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How to Make Quick Marinara Sauce
A proper marinara takes just 20 minutes when you know the rhythm. Heat good olive oil, bloom your garlic without burning it, add crushed tomatoes with a pinch of sugar and salt, then let it bubble down until the raw edge disappears. Fresh basil goes in at the very end.
- Total time: 25 min
- Hands-on: 10 min
- Serves: 4
- Difficulty: Easy
Ingredients
- 3 tablespoons olive oil
- 4 cloves garlic
- 28 ounces crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon sugar
- handful fresh basil leaves
- to taste black pepper
Step by step
- Heat 3 tablespoons olive oil in a heavy-bottomed saucepan over medium heat. The pan should be wide enough that the tomatoes won't steam. Cast iron or enameled steel works best. You'll know the oil is ready when it shimmers but doesn't smoke.
- Add 4 cloves minced garlic and cook for 30 seconds until fragrant. Watch it closely. Garlic goes from perfect to bitter in seconds. You want it to sizzle gently and smell like garlic, not turn brown.
- Pour in one 28-ounce can of crushed tomatoes. The sauce will sputter when the tomatoes hit the hot oil. Use good canned tomatoes - San Marzano if you have them, but any quality crushed tomatoes work.
- Add 1 teaspoon salt and 1/2 teaspoon sugar, then bring to a gentle simmer. The sugar isn't to make it sweet - it cuts the acidity of the tomatoes. Start with less salt; you can always add more.
- Simmer uncovered for 15-20 minutes, stirring occasionally. The sauce is ready when a wooden spoon dragged across the bottom leaves a trail that fills in slowly. It should coat the spoon but not be thick like paste.
- Stir in fresh basil leaves and taste for seasoning. Tear the basil by hand rather than chopping it. Add more salt if needed, a crack of black pepper if you want it.
Tips & troubleshooting
- Never add fresh herbs like basil until the very end - they turn black and bitter if cooked too long
- If your sauce tastes too acidic, add another pinch of sugar rather than more salt
- Make a double batch and freeze half in ice cube trays for quick single portions later
- The sauce will keep in the fridge for a week and actually tastes better the next day
Variations
- Herb Marinara. Add dried oregano and a bay leaf with the tomatoes. Remove the bay leaf before serving.
- Spicy Marinara. Include 1/4 teaspoon red pepper flakes with the garlic. Let them bloom in the oil for the full 30 seconds.
- Wine Marinara. After the garlic, add 1/4 cup red wine and let it cook down by half before adding tomatoes.
Questions
- Can I use fresh tomatoes instead of canned?
- Yes, but you'll need about 2 pounds of ripe tomatoes, peeled and crushed. The cooking time might be longer since fresh tomatoes have more water.
- Why does my sauce taste flat?
- Usually not enough salt. Add it gradually and taste as you go. The sauce should taste like concentrated tomato flavor, not watery.
- How do I know when it's thick enough?
- When you drag a spoon across the bottom of the pan, the trail should stay visible for 2-3 seconds before the sauce flows back together.
- Can I make this ahead?
- Absolutely. Make it up to the basil step, then cool and refrigerate. Reheat gently and add fresh basil just before serving.