Marinara is one of those things that is so easy to make and make way better than anything you would normally buy at the store. The flavor in your marinara influences the way your lasagna, stuffed shells, pizza and piadinas (among many other dishes) will turn out, so it is definitely worth the extra effort.
Let’s get it started…
Begin by adding 56 ounces of crushed tomatoes into a large skillet or pot. I usually try to find the “chunky” crushed tomatoes for a little extra texture, but regular crushed works great too.
Add 6 cloves of finely chopped garlic, 1 tablespoon of dried oregano, 1 teaspoon of red pepper flakes and big pinch of salt into the crushed tomatoes and place the skillet over medium heat.
Bring the sauce up to a simmer and let it simmer for about 15 minutes. You don’t want the sauce simmering too rapidly, just a nice slow simmer, so reduce the temperature to medium low if things get a little too crazy.
After 15 minutes, add 1/4 cup of finely chopped basil to the sauce. You can use fresh basil or dehydrated basil, whatever you have. Stir the basil in and do a quick taste test to see if more salt or maybe some black pepper is necessary.
Let the marinara simmer for another 2-3 minutes and then remove it from the heat.
By now, your pasta should be al dente and ready to be smothered in this delicious tomato, basil and garlic marinara. It is flavorful, fresh and hearty with just the right amount of heat to make things interesting, but not overwhelming.
Although I do love pairing this fabulous marinara with some spaghetti or rigatoni, it is also a wonderful garlic bread dip, pizza sauce and sandwich topper too. If you haven’t added a scoop of marinara to the top of a burger and melted some provolone over that situation, you haven’t lived…
Tomato, Basil & Garlic Marinara
Ingredients
- 56 ounces crushed tomatoes
- 6 garlic cloves, finely minced
- 1/4 cup fresh or dehydrated basil, finely chopped
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- a pinch of salt and black pepper
Instructions
- Combine 56 ounces of crushed tomatoes with 6 cloves of finely minced garlic, 1 tablespoon of dried oregano, 1 teaspoon of red pepper flakes and a big pinch of salt in a large skillet or pot and place it over medium heat
- Bring the sauce up to a simmer
- Simmer the sauce for 15 minutes, reducing the temperature to medium low if the sauce simmers too rapidly
- After 15 minutes, stir in 1/4 cup of basil and additional salt and black pepper, if necessary
- Simmer for another 2-3 minutes
- Transfer the marinara into an airtight container to store or use immediately
