One of the basic, all-purpose tomato sauces, marinara has been the defining element of Italian-American cookery for decades. It falls between a long-simmered sauce like the ragù and a quickly cooked tomato sauce. The amount of garlic and oregano used is really up to the individual cook. Many will remove the garlic cloves after they have been sautéed in the oil, which gives the marinara a brighter flavor, while others prefer to retain them so the bold taste, of the garlic remains vibrant.
Make Ahead RecipeYes
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian
Five Ingredients or LessYes
Taste and TextureBubbly, Garlicky, Herby, Savory
Type of DishPasta Sauce, Sauces
- ½ cup extra-virgin olive oil
- 5 garlic cloves, crushed
- Two 28-ounce cans Italian-style tomatoes, with juices, crushed or chopped
- ¾ teaspoon dried oregano
- Salt, preferably kosher
- Freshly ground black pepper
- ½ teaspoon sugar
In a large saucepan, heat the olive oil over medium-low heat. Add the garlic and cook, stirring, until lightly browned, squashing the cloves every minute to release more flavor into the oil, about 4 minutes. The garlic cloves may be left in the sauce or removed.
Add the tomatoes, oregano, salt and pepper to taste, and sugar, and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes. Adjust the seasonings as needed. The sauce may be stored in the refrigerator for up to 5 days.
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2000 John Mariani and Galina Mariani