Marinara is the basic tomato sauce for many Italian dishes. My version is quick to make and preserves the fresh and bright flavor of the tomatoes. The secret to making a great marinara is to use imported San Marzano tomatoes or freshly picked, ripe garden tomatoes. Canned San Marzano tomatoes from Italy are available year round. Be sure to look for the certified Italian ones, not the brands that are produced in the US. They are not the same. This sauce cooks in 20 minutes. I usually make a big batch and jar the leftovers. It also freezes well. This picture is my Marinara with Bucatini (fat spaghetti) pasta and a Chicken Pecorino meatball.
Cara’s Marinara Sauce with San Marzano tomatoes
- 5-6 cloves garlic chopped
- 1 medium onion diced
- 2 TB olive oil
- 1 tsp. red pepper flakes
- 3 cans San Marzano tomatoes
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 1 bunch fresh basil
- Add the oil, garlic, onion, and red pepper to a large pan on the stove.
- When the garlic starts to brown, add the tomatoes, salt and pepper. Stir and bring to a simmer, while crushing the tomatoes with the back of a wooden spoon. Add a sprig of fresh basil.
- Cook the sauce for about 20 minutes or until the liquid is reduced a bit. The sauce can simmer on low on the stove until the pasta is ready or take off the stove and store in glass jars / ziplock bags until needed.