San Marzano Sauce (Classic Marinara)
30 min
4 people (½ cup servings); yields ~2 cups
A simple Italian marinara made by simmering San Marzano tomatoes with garlic, olive oil, and fresh basil until thickened.
| prepPrepare a large, shallow 12-inch skillet or larger heavy pan | |||||
| 2 pounds fresh San Marzano tomatoes, roughly diced, or 28 oz canned whole San Marzano tomatoes, crushed | Heat oil & garlic over medium-low until sizzling | Add tomatoes & water, increase heat to medium | Add salt, chili flakes & basil sprig | Simmer 15–20 min until thickened, push basil down when wilted | Remove basil, taste & adjust seasoning |
| 240 ml water | |||||
| 60 ml olive oil | |||||
| 7 garlic cloves, diced | |||||
| 1 teaspoon sea salt, plus more to taste | |||||
| ¼ teaspoon red chili flakes | |||||
| 1 sprig fresh basil, still on stem (or ¼ tsp dried oregano, plus more to taste) | |||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.