Basic Marinara Sauce
I love this marinara! It is so fast, yet so good. It is sweet from the Italian Plum tomatoes and spicy from the red pepper flakes, with the perfect amount of garlic. Homemade marinara is about as fast and tastes so much better than even the best supermarket sauce — and it's made with basic pantry ingredients. This is bright red, lively-tasting sauce with so many uses.You can add your favorite meatballs, use in lasagna, eggplant parmigiana...just to name a few of its uses. I think this will become one of your favorite sauces and you can make a big batch and freeze for later!
Course Main Course
Cuisine Italian
- 2 28oz cans whole San Marzano tomatoes
- 1/2 cup extra virgin olive oil
- 7 or 8 garlic cloves, peeled and sliced or diced
- pinch red pepper flakes
- 1 tsp salt
- 1 large fresh basil sprig
- a little sugar if tomatoes are bitter
Pour tomatoes into a large bowl and crush with your hands. Pour a little 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 and red pepper flakes. As soon as the garlic and red pepper flakes start to sizzle (do not let it brown), add the tomatoes, then the reserved tomato water. Add the salt and stir. Place basil sprig, including stem, on the surface. After it wilts, submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. Discard basil , check for salt. Use in your favorite recipe.