• Heat the olive oil in a saucepan over medium heat. Add the onion and cook for 3–4 minutes, stirring occasionally, until softened but not browned.

  Add the garlic, crushed red pepper, oregano, and basil. Cook for about 1 minute, stirring constantly, until the garlic and herbs are fragrant. Do not allow the garlic to brown.

  Pour in the whole peeled tomatoes. Add the water to the empty can, swirl it around to collect the remaining tomato juices, and pour it into the saucepan.

  Use a potato masher or wooden spoon to break the tomatoes into smaller pieces. Stir in the balsamic vinegar, sugar, and salt.

  Bring the sauce to a gentle simmer. Reduce the heat and cook uncovered for 30–45 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.

  Taste and add more salt if needed. Leave the sauce chunky for a rustic texture or blend it directly in the saucepan with an immersion blender until it reaches your preferred consistency.

Notes

• Personally, I avoid tomatoes—or any food—with added citric acid, so I choose canned tomatoes without it. Always read the ingredient list and look for tomatoes packed in tomato juice or purée, with possibly a little salt and nothing else.

  The balsamic vinegar adds depth and rounds out the tomato flavor without making the finished sauce taste like vinegar. Choose a balsamic vinegar without caramel color or unnecessary added ingredients.

  The sugar balances the natural acidity of the tomatoes; it does not make the marinara sweet. Because canned tomatoes vary, taste the sauce after it has simmered and adjust the sugar or salt if needed.

  For a rustic marinara, break up the tomatoes with a potato masher and leave the finished sauce chunky. For a smoother sauce suitable for pizza or dipping, blend it with an immersion blender.