Classic Marinara Sauce

Why You’ll Love This Recipe

I love this recipe because it’s fast, reliable, and made entirely from pantry staples. It’s perfect for a last-minute dinner or as a base for other dishes like eggplant Parmesan, baked ziti, or pizza. The technique of using a skillet instead of a saucepan intensifies the flavor quickly and gives me that rich, concentrated tomato taste without the wait.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ¼ cup extra-virgin olive oil

• 3 garlic cloves, peeled and lightly smashed

• 1 (28-ounce) can whole peeled San Marzano tomatoes, crushed by hand or with a fork

• Salt, to taste

• Fresh basil sprigs or chopped basil (optional)

• Red pepper flakes (optional, for a bit of heat)

Directions

1. Heat the Oil:
   I warm the olive oil in a large skillet over medium heat. I add the smashed garlic cloves and let them cook gently, turning occasionally, until they’re golden brown—about 2–3 minutes.

2. Add the Tomatoes:
   I pour in the crushed tomatoes and stir everything together. I season with salt and, if I want a little heat, I sprinkle in some red pepper flakes.

3. Simmer and Reduce:
   I let the sauce simmer, uncovered, for 15–20 minutes, stirring occasionally, until it thickens. The skillet helps the water evaporate faster, so the sauce stays bright and fresh-tasting.

4. Add Basil (Optional):
   Near the end, I toss in a few basil sprigs or stir in chopped fresh basil for extra aroma and flavor.

5. Serve or Store:
   I use the sauce immediately over pasta or store it for later use—it keeps really well.

Servings and timing

Serves: 4 (makes about 2 cups of sauce)
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Calories per serving (approx): 110 kcal

Variations

Sometimes I add a splash of red wine or a pinch of sugar if the tomatoes are particularly acidic. If I’m using it for pizza, I leave it a little looser; for pasta, I simmer it down more. I’ve even blended it smooth when I want a silkier texture for lasagna or meatballs.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days. It also freezes beautifully for up to 3 months. To reheat, I warm it gently on the stove or in the microwave, stirring occasionally.

FAQs

Can I use fresh tomatoes?

Yes, especially in summer. I peel, seed, and crush about 2 pounds of ripe plum tomatoes and cook them the same way.

What if I don’t have San Marzano tomatoes?

Any good-quality whole peeled canned tomatoes will work. I just make sure to crush them before adding them to the skillet.

Can I double the recipe?

Absolutely. I use a large skillet or sauté pan to ensure enough surface area for proper reduction.

Can I make it spicy?

Yes! I add more red pepper flakes or even a pinch of cayenne for a spicy marinara.

Is this sauce vegan?

It is! It contains no meat, dairy, or animal products—just plant-based ingredients.

Conclusion

This classic marinara sauce is proof that simplicity wins. With just a few ingredients and a short cook time, I get a sauce that’s bold, bright, and perfect for nearly any Italian dish. It’s a staple in my kitchen—and once you try it, I think it’ll become one in yours too.

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