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Marinara Sauce
Easy marinara sauce made with pantry staples—ready in under 20 minutes and perfect for pasta, pizza, or dipping. Yields 3 cups and easily doubles.
Ingredients
- 1 teaspoon extra virgin olive oil
- 2 cloves garlic (smashed with the side of a knife)
- 28 ounce can crushed tomatoes (I like Tuttorosso)
- 1 small bay leaf
- 1 teaspoon dry oregano
- 2 tablespoons fresh basil (chopped )
- kosher salt ( and fresh black pepper, to taste)
- crushed red pepper flakes (optional for heat)
Instructions
- In a medium pot or deep skillet, heat the olive oil over medium heat.
- Add garlic and saute until golden, 30 to 60 seconds, being careful not to burn.
- Add the crushed tomatoes, salt, black pepper, oregano, crushed red pepper flakes, (if using) and bay leaf. Stir and reduce heat to low.
- Cover and let simmer about 15 to 20 minutes.
- Remove from heat and add fresh basil.
Video
Notes
Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months.
Reader Notes and Tips:
- Try doubling it and freezing in ½-cup Souper Cubes.
- Use San Marzano tomatoes for the best flavor.
- Great even before adding basil, and easy to spice up with red pepper flakes or fennel.
- Yields about 3 cups—same as a standard 24 oz jar.
Nutrition
Serving: 1/2 cup, Calories: 53kcal, Carbohydrates: 9.5g, Fat: 1g, Sodium: 282mg, Fiber: 0.25g, Sugar: 4.5g
- WW Points: 0