Simple Marinara Sauce
By Martha Rose Shulman · cooking.nytimes.com
20 min4 pasta servings
A quick tomato sauce built on garlic and olive oil, simmered until thick and fragrant.
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| prepPulse tomatoes in food processor or pass through food mill | |||
| 1 tablespoon extra virgin olive oil | Toast garlic in oil, 30 sec–1 min | Add tomatoes, sugar, salt & basil sprigs; simmer 15–20 min until thick | Remove basil sprigs, stir in slivered basil |
| 2 garlic cloves, minced | |||
| 1 (28-ounce / 800 g) can tomatoes, seeded and chopped, with juice | |||
| ⅛ teaspoon sugar | |||
| Salt to taste | |||
| A few sprigs of fresh basil | |||
| 1 tablespoon slivered fresh basil (optional) | |||
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