Marinara Sauce

Posted in Recipe Collections / Favorite Recipes: Thai, Persian, Korean, French, and More
Marinara Sauce
A good marinara is more about restraint than complexity. Garlic blooms in olive oil, tomatoes simmer until sweet and concentrated, and basil goes in at the end so it stays fragrant. Use it for pasta, gnocchi, baked dishes, meatballs, or anything that wants a dependable red sauce.

Ingredients

  • 3 tbsp extra virgin olive oil
  • 5 cloves garlic, thinly sliced or minced
  • ¼ tsp red pepper flakes, optional
  • 2 cans whole peeled tomatoes, 28 oz each
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 1 tsp sugar, optional
  • 1 small parmesan rind, optional
  • ¼ cup fresh basil, torn
  • 1 tbsp butter, optional

Instructions

  1. Start the garlic: Heat olive oil in a saucepan over medium-low heat. Add garlic and red pepper flakes, if using, and cook for 1-2 minutes until fragrant but not browned.

  2. Add tomatoes: Crush the tomatoes by hand or with a spoon, then add them with their juices. Stir in salt, pepper, sugar if the tomatoes taste sharp, and parmesan rind if using.

  3. Simmer: Bring to a gentle simmer and cook uncovered for 30-40 minutes, stirring occasionally, until slightly thickened.

  4. Adjust texture: Leave chunky, mash with a spoon, or blend briefly for a smoother sauce.

  5. Finish: Remove the parmesan rind. Stir in basil and butter if using, then taste and adjust salt.

Tomato Choice

Whole peeled tomatoes usually have better texture and flavor than pre-crushed tomatoes. Crushing them yourself gives the sauce a rustic body without making it watery.

Serving Ideas

Toss with spaghetti, spoon over gnocchi, layer into lasagna, serve with meatballs, or use as a dipping sauce for garlic bread and fried mozzarella.

Variations

Add onion for sweetness, oregano for a more pizza-sauce flavor, or a splash of cream for a softer tomato sauce. For arrabbiata, increase the red pepper flakes and finish with parsley.

Make-Ahead and Storage

Refrigerate for up to 5 days or freeze for up to 3 months. The flavor deepens after a day, so it is a great sauce to make before a pasta night.