Simple Marinara Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(28-ounce) can tomatoes, seeded and chopped if not already chopped, with juice
- 1tablespoon extra virgin olive oil
- 2garlic cloves, minced
- ⅛teaspoon sugar
- A few sprigs of fresh basil, if available
- Salt to taste
- 1tablespoon slivered fresh basil (optional)
Nutritional analysis per serving (4 servings)
65 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 2 grams protein; 476 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pulse the chopped tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill before you begin. Heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic. Cook, stirring, for 30 seconds to a minute, until it begins to smell fragrant, and add the tomatoes and their juice, the sugar, salt, and basil sprigs. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 20 minutes, or longer if necessary. Remove the basil sprigs and wipe any sauce adhering to them back into the pan. Taste and adjust seasonings. Stir in the slivered basil.
Private Notes
Comments
You will get a far superior product, and avoid some added chemicals, if you buy whole canned tomatoes. You don't need any equipment, just squeeze each tomato to crush it in your hand over the pan then drop it in and dump in the juice. Be careful when squeezing, it can spray a bit if done too fast. Whatever chunks are left will break up as it cooks and your sauce will be tastier and have a nicer texture than if you smooth it all out anyway.
From linked article:
Substitute 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme for the basil
Substitute 1 teaspoon dried oregano for the basil.
I could not resist the urge to add diced onion in with the garlic, and I always use brown sugar in my sauce. Delicious!
Tried it with and without sugar. Maybe it’s because I’m using high quality Marzano tomatoes, but it tasted fresh without sugar and tasted store bought with it. I’d recommend skipping sugar altogether or preferably using one of the other olive oil marinara recipes without it.
Some recipes use pepper to balance acidity (instead of sugar). That worked much better for me. Carrots are another good option and recommended by Alex Atala.
I used an immersion blender to purée the tomatoes after adding hole tomatoes to the sautéed garlic in the pot. Worked perfectly and far less cleanup than using a food processor.
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