Marinara Recipe

Prepare tomatoes

Open the canned whole peeled tomatoes and pour into a large bowl. Crush the tomatoes by hand or with a potato masher until mostly broken but still slightly chunky. Reserve juices in the can and add to the bowl.

Stir in the tomato paste and 1 cup of water until evenly combined. This gives a balanced thickness and deep tomato flavor.

Cook garlic

Heat 3 tablespoons of extra-virgin olive oil in a medium saucepan over medium heat. Add the sliced or minced garlic and cook, stirring constantly, 30–60 seconds until fragrant and just beginning to color — do not let it burn.

Add spices

Add the dried oregano and optional red pepper flakes to the garlic and stir for 15–20 seconds to bloom the herbs in the oil.

Carefully add the crushed tomato mixture to the pan (it may sputter). Stir to combine, scraping any browned bits from the pan into the sauce. Bring to a gentle simmer.

Season with 1.5 teaspoons salt and 1/2 teaspoon freshly ground black pepper. Taste after simmering (see next steps) and adjust if needed.

Simmer

Reduce heat to low and simmer uncovered, stirring occasionally, for 20–30 minutes until the sauce has thickened to your desired consistency. If the sauce thickens too much, add up to 1/4 cup water to loosen.

Balance and finish

If the sauce tastes too acidic, stir in 1 teaspoon sugar. Remove from heat and stir in 1 tablespoon extra-virgin olive oil and the torn fresh basil leaves, if using. Taste and adjust salt or pepper as needed.

Let the sauce rest for 5 minutes before using. Use immediately on pasta, pizza, or store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.