Traditional marinara sauce contains simple ingredients. For best results use San Marzano tomatoes, available in most grocery stores.
Course Main Course
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
1 28-oz canwhole San Marzano tomatoes
¼cupextra-virgin olive oil
7garlic cloves, peeled and slivered
1tsp red pepper flakes
1large fresh basil sprigor 1/4 teaspoon dried oregano, more to taste
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 red pepper flakes, oregano, 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.