Marinara Recipe

Prepare tomatoes

Pour the 28 oz can of San Marzano tomatoes into a large bowl. Use your hands or a potato masher to crush the tomatoes to your desired texture: leave some chunks for a rustic sauce or crush until mostly smooth. Reserve any tomato liquid from the can; set aside.

Infuse oil and soften aromatics

In a medium saucepan over medium heat, add 3 tbs extra-virgin olive oil. When the oil shimmers (about 1 minute), add the thinly sliced garlic and the minced shallot (if using). Cook, stirring frequently, until the garlic is fragrant and just begins to turn golden at the edges, about 1–2 minutes. Do not let the garlic brown heavily or it will taste bitter.

Build the sauce

Carefully add the crushed San Marzano tomatoes to the pan with the garlic and shallot. Add 1 tsp dried oregano, 0.25 tsp crushed red pepper flakes, 0.5 tsp freshly ground black pepper, and 1.25 tsp Kosher salt. Add up to 0.25 cups of reserved tomato liquid or water if the sauce seems too thick. Stir to combine.

Simmer and balance

Bring the sauce to a gentle simmer over medium-low heat. Reduce heat to low so the sauce maintains a low simmer (small bubbles) and cook, uncovered, stirring occasionally, for 20–30 minutes until the flavors meld and the sauce slightly thickens. Taste after 15 minutes and add up to 0.5 tsp granulated sugar if the tomatoes taste too acidic. Adjust salt and pepper to taste.

Finish

Just before serving, stir in the torn fresh basil leaves (if using) and remove from heat. For a smoother sauce, use an immersion blender to pulse the sauce a few times to your desired consistency, or transfer half the sauce to a blender, puree, and return to the pot. Let sit for 5 minutes to allow flavors to settle.

Storage and use

Use the marinara immediately with pasta, as a pizza base, or as a dipping sauce. Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of water if needed to loosen the sauce.