Classic Marinara Sauce
Updated Feb. 2, 2025
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 128-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
- ¼cup extra-virgin olive oil
- 7garlic cloves, peeled and slivered
- Small dried whole chile, or pinch crushed red pepper flakes
- 1teaspoon kosher salt
- 1large fresh basil sprig, or ¼ teaspoon dried oregano, more to taste
Nutritional analysis per serving (7 servings)
94 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 276 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
- Step 3
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
- Step 4
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 and chile (if using).
Private Notes
Comments
Just leave your preconceived notions of marinara sauce at the door and make this exactly as presented here. Don't listen to the modifiers. You won't be disappointed and you will NEVER feel the need to modify or tweak.
I have a different opinion especially concerning the use of the basil , to get the most flavor from this unique though fragile herb the secret is not to cook it along the sauce but just at the end when the sauce is done and you are going to pour the pasta , you lay down a top of the plant and you mix it with the whole , the heat will make the herb screaming out its taste and flavor , better , perfum ! That is the way to take the maximum from our most distinguished herb.
I suggest avoiding a cast iron skillet. The acidic tomatoes can pull a metallic taste into the sauce.
I've taken to deglazing the pan with a nice Chianti after the garlic starts sizzling.. fantastico! Just make sure it's a DOCG or American equivalent. Can't beat DOP certified products, that's for sure
Really delicious. I had to cut the recipe in half and it’s quite nice (sometimes halving the recipe doesn’t work well). I had to make a couple substitutions (I added a premixed Italian seasoning blend and used a dab of pesto instead of the basil). Generally speaking, I like to make a recipe as written the first time but this time it was more important to just keep going in the kitchen rather than to go shopping (Sunday is food prep day for me).
The key is not rushing this perfection and adding a little anchovy filet adds depth. I once added capers and liked that a lot. My go to marinara for sure. Gracie Mille