Marinara Recipe

Prepare tomatoes

Pour the 28 oz can of San Marzano whole peeled tomatoes into a large bowl. Crush the tomatoes by hand or with a potato masher to a chunky consistency, reserving about 1 cup of the tomato liquid (or use up to 1 cup water if the tomatoes are thick). Set aside.

Heat oil and garlic

Place a medium saucepan over medium heat. Add 2 tablespoons EVOO and warm for about 30 seconds. Add the 3 mashed roasted garlic cloves and sauté gently for 30–45 seconds until fragrant but not browned (browned garlic is bitter).

Combine and simmer

Carefully add the crushed San Marzano tomatoes and up to 1 cup reserved tomato liquid (or water) to the pan. Stir to combine. Bring the mixture to a gentle simmer over medium-low heat.

Season

Stir in 1 teaspoon sea salt, 1 teaspoon granulated sugar, 1 teaspoon dried oregano, and 1 teaspoon freshly ground black pepper. If you want a bit of heat, add 1 teaspoon red pepper flakes. Taste after 10 minutes and adjust salt or sugar as needed to balance acidity.

Cook low and slow

Reduce heat to low so the sauce maintains a gentle simmer. Cook uncovered for 20–30 minutes, stirring occasionally and breaking up any larger tomato pieces with the back of a spoon, until the sauce thickens to your desired consistency.

Finish with basil and oil

Just before removing from heat, tear 6 fresh basil leaves and stir them into the sauce along with an extra drizzle (about 1 teaspoon) of EVOO if desired. Simmer 1–2 more minutes to meld flavors.

Adjust and store

Taste and adjust seasoning: add more sea salt, pepper, or a pinch of sugar if needed. Use immediately on pasta or pizza, or cool and store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.