Mari̇nara Extra (vegan) Recipe

Crush and combine tomatoes

If using whole canned San Marzano and Piennolo tomatoes, crush them by hand or pulse 2–3 times in a food processor for texture — leave some small chunks. Pour both cans into a bowl and set aside.

Add tomato paste to the crushed tomatoes and whisk thoroughly so it dissolves evenly — this deepens color and flavor.

Season the tomato mixture with sea salt, freshly ground black pepper and 1/2 tsp sugar (if desired). Stir to combine and allow to sit while preparing aromatics so flavors marry.

Infuse the oil and soften garlic

In a medium saucepan over low-medium heat, add the garlic-herb oil (60 ml). Warm gently until shimmering but not smoking (about 1–2 minutes). Add the thinly sliced garlic and cook gently until fragrant and just turning golden at the edges, about 1–1.5 minutes. Be careful not to brown the garlic too much or it will become bitter.

Stir in 2 tablespoons extra virgin olive oil, dried oregano and red pepper flakes (if using). Cook together 30 seconds to bloom the oregano and meld flavors.

Pour the prepared tomato mixture into the saucepan with the warmed oils and garlic. Increase heat to medium-low and bring to a gentle simmer.

Simmer uncovered, stirring occasionally, until the sauce thickens and bright raw tomato flavor cooks down, about 20–25 minutes. If sauce reduces too quickly, lower heat; if it’s too thin after 25 minutes, continue simmering up to 35 minutes.

Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if tomatoes are very acidic.

Finish the sauce

Remove the sauce from heat. Stir in torn fresh basil leaves and 1 tablespoon extra virgin olive oil to add brightness and a silky finish. Let rest 5 minutes to allow flavors to meld.

For serving as a pizza sauce: use hot sauce immediately on pizza base (spread thinly). For pasta or other uses: toss with cooked pasta or spoon over vegetables/meat substitutes.

Optional burrata

If adding burrata (recommended for 'ultimate Margherita'), place the cooked dish (pizza or plated pasta) on a serving board, tear open burrata and place it on top, or serve whole on the side to be cut into the hot sauce — serve immediately. Drizzle a little extra virgin olive oil and scatter a couple of fresh basil leaves.