American
Marinara Sauce
Bright Italian American tomato sauce with garlic, olive oil, basil, and a gentle chile warmth.
6 servings · 15 minutes prep · 35 minutes cook
Ingredients
Sauce
- 1/4 cup
- 5 cloves, thinly sliced
- 1/4 tsp, optional
- 1 tbsp, optional, for deeper body
- 2 28-oz cans whole tomatoes, crushed by hand, with juices
- 1 1/2 tsp, plus more to taste
- 1/4 tsp, freshly ground
- 1/2 cup, torn, divided, fresh; torn, divided
- 1/2 tsp, optional
Directions
Build the Sauce
- Heat extra virgin olive oil in a heavy saucepan over medium-low heat. Add garlic and crushed red pepper flakes and cook for 60 to 90 seconds, until fragrant and pale gold, not browned.
- Stir in tomato paste if using and cook for 1 minute, until the oil turns orange-red.
- Add canned whole tomatoes, fine salt, black pepper, half the basil leaves, and dried oregano if using.
Simmer and Finish
- Bring to a gentle simmer. Cook uncovered for 25 to 30 minutes, stirring occasionally, until slightly thickened and glossy but still bright.
- Crush any large tomato pieces with a spoon or blend briefly with an immersion blender for a smoother sauce.
- Rest off heat for 10 minutes, then stir in the remaining basil leaves. Adjust salt before serving.
