Marinara Sauce
Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients.
Servings: 3 cups
Ingredients
- 1 28-oz Can whole tomatoes
- ¼ cup Extra-virgin olive oil
- 7 cloves Garlic, slivered
- 1 tsp Sea salt
- 1 pinch Crushed red pepper flakes
- 1 large Fresh basil sprig, or ¼ tsp dried oregano
Instructions
- Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
- In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
- As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole red pepper flakes, oregano (if using) and salt. Stir.
- Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil (if using).