Marinara Recipe

Prep tomatoes

Open the can of San Marzano tomatoes. Pour tomatoes into a large bowl and crush them by hand or with a potato masher to your desired texture (leave some chunks for rustic sauce). Reserve any juices.

Gently cook garlic

Place a medium saucepan over medium heat. Add 3 tbsp extra-virgin olive oil and warm until shimmering but not smoking (about 30–45 seconds). Add the thinly sliced garlic and sauté gently, stirring, until fragrant and just turning golden at the edges, about 1–1.5 minutes. Do not let garlic burn.

Combine tomatoes and aromatics

Carefully add the crushed San Marzano tomatoes and their juices to the pan (oil may splatter). Stir to combine with the garlic and oil.

Season

Add 1 tsp dried oregano, 1.5 tsp kosher salt, 1/2 tsp granulated sugar (if using), 1/4 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes (if using). Stir well.

Simmer

Bring sauce to a gentle simmer over medium-low heat. Reduce heat to low and simmer, uncovered, stirring occasionally, until sauce thickens and flavors meld, 20–30 minutes. Taste after 15 minutes and adjust salt, sugar, or pepper as needed.

Finish

In the last 2 minutes of cooking, stir in torn fresh basil leaves, if using. Remove from heat and drizzle with 1 tsp extra-virgin olive oil for gloss and flavor. Let sit 5 minutes before using to let flavors settle.

If using Parma ham as a topping (for pizza or plated pasta), lay thin slices over hot cooked pizza or on top of plated pasta just before serving. The residual heat will gently warm the ham without making it tough. Finish with a light drizzle of 1 tsp extra-virgin olive oil.