Heat a generous splash of olive oil in a large skillet or saucepan over medium heat. Add the chopped onion, garlic, and celery. Sweat the vegetables gently, stirring often, until they’re soft and just starting to turn golden. This builds the foundation for your rich homemade marinara sauce.

Stir in the tomato paste and roast it for a couple of minutes until it darkens slightly—this enhances the umami and adds depth. Add a splash of water twice, letting it evaporate each time. This “dry roasting” method intensifies the tomato flavor and gives your slow-cooked tomato sauce that deep, restaurant-quality richness.

On the third splash, use white wine instead of water. Let the alcohol cook off completely. This step adds acidity and complexity, giving your tomato pasta sauce a gourmet twist.

Pour in your canned tomatoes (crushed or whole—just break them up if needed). Stir well and bring everything to a gentle simmer.

Let your homemade tomato sauce simmer uncovered for 15 to 20 minutes. Stir occasionally. The sauce should thicken slightly and become rich and flavorful as it reduces.

Stir in your fresh herbs in the last few minutes of cooking. Season the sauce to taste with salt, soy sauce (for that savory umami boost), and freshly cracked black pepper. If you love a kick, add chili flakes or chopped fresh chili to the whole pot—or let each person spice their plate individually.