Marinara Extra Recipe

Prepare tomatoes

If using whole canned San Marzano and Piennolo tomatoes, crush them by hand in a bowl or roughly chop. Reserve their juices. If Piennolo are fresh, blanch (30–60 seconds), shock in ice water, peel, core, and coarsely chop.

In a medium saucepan over medium heat, add 1 tablespoon extra virgin olive oil. Add the tomato paste and cook, stirring, 1–2 minutes until it darkens slightly—this deepens flavor.

Add the crushed San Marzano and Piennolo tomatoes with their juices to the saucepan. Stir to combine, bring to a gentle simmer, then reduce heat to low so mixture barely bubbles.

Peel and thinly slice 4 cloves of garlic. Heat remaining 3 tablespoons extra virgin olive oil plus 2 tablespoons garlic herb oil in a small skillet over low–medium heat. Add sliced garlic and cook gently until pale gold and fragrant, about 2–3 minutes. Do not brown.

Using a slotted spoon, transfer the softened garlic (and any herbed bits) into the simmering tomato pot. Reserve the infused oil in the skillet for finishing.

Add dried oregano to the simmering tomatoes now. Tuck in whole basil leaves (or tear them) and add parsley if using. Simmer gently, uncovered, 20–30 minutes, stirring occasionally, until sauce thickens to desired consistency.

During the last 5 minutes of simmering, finely mince the remaining 2 cloves of garlic and stir them into the sauce to keep a fresher garlic note.

Taste the marinara and season with kosher salt, freshly ground black pepper, and sugar if needed to balance acidity. Stir thoroughly and simmer 1–2 minutes after seasoning.

Remove the saucepan from the heat. Add the reserved garlic-herb infused oil and stir to incorporate; this adds an extra aromatic, glossy finish to the sauce.

Remove and discard large basil stems (if any). For a smoother sauce, use an immersion blender to pulse 2–3 times until you reach your preferred texture; for a chunkier sauce, leave as is.

Let the sauce cool slightly before using. Use immediately on pasta, pizza, or as a condiment. Stores in an airtight container in the refrigerator for up to 5 days or freeze up to 3 months.