Marinara Recipe

Prep tomatoes

Pour the canned San Marzano tomatoes into a bowl. Crush the tomatoes by hand or with a potato masher to your preferred consistency (for pizza sauce, a slightly chunky to smooth texture works best). Reserve juices.

Infuse olive oil

In a medium saucepan over medium heat, warm 3 tbsp EVOO until shimmering but not smoking (about 1 minute). Add the minced garlic and cook, stirring constantly, until fragrant and just beginning to color (about 30–45 seconds). Do not brown the garlic.

Simmer sauce

Add the crushed San Marzano tomatoes and their juices to the pan. Stir to combine with the garlic oil. Add 2 tsp dried oregano, 1.5 tsp kosher salt, 1 tsp sugar (if using), and 1/2 tsp freshly ground black pepper. Bring the mixture to a gentle simmer over medium-low heat.

Reduce and adjust

Let the sauce simmer gently, uncovered, for 12–18 minutes, stirring occasionally, until it thickens slightly and the flavors meld. If the sauce is too thick for spreading on pizza (you want a brushable consistency), add up to 2 tbsp water, 1 tbsp at a time, and stir in.

Finish and cool

Taste and adjust seasoning with additional salt or a pinch more sugar if the tomatoes taste sharp. Stir in torn fresh basil leaves if using. Remove from heat and let the sauce cool to room temperature before using on pizza—this prevents wilting dough and overcooking toppings.

Storage

Use immediately on pizza, or store in an airtight container in the refrigerator for up to 5 days, or freeze in portions for up to 3 months.