I recently discovered a delicious marinara sauce that transforms a simple meal into an experience. The aroma of garlic and basil mingles with tomatoes and a hint of spice, promising a story with every stir. This traditional recipe invites you to explore innovative pasta nights and embrace creative cooking moments.

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I always love a good marinara sauce that never disappoints, and this one is no exception. I whipped this simple weeknight marinara sauce in just 20 minutes using ingredients that bring so much flavor.

I started with 2 tablespoons extra virgin olive oil, heating it up before adding 4 cloves garlic minced to perfection. Next, I tossed in a can of 28 ounces whole peeled tomatoes which I crushed by hand, letting the chunky pieces mix with the oils and garlic.

I seasoned it with 1 teaspoon salt, 1/4 teaspoon black pepper and a pinch of red pepper flakes if you’re into a bit of heat. I also added 1/2 teaspoon dried oregano and finished it off with a handful of roughly torn fresh basil leaves.

Whether you are making a classic sauce spaghetti dish, a pasta marinara, or even using it as a marinade sauce for a pizza, its simple and delicious taste really shines through.

Why I Like this Recipe

I really like this marinara sauce recipe for a bunch of reasons. First, I love that it only takes about 20 minutes to make so I can have a yummy homemade sauce even on busy weeknights. The fact that I can just heat up some olive oil, toss in garlic until it smells amazing, then mix in hand-crushed tomatoes with a few spices gets me excited every time I cook.

Another thing is how simple and forgiving it is. I dont stress too much about making it perfect because if I accidentally add a little extra salt or miss a stir, it still turns out awesome. The garlic and basil give it a classic, comforting taste that reminds me of home cooking without being overcomplicated.

Also, I really like that its so versatile. I can easily use it as a topping for my favorite pizza or mix it with pasta, making it a go-to sauce for a quick and satisfying meal. The flavors blend together in a way that always makes me feel happy that I made it from scratch.

Ingredients

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This oil adds healthy fats and smooth texture to the sauce.
Garlic provides a punchy flavor and is good for the immune system.
Hand-crushed tomatoes deliver natural sweetness and tang while packing vitamins.
Salt enhances flavors though you can adjust it for your personal taste.
Black pepper adds a bit of bold spice to the mix.
Optional red pepper flakes give a subtle heat boost for flavor fans.
Dried oregano lends a deep earthy taste that complements the tomatoes.
Fresh basil leaves add a burst of aromatic freshness and flavor.
Overall, this sauce is balanced, nutritious and super tasty for a simple meal.

Ingredient Quantities

2 tablespoons extra virgin olive oil

4 cloves garlic, minced

1 can (28 ounces) whole peeled tomatoes, crushed by hand or with a spoon

1 teaspoon salt (adjust as you like)

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional if you like a bit of heat)

1/2 teaspoon dried oregano

A handful of fresh basil leaves, roughly torn

How to Make this

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1. Heat the olive oil in a saucepan over medium heat and wait until it’s warm.

2. Add the minced garlic to the pan and cook it until it smells really good and becomes a light golden color.

3. Pour in the hand-crushed whole peeled tomatoes with all their juices into the pan.

4. Stir in the salt, black pepper, red pepper flakes, and dried oregano until everything is mixed together.

5. Let the sauce come to a gentle simmer, then reduce the heat slightly and let it cook for about 15 minutes, stirring occasionally.

6. Once it’s simmered, toss in the roughly torn fresh basil leaves and stir them into the sauce.

7. Taste the sauce and adjust the salt and pepper if needed, then take it off the heat and serve warm for your favorite pizza or pasta dish.

Equipment Needed

1. A medium-sized saucepan
2. A stove or cooktop with adjustable heat
3. Measuring spoons for spices and oil
4. A wooden stirring spoon
5. A sharp knife for mincing garlic and roughly tearing basil leaves
6. A cutting board
7. A can opener for the tomato can
8. A bowl for hand-crushing the tomatoes if needed

FAQ

Question: Can I use diced tomatoes instead of whole peeled tomatoes?

Answer: Sure, you can use diced tomatoes if you prefer but whole peeled tomatoes tend to give a richer flavor when crushed by hand.

Question: How long should I simmer the sauce?

Answer: You really only need to simmer it for about 20-30 minutes, that way the flavors blend well without taking too long.

Question: Can I add other herbs or spices?

Answer: Yes, you can throw in other herbs like parsley or thyme if you like experimenting with flavors.

Question: How do I store leftover marinara sauce?

Answer: Store it in an airtight container in the fridge for up to a week or freeze it for longer-term use.

Question: Is this marinara sauce gluten free?

Answer: Yup, it is gluten free since there are no wheat ingredients in the recipe.

Simple Marinara Sauce From Scratch Recipe Substitutions and Variations

Extra Virgin Olive Oil: You can use canola oil or even avocado oil if you don’t have any olive oil around.
Fresh Garlic: If you ran out of garlic, a quick fix is using garlic powder. Use about 1/4 teaspoon per clove.
Whole Peeled Tomatoes: If you can’t find whole peeled, diced tomatoes or even crushed tomatoes are a solid swap.
Dried Oregano: Marjoram comes in as a decent alternative if oregano ain’t available.
Fresh Basil: In case you’re short on basil, try a pinch of dried basil instead, but use a bit less since it’s more potent.

Pro Tips

1. Try not to overheat your olive oil. If it gets too hot the garlic can burn real quick and then your whole sauce might taste bitter, so just warm it up nice and slow.
2. Keep stirring while its simmering so the sauce doesn’t stick on the bottom of the pan. This also makes sure all the flavors mix well together.
3. Add your basil at the very end. If you cook it too long it lose its fresh vibe, and that extra flavor is what really makes the sauce stand out.
4. If you find the sauce a bit too acidic, you can toss in a pinch of sugar to balance it out. Sometimes the tomatoes can be a bit off and a little sweet helps.