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marinara sauce, sauce recipes, vegetarian recipes

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/4 cups - extra-virgin olive oil
  • 8 - garlic cloves, peeled
  • 35 ounces - can peeled Italian plum tomatoes, seeded and lightly crushed, with their liquid
  • - kosher salt
  • - peperoncino
  • 10 - fresh basil leaves, torn into small pieces
  • - freshly ground black pepper
  • Directions:

    Heat the oil in a 2 to 3-quart nonreactive saucepan over medium heat. Whack the garlic cloves with the flat side of a knife, toss them into the oil, and cook until lightly browned, about 2 minutes.

    Carefully slide the tomatoes and their liquid into the oil. Bring to a boil, and season lightly with salt and peperoncino. Lower the heat so the sauce is at a lively simmer, and cook, breaking up the tomatoes with a whisk or spoon, until the sauce is chunky and thick, about 20 minutes. Stir in the basil about 5 minutes before the sauce is finished. Taste the sauce, and season with salt and pepper if necessary.

    Brief Description

    Make this sauce with fresh tomatoes only when the juiciest, most flavorful ripe tomatoes are available. (Increase the amount of olive oil a little if you make the sauce with fresh tomatoes.) Otherwise, canned plum tomatoes make a delicious marinara sauce.

    Main Ingredient:


    Cuisine:  American

    Prep Time: 5 min
    Cook Time: 30 min


    Makes 1 quart.


    Lidia's Italy

    Posted By:


    Posted On:

    May 30, 2015

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