Classic Marinara Sauce

Name: Classic Marinara Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 5 cloves (15 g) garlic cloves, peeled and thinly sliced; ¼ teaspoon (½ g) red pepper flakes (optional); 56 ounces (two 28-oz cans) (1590 g) canned crushed tomatoes, undrained; 1 teaspoon (1 g) dried oregano; 1 teaspoon (4 g) kosher salt, plus more to taste; ½ teaspoon (2 g) granulated sugar, only if the sauce tastes sharp (optional); ½ cup, loosely packed (12 g) fresh basil leaves, torn into pieces; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

A bright, garlicky Italian-American marinara made from pantry staples. Crushed tomatoes simmer briefly with olive oil, oregano and fresh basil for a fresh-tasting sauce that is ready in about 40 minutes.

Prep: 10 min
Cook: 30 min
Total: 40 min
Makes: About 6 cups (1.4 L), enough to sauce 1½ pounds (680 g) of pasta (6 servings of about 1 cup each)

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Steps

Before you start

Measure everything first; garlic burns fast once the pan is on the heat.
Choose a good canned crushed tomato (San Marzano style if possible). Quality matters most here.
Tear basil by hand just before using.
This makes about 6 cups of sauce, enough for 1½ pounds (680 g) of pasta. For 1 pound (450 g) of pasta, use about 4 cups and freeze the rest.

1
Warm the oil
- Set a 3-quart (2.8 L) saucepan over medium-low heat.
- Add the olive oil and let it warm for about 1 minute until it shimmers and flows easily when you tilt the pan.
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Ready when: Oil shimmers but is not smoking.
2
Soften the garlic
- Add the sliced garlic and the red pepper flakes, if using.
- Stir constantly for 1 to 2 minutes until the garlic smells sweet and turns pale golden at the edges.
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Ready when: Garlic is fragrant and barely golden, not brown.
Tip: If the garlic browns it turns bitter. Lift the pan off the heat briefly if it colors too fast.
3
Add the tomatoes
- Pour in both cans of crushed tomatoes.
- Scrape up any garlic stuck to the bottom of the pan.
- Stir in the oregano and 1 teaspoon salt.
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Ready when: Sauce is evenly mixed and starting to warm.
Tip: Rub the oregano between your fingers as you add it to release more aroma.
4
Bring to a simmer
- Keep the heat at medium and stir occasionally for 4 to 5 minutes until small bubbles break steadily around the edges of the pan.
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Ready when: Bubbles gently break across the surface.
5
Simmer gently
- Reduce the heat to low so the sauce bubbles lazily.
- Partially cover the pan with the lid ajar to limit splatter.
- Cook for 20 minutes, stirring every 5 minutes and scraping the bottom, until the sauce darkens slightly and thickens enough that a spoon dragged across the bottom leaves a trail that closes slowly.
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Ready when: Sauce is thicker, deeper red, and a thin film of oil appears at the edges.
Tip: If it sputters hard, lower the heat. Scorched tomato on the bottom can't be fixed.
6
Add the basil
- Turn off the heat.
- Stir in the torn basil leaves.
- Taste and add more salt and a few grinds of black pepper as needed.
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Ready when: Basil wilts and smells fresh.
Tip: Adding basil off the heat keeps its flavor bright rather than cooked and dull.
7
Balance and serve
- If the sauce tastes sharp or acidic, stir in the sugar and let it sit 1 minute, then taste again.
- You should have about 6 cups (1.4 L).
- Toss with 1½ pounds (680 g) of cooked pasta, adding a splash of pasta water if needed, or serve over pizza, meatballs or chicken.
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Ready when: Sauce tastes bright, balanced and savory.
Tip: Finish the pasta in the sauce for 1 minute so it clings.

Good to know

Tips

Season in stages: salt now, then re-taste at the end, since canned tomato brands vary in saltiness.
Don't overcook past 30 minutes; marinara is meant to taste fresh, not like a long-cooked ragù.
A pinch of sugar helps only if the tomatoes are acidic; taste before adding.
For a smoother sauce, blend briefly with an immersion blender before adding the basil.

Make ahead

The sauce tastes even better made 1 day ahead. Cool, refrigerate, and reheat gently, adding a splash of water if it has thickened.

Storage & reheating

Room temperature: do not leave out more than 2 hours. Fridge: up to 5 days in an airtight container. Freezer: up to 3 months in freezer-safe containers with 1 inch (2.5 cm) headspace; thaw overnight in the fridge. Reheat in a saucepan over medium-low heat, stirring, until steaming hot and bubbling.

Substitutions

canned crushed tomatoes → whole peeled canned tomatoes, crushed by hand. Use the same weight including juices; the texture will be slightly more rustic.
fresh basil leaves → 1 teaspoon dried basil. Add with the oregano in step 3 so it can rehydrate while simmering.
extra-virgin olive oil → another neutral-tasting oil. The sauce will be less fruity but still good.
garlic cloves → 1 teaspoon garlic powder. Stir in with the oregano; the flavor will be less sweet and rounded.