Best Marinara Sauce

Marinara Sauce. Fresh-made marinara is nearly as quick and tastes infinitely better than even the best grocery store sauce, and it’s made with kitchen staples. but please use Can whole San Marzano tomatoes, certified D.O.P. This recipe contains all of the secrets to making a bright red, lively-tasting sauce that tastes exactly like it does in the south of Italy. Instead of a saucepan, use a skillet: the water evaporates quickly, so the tomatoes are just cooked through as the sauce thickens.

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% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large skillet (do not use a deep pot) over medium heat. When the oil is hot, add the garlic. Crush the tomatoes with your hands in a large mixing bowl. Pour 1 cup of water into the can and slosh it around to extract the tomato juices. Reserve.

Step 2

As soon as the garlic begins to sizzle (do not allow it to brown), add the tomatoes, followed by the reserved tomato water. Combine the red pepper flakes, sugar, black pepper, and salt in a mixing bowl. Stir.

Step 3

Place a basil sprig, stem and all, on the surface. Allow it to wilt before submerging it in the sauce. After 10 minutes of simmering, taste the sauce and season with salt and pepper as needed. Remove basil. Make sure not to overcook it. This sauce is ready for use in any recipe,

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