Classic Marinara Sauce
Italian-Inspired
Sauces
Ingredients:
- 45 ml (3 tbsp) olive oil
- 4 garlic cloves, thinly sliced
- 794 g (28 oz) canned crushed tomatoes
- 2 g (1 tsp) dried oregano
- 0.5 g (1/4 tsp) red pepper flakes
- 4.5 g (3/4 tsp) salt, plus more to taste
- 4 g (1 tsp) sugar
- 6 g (1/4 cup) fresh basil leaves, torn
- 0.5 g (1/4 tsp) black pepper
Equipments:
Features:
Gluten-Free
Soy-Free
Nut-Free
Freezer Friendly
Meal Prep Friendly
Leftover Friendly
Nutrition:
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Slice the garlic thinly and have it ready before you start — it cooks quickly and can go from golden to burnt in seconds once the pan is hot.
Salt: Canned tomatoes often contain added salt, so start with 1/2 tsp and add more at the end. Look for no-salt-added crushed tomatoes to control the sodium fully.
Sugar: The teaspoon of sugar only balances the tomatoes' acidity. It can be reduced or left out if your tomatoes are naturally sweet, or swapped for a small pinch of maple syrup.
Oil: Reduce the olive oil to 1 tbsp and sauté the garlic in a splash of water or vegetable broth for a lighter sauce. The flavor will be a little less rich.
Flour: Not used in this recipe, so it's naturally gluten-free.
Instructions:
- Warm the garlic: Heat 3 tbsp olive oil in a saucepan over medium-low heat. Add 4 sliced garlic cloves and cook, stirring, until fragrant and just golden at the edges — about 1–2 minutes. Do not let it brown.
- Add the tomatoes: Pour in 28 oz canned crushed tomatoes. Stir in 1 tsp dried oregano, 1/4 tsp red pepper flakes, 3/4 tsp salt, and 1 tsp sugar.
- Simmer: Bring to a gentle simmer, then reduce heat to low. Cook uncovered, stirring occasionally, for about 25 minutes until the sauce thickens slightly.
- Finish: Remove from heat. Stir in 1/4 cup torn fresh basil and season with 1/4 tsp black pepper and extra salt to taste.
- Serve: Toss with hot pasta, use on pizza, or spoon over your favorite dish. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
Storage: Keep in an airtight container in the fridge for up to 5 days, or freeze in portions for up to 3 months.
Swap: Whole peeled tomatoes, crushed by hand, work well in place of crushed tomatoes for a chunkier texture.
Tip: For a smoother sauce, blend with an immersion blender before adding the basil.
A few ingredients do most of the work in this recipe. The olive oil brings fruity depth and helps carry the other flavors. The canned crushed tomatoes adds bright acidity and juicy body. The garlic builds a savory, aromatic base. The fresh basil adds a fresh, peppery herbal note.
Classic Marinara Sauce
Ingredients:
- 45 ml (3 tbsp) olive oil
- 4 garlic cloves, thinly sliced
- 794 g (28 oz) canned crushed tomatoes
- 2 g (1 tsp) dried oregano
- 0.5 g (1/4 tsp) red pepper flakes
- 4.5 g (3/4 tsp) salt, plus more to taste
- 4 g (1 tsp) sugar
- 6 g (1/4 cup) fresh basil leaves, torn
- 0.5 g (1/4 tsp) black pepper
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The olive oil brings fruity depth and helps carry the other flavors. The canned crushed tomatoes adds bright acidity and juicy body. The garlic builds a savory, aromatic base. The fresh basil adds a fresh, peppery herbal note.
Prep:
Slice the garlic thinly and have it ready before you start — it cooks quickly and can go from golden to burnt in seconds once the pan is hot.
Instructions:
- Warm the garlic: Heat 3 tbsp olive oil in a saucepan over medium-low heat. Add 4 sliced garlic cloves and cook, stirring, until fragrant and just golden at the edges — about 1–2 minutes. Do not let it brown.
- Add the tomatoes: Pour in 28 oz canned crushed tomatoes. Stir in 1 tsp dried oregano, 1/4 tsp red pepper flakes, 3/4 tsp salt, and 1 tsp sugar.
- Simmer: Bring to a gentle simmer, then reduce heat to low. Cook uncovered, stirring occasionally, for about 25 minutes until the sauce thickens slightly.
- Finish: Remove from heat. Stir in 1/4 cup torn fresh basil and season with 1/4 tsp black pepper and extra salt to taste.
- Serve: Toss with hot pasta, use on pizza, or spoon over your favorite dish. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
