Marinara Sauce
Ingredients
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- 3 tbsp extra-virgin olive oil
- 4 cloves garlic – thinly sliced
- 1/4 tsp crushed red pepper flakes
- 28 ounces canned whole peeled tomatoes
- 1/4 cup water
- 1/2 tsp dried oregano
- 1 sprig fresh basil
- 1 tsp fine sea salt
Instructions
1. Warm the extra-virgin olive oil in a wide saucepan over medium-low heat. Add the garlic and cook, stirring, until just turning pale golden at the edges and fragrant, 2–3 minutes; stir in the crushed red pepper flakes for 30 seconds.
2. Crush the canned whole peeled tomatoes by hand in the can or a bowl, then add them to the pan along with the water, dried oregano, fresh basil, and fine sea salt. Bring to a lively simmer over medium heat.
3. Reduce to maintain a gentle simmer and cook uncovered, stirring occasionally and crushing any large pieces with a spoon, 20–30 minutes until the sauce thickens, oil droplets rise to the surface, and it coats the back of a spoon.
4. Remove and discard the basil. Taste and adjust seasoning, then use right away or cool completely and refrigerate up to 1 week or freeze up to 3 months.
Marinara sauce is a bright, quick-cooked tomato sauce that leans on olive oil, garlic, and a touch of herb for clean, upfront flavor. It’s light yet satisfying, with a natural sweetness from quality tomatoes and a gentle heat if you include red pepper flakes. The texture is supple and pourable, perfect for coating pasta, spooning over seafood, or spreading on pizza and sandwiches.
Rooted in southern Italy, especially Naples, marinara is traditionally a simple, pantry-based sauce named for sailors and seafarers who favored ingredients that kept well. Historical references trace versions of this sauce to the 18th century, celebrating minimalism and speed rather than long simmering. As it traveled, marinara evolved in Italian and Italian‑American kitchens, but its identity remains tied to ripe tomatoes, good olive oil, and garlic-driven aroma.