Description
This classic marinara sauce recipe is a staple in Italian cuisine, bursting with rich tomato flavor and aromatic garlic. Perfect for pasta dishes or as a dipping sauce for breadsticks.
Ingredients
Units
Scale
Garlic:
- 10 cloves garlic, thinly sliced
Tomatoes:
- 2 (28-ounce) cans whole peeled tomatoes
Olive Oil:
- 1/2 cup olive oil
Red Pepper Flakes (optional):
- 1/4 teaspoon red pepper flakes
Tomato Paste:
- 1/4 cup double-concentrated tomato paste (from a tube)
Basil:
- 2 sprigs fresh basil
Salt:
- 1/2 teaspoon kosher salt, plus more as needed
Instructions
- Slice Garlic: Thinly slice 10 garlic cloves. Pour 2 (28-ounce) cans whole tomatoes and their juices into a large, deep bowl. Squeeze and crush the tomatoes with your hands until a chunky sauce forms with pieces no bigger than 1 1/2 inch.
- Saute Garlic: Heat 1/2 cup olive oil in a large Dutch oven over medium-low heat until shimmering. Add the garlic and cook for 1 minute. Add 1/4 teaspoon red pepper flakes if desired and cook, stirring occasionally, until the garlic is golden-brown and fragrant, 1 to 2 minutes.
- Add Tomato Paste: Add 1/4 cup double-concentrated tomato paste. Cook, stirring often, until the paste is darker in color and fragrant, 2 to 3 minutes. Add the tomatoes, 2 fresh basil sprigs, and 1/2 teaspoon kosher salt. Increase the heat to medium-high and bring to a simmer.
- Simmer: Reduce the heat to medium and simmer, stirring occasionally, until the tomatoes no longer taste acidic and the flavors meld, 25 to 30 minutes. Taste and season with more kosher salt as needed.
