Prep Time 15 Minutes: Cook Time 30 minutes
This recipe is written to expand depending on how many you are having for dinner and if you want to freeze some. We always want to have some in the freezer since we generally don’t buy it jarred. Marinara Sauce is a pretty flexible recipe. Some people like it more garlicky, others sweet, others more distinct basil flavoring. You can play with it and adjust it to exactly how you like it. That is the beauty of it. By the time your water is boiling and the pasta is ready, your sauce will be ready as well. Be sure to put the water on for the pasta before you start the sauce! Many thanks to my blessed Mother-In-Law for teaching me (and my honey!) this recipe so that I can pass it on to you!
FOR EACH 28 OZ CAN OF TOMATOES – San Marzano Tomatoes preferred if you can get them.
2 Tablespoons Extra Virgin Olive Oil
2 Large cloves of garlic, sliced thin
6 Leaves Fresh basil or 1 Tablespoon dried basil
3 sprigs fresh parsley or 1 Tablespoon dried parsley
1 Tablespoon Sugar (to taste, see my notes)
1 teaspoon sea salt
½ teaspoon black pepper
In large frying skillet, such as a chicken fryer with a wide width and high sides, heat oil on medium heat.
Add sliced garlic, basil and parsley into the oil to let it bloom, just about one minute. Don’t let the garlic burn.
Add the cans of tomatoes (slowly as they splatter!). Add the sugar, salt, and pepper. Let it cook a few minutes and begin to crush the tomatoes with either a potato masher or an immersion blender, keeping some of the chunks of tomato. Stir frequently, so as not to let the sauce burn. That doesn’t taste too good.
I usually recommend setting a timer but you are NOT walking away from this sauce (it only takes 15-20 minutes!) Keep stirring it. It will smell awesome as it is cooking, breath in deeply. After 20 minutes, it is ready to taste. See if it needs to be re-seasoned with more Salt and Pepper or sugar (see note on sugar.)
Serve over the pasta of your choice. Particularly good over a flat pasta such as linguini, spaghetti, fettuccini or angel hair. Pass extra grated cheese and fresh cracked pepper at the table.
Kathy’s In The Kitchen Notes:
*Typically, I triple this recipe. I use three 28oz cans of tomatoes as I like to freeze some or give it away.
*If you are using San Marzano Italian tomatoes, they cost more but are worth it. They do not need as much sugar as regular canned tomatoes which tend to be more acidic. Some people choose to use no sugar at all. Consider your dietary needs. I recommend you add just one tablespoon per can to start, add more if the tomatoes need it. My husband likes it sweet and I have added as much as 2 Tablespoons per can on occasion when I couldn’t get the San Marzano type tomatoes. As I mentioned, some of them are very acidic.
*For a variation, you can add a can of chopped clams and a few shakes of red pepper flakes for Red Clam Sauce.
*If you like a bit of heat, add red pepper flakes when you add the basil.
*For variety, sometimes I mince the garlic as it has a stronger garlic flavor than just sliced. I do this with a mini chopper.
*This can be pretty sweet, if you are not a fan of sweet, use less sugar.
* You can add additional basil gives it a whole different flavor.
*If you have an eggplant in the refrigerator you can use it with this sauce in two ways, dice it and add it before the tomatoes, to cook in the sauce (this is a particularly Sicilian way to do it. Or, you can slice the unpeeled eggplant vertically, pat it dry and fry it in olive oil and serve on top of the sauce. That is always a big hit in our house!
*Add 1 Teaspoon per can of oregano and you have yourself a pizza sauce!
*Because I know you are going to ask, our family does not use onion in the Marinara Sauce.
Have fun!


