Marinara Sauce

Chef

Cookbook

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.

Serves8

CostInexpensive

Easy

Make Ahead RecipeYes

Kid FriendlyYes

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian

Five Ingredients or LessYes

MealDinner

Taste and TextureBubbly, Garlicky, Herby, Savory

Type of DishPasta Sauce, Sauces

Ingredients

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

Instructions

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.