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Marinara Sauce

4.91 from 84 votes

Easy marinara sauce made with pantry staples—ready in under 20 minutes and perfect for pasta, pizza, or dipping. Yields 3 cups and easily doubles.

Prep Time: 5

Cook Time: 15

Total Time: 20

Yield: 6 servings

Course: Sauce

Cuisine: Italian

Ingredients

1 teaspoon extra virgin olive oil
2 cloves garlic (smashed with the side of a knife)
28 ounce can crushed tomatoes (I like Tuttorosso)
1 small bay leaf
1 teaspoon dry oregano
2 tablespoons fresh basil (chopped )
kosher salt ( and fresh black pepper, to taste)
crushed red pepper flakes (optional for heat)

Instructions

In a medium pot or deep skillet, heat the olive oil over medium heat.
Add garlic and saute until golden, 30 to 60 seconds, being careful not to burn.
Add the crushed tomatoes, salt, black pepper, oregano, crushed red pepper flakes, (if using) and bay leaf. Stir and reduce heat to low.
Cover and let simmer about 15 to 20 minutes.
Remove from heat and add fresh basil.

Video

Notes

Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months.

Reader Notes and Tips:

Try doubling it and freezing in ½-cup Souper Cubes.
Use San Marzano tomatoes for the best flavor.
Great even before adding basil, and easy to spice up with red pepper flakes or fennel.
Yields about 3 cups—same as a standard 24 oz jar.

Nutrition

Serving: 1/2 cup, Calories: 53kcal, Carbohydrates: 9.5g, Fat: 1g, Sodium: 282mg, Fiber: 0.25g, Sugar: 4.5g

- WW Points: 0

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