Marinara sauce is a classic Italian sauce that is light and simple, but so delicious. It goes well with fresh pasta, vegetables, meatballs, sausage and more. I adapted this recipe from a New York Times Cooking recipe. With only seven basic ingredients it is quick and easy to make.
Ingredients:
- 1 28-ounce can whole San Marzano tomatoes, certified.
- ¼ cup extra-virgin olive oil.
- 7 garlic cloves, peeled and slivered.
- Pinch crushed red pepper flakes.
- 1 tsp. kosher salt.
- 1 large fresh basil sprig.
- 1/4 tsp. dried oregano, more to taste
Preparation:
- 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.
- 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.
