Quick Marinara Sauce
This quick marinara is my favorite go-to recipe when I need to whip up a quick sauce. You may have seen this recipe used in some of my other recipes, but I felt it deserved a post of it’s own.
This is perfect to use in baked pasta recipes, eggplant parmesan, shrimp parmigiana, french bread pizzas or when I need a quick dipping sauce for zucchini sticks, mozzarella sticks or anything you like to serve with sauce.
I’m really picky with the brand of tomatoes I use, I always get the best results with Tuttorosso (green label), but if you have a favorite brand you are loyal to, feel free to use it.
- 1 tsp olive oil
- 2 cloves garlic, smashed
- 28 oz can crushed tomatoes (I like Tuttorosso)
- 1 small bay leaf
- 1 tsp oregano
- 2 tbsp chopped fresh basil
- salt and fresh pepper to taste
In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.
Add crushed tomatoes, salt, pepper, oregano, and bay leaf. Stir and reduce heat to low. Cover and let simmer about 15 – 20 minutes. Remove from heat and add fresh basil.