Description
This easy marinara sauce is a classic Italian tomato sauce made from simple, wholesome ingredients. Perfect for pasta, pizza, or as a base for other dishes, it features aromatic garlic, fresh basil, and a hint of oregano, simmered to a rich, thick consistency.
Ingredients
Scale
Sauce
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 (28 fluid ounce) can crushed tomatoes
- 1/4 teaspoon dried oregano
- 1 pinch crushed red pepper flakes (optional)
- 3 sprigs fresh basil (+ more for serving)
- 1/2 teaspoon sugar (optional, or more to taste)
- Salt and pepper to taste
Instructions
- Heat Oil and Garlic: Add the olive oil and minced garlic to a deep skillet over medium heat. Once the garlic starts to sizzle, stir it and cook for about 30 seconds, being careful not to let it burn for the best flavor.
- Add Tomatoes and Herbs: Stir in the crushed tomatoes, dried oregano, and optional crushed red pepper flakes. Gently add the fresh basil sprigs into the mixture.
- Simmer the Sauce: Allow the sauce to simmer uncovered for 15-20 minutes. Reduce the heat to low to minimize splattering, stirring occasionally to prevent sticking and to meld the flavors.
- Season and Finish: Remove the basil sprigs and season the sauce generously with salt and pepper. If it’s too acidic, add sugar in 1/2 teaspoon increments until balanced. For serving, add fresh chopped or torn basil on top. To adjust consistency, thin the sauce with a splash of dry white or red wine, or some hot pasta water if desired.
Notes
- Use crushed tomatoes rather than whole tomatoes for a smoother sauce texture without additional blending.
- The sauce thickens as it simmers, ideal for coating pasta; adjust thickness with wine or pasta water if needed.
- Fresh basil elevates the flavor, but dried basil can be substituted if fresh is unavailable.
- Adjust sugar to balance acidity depending on tomato brand or taste preferences.
- Red pepper flakes are optional, add for a slight kick if desired.
