Ingredients
Marinara Sauce Ingredients
- 1 teaspoon extra virgin olive oil
- 2 cloves garlic (smashed with the side of a knife)
- 28 ounce can crushed tomatoes (I like Tuttorosso)
- 1 small bay leaf
- 1 teaspoon dry oregano
- 2 tablespoons fresh basil (chopped)
- Kosher salt (to taste)
- Fresh black pepper (to taste)
- Crushed red pepper flakes (optional for heat)
Instructions
- Heat the Olive Oil: In a medium pot or deep skillet, warm the extra virgin olive oil over medium heat to prepare for sautéing the garlic.
- Sauté the Garlic: Add the smashed garlic cloves and cook for 30 to 60 seconds until they turn golden, taking care not to burn them to maintain a mellow flavor.
- Add Tomatoes and Seasonings: Pour in the crushed tomatoes, then season with kosher salt, fresh black pepper, dry oregano, crushed red pepper flakes if using, and add the bay leaf. Stir well to combine the ingredients.
- Simmer the Sauce: Reduce the heat to low, cover the pot, and let the sauce simmer gently for 15 to 20 minutes. This allows the flavors to meld and the sauce to thicken slightly.
- Finish with Fresh Basil: Remove the pot from heat, discard the bay leaf, and stir in the chopped fresh basil for a burst of fresh herb aroma and flavor.
Notes
- Use crushed tomatoes for a thicker sauce; you can substitute with whole peeled tomatoes mashed by hand if needed.
- Adjust crushed red pepper flakes according to your preferred spice level or omit for a milder sauce.
- Simmering longer can deepen the flavors but keep an eye to prevent burning.
- This sauce can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- For a smoother sauce, blend it briefly after cooking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
