Here’s a perfect, no-fail marinara sauce 🍅—simple, rich, and tastes like it came from a restaurant:
Ingredients (Serves 4–6)
- 2 tbsp olive oil
- 4–5 cloves garlic, thinly sliced
- 1 can (28 oz) whole peeled tomatoes (best flavor)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½–1 tsp sugar (optional)
- ¼ tsp red pepper flakes (optional)
- 8–10 fresh basil leaves (or 1 tsp dried)
Instructions
- Heat oil & garlic
- Warm olive oil in a pan over medium-low heat.
- Add garlic and cook gently until fragrant (don’t let it brown).
- Add tomatoes
- Pour in whole tomatoes and crush them with a spoon or by hand.
- Season
- Add salt, pepper, red pepper flakes, and sugar if needed.
- Simmer
- Let it simmer uncovered for 20–30 minutes, stirring occasionally.
- The sauce will thicken and deepen in flavor.
- Finish with basil
- Stir in fresh basil at the end.
- Optional blend
- Blend if you want a smooth texture, or leave it chunky.
Pro Tips 🍝
- Use San Marzano tomatoes for the best authentic flavor
- Don’t overcook garlic—it can turn bitter
- Add a splash of pasta water when mixing with pasta for a silky sauce
If you want, I can give you a 3-ingredient ultra-simple marinara or a slow-simmer Sunday sauce version 👍
