Marinara Sauce Recipe
An easy marinara sauce that needs just five ingredients, one pot, and that takes under 30 minutes to make. It is easily the best marinara I've ever eaten.
Servings: 8 servings
Calories: 39kcal
Equipment
- Large skillet or saucepan or large pot
Ingredients
- 1 tablespoon extra virgin olive oil
- 8 cloves garlic (crushed with your knife, then finely sliced)
- 28 oz canned San Marzano tomatoes (You need both the tomatoes and all the juices)
- 1 teaspoon oregano (or basil. Use dry or, if using fresh, bump up to 1 tbsp. In summers I like using fresh basil. Use a sprig with about five large leaves of basil, whole)
- ½ teaspoon red pepper flakes (or more if you like your sauce spicier)
- Ground black pepper (optional. You can use some of this instead of the red pepper flakes, or use half of each)
- Salt to taste
Instructions
- Empty the can of San Marzano tomatoes into a bowl and, using your fingers, crush the whole tomatoes into the juices. Leave a few chunks. Add a cup of water to the can, swirl it to mix in any tomato sauce that's sticking to the sides of the can, and empty into the bowl. Mix once.
- In a large, wide saucepan, place the olive oil and the garlic and turn on the heat. Stir and let the garlic cook over medium-low heat until it starts to just turn blonde.
- Add the crushed tomatoes and stir to mix. Stir in the oregano or basil and red pepper flakes or ground black pepper. If using fresh herbs, don't chop them. Drop in the sprigs of oregano or basil whole, stir them in, and then fish them out of the sauce before serving.
- Once the sauce comes to a boil, turn the heat so the sauce simmers gently, and let it cook 15 minutes. The sauce should be a bright red when it's ready. Stir a few times during cooking.
- Fish out any fresh herbs, if you used them before serving.
Nutrition
Calories: 39kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 247mg | Fiber: 1g | Sugar: 3g | Vitamin A: 864IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 1mg