since I only had a 14 oz can, followed your directions (except the spices because they were already in the can) and voila! I had a delicious bowl of spaghetti using what I already had in my pantry. I will be saving this for making my own sauce next time because it was so easy and economical! Thank you!
This is amazing!! I’ve never made my own sauce before and this made me feel like a pro. I added impossible meat vegan ground beef to it. It freezes so well, too!
Great recipe. It does take a bit of time but it’s mostly hands off. As someone with more time than money, who likes good food, I like that this is cheaper to make than store-bought sauce, even when you use really high quality canned tomatoes – and of course it’s great to be able to control what goes into the sauce. I added some fennel stalks, sliced in half lengthwise, which imparted a subtle flavour. I could not bear to discard the onion so, since I was making this to use in the roasted vegetable ziti recipe on this site, I chopped up the onion and added it to the pasta mixture, instead of using roasted onions. I did discard the fennel stalks, as I’ve found that no amount of braising makes them tender enough to enjoy eating.
Thank you for sharing your experience, Ann! I know others will find this helpful.
The best marinara sauce ever. So easy to make but does not compromise on taste! Thank you <3
I did exactly what the recipe said except i left onions in while i emulsified it. My husband loved it!! Will definitely be making this again!!!
Great to hear, Elizabeth!
So delicious. I always wondered how to get this flavour and am so happy to have found this recipe. So simple! I’ve made a very large batch to portion up and keep in freezer.
Great sauce! As an intermediate level cook with little experience with putting garlic in sauces, I was pleased with how it melted and how easy it was to crush afterwards.
One thing I noticed however: marinara sauce is supposed to have onions in it and they in fact enrich its taste. So my recommendation would be to modify the recipe to note that removing the onion is your personal preference (and to explain why by stating how it affects the taste, giving as many details as you can). I mention this because having gone through your recipe step-by-step, I put the onions in as halves (I doubled the recipe for one liter of sauce) before noticing that you meant for us to remove them.
In essence, I would just add a note next to the onion(s) in the ingredients list stating that if one wishes to incorporate them in the sauce, it is better to simply chop them up into smaller pieces as it saves us the step of needing to blend the sauce afterwards.
Also, as others have stated, I added an amount of basil equivalent to that of the oregano. I based my inspiration for these small additions on the jarred marinara sauce brand I usually buy and some recommendations I found both through Google and in this thread’s comments.
Loved it!! So easy and so good. My go to recipe for Marinara:)