Marinara Recipe

Marinara Sauce

1. 1

   Prep roasted garlic and oregano

   If you don't already have roasted garlic, roast 4–6 whole garlic cloves: preheat oven to 375°F (190°C), wrap unpeeled cloves in foil with 1 tsp EVOO and roast 25–30 minutes until soft. Once cooled, squeeze out and finely mince or mash 3 cloves for this recipe. Strip oregano leaves from stems and finely chop until you have about 2 tablespoons.

2. 2

   Heat oil

   Place a medium saucepan over medium heat. Add 3 tablespoons EVOO and warm until shimmering but not smoking (about 1–2 minutes).

3. 3

   Bloom garlic

   Add the 3 cloves of finely minced house-roasted garlic to the warm oil and sauté gently for 30–45 seconds until fragrant. Do not let it brown; roasted garlic will brown quickly and become bitter.

4. 4

   Add tomatoes

   Pour the 28 oz crushed DOP San Marzano tomatoes into the pot. If the canned tomatoes are very thick, add up to 1 cup water or reserved tomato liquid to reach a slightly loose simmering consistency. Stir to combine with the garlic and oil.

5. 5

   Season

   Add 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon chopped fresh oregano. If you like a touch of heat, add 1 teaspoon red pepper flakes. If the tomatoes taste very acidic, stir in 1 teaspoon granulated sugar. Add 1 bay leaf if using.

6. 6

   Simmer gently

   Bring the sauce to a gentle simmer, then reduce heat to low. Let the sauce simmer uncovered for 25–35 minutes, stirring every 5–7 minutes to prevent sticking. The sauce should reduce slightly and thicken to a spoon-coating consistency.

7. 7

   Adjust seasoning and finish

   Remove the bay leaf. Taste and adjust salt, pepper, oregano, or sugar as needed. For a brighter finish, stir in 1/2 teaspoon additional finely chopped fresh oregano or 1 teaspoon extra-virgin olive oil just before serving.

8. 8

   Optional texture adjustment

   If you want an extra-smooth sauce, use an immersion blender briefly (1–2 pulses) off the heat to break down any large tomato pieces, taking care not to over-blend — Marinara should retain some texture. If you prefer chunkier sauce, skip blending.

9. 9

   Serve or store

   Use immediately on pizza, pasta, or as a dipping sauce. Sauce will keep in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.