By Martha Rose Shulman
- Total Time
- 30 minutes
- Rating
- 5(437)
- Notes
- Read community notes
Recipes hardly come easier. This marinara sauce is similar to our fresh tomato sauce recipe, but canned tomatoes stand in for the fresh ones so you won’t have to peel the tomatoes or put them through a food mill. If you buy chopped tomatoes in juice, you won’t even have to dice them.
Featured in: A Can of Tomatoes and Simple Pantry Pastas
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Ingredients
Yield:Enough for 4 pasta servings
- 1(28-ounce) can tomatoes, seeded and chopped if not already chopped, with juice
- 1tablespoon extra virgin olive oil
- 2garlic cloves, minced
- ⅛teaspoon sugar
- A few sprigs of fresh basil, if available
- Salt to taste
- 1tablespoon slivered fresh basil (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
65 calories; 4 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 2 grams protein; 476 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Pulse the chopped tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill before you begin. Heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic. Cook, stirring, for 30 seconds to a minute, until it begins to smell fragrant, and add the tomatoes and their juice, the sugar, salt, and basil sprigs. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 20 minutes, or longer if necessary. Remove the basil sprigs and wipe any sauce adhering to them back into the pan. Taste and adjust seasonings. Stir in the slivered basil.
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437
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From linked article:
Substitute 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme for the basil
Substitute 1 teaspoon dried oregano for the basil.
Leslie
You will get a far superior product, and avoid some added chemicals, if you buy whole canned tomatoes. You don't need any equipment, just squeeze each tomato to crush it in your hand over the pan then drop it in and dump in the juice. Be careful when squeezing, it can spray a bit if done too fast. Whatever chunks are left will break up as it cooks and your sauce will be tastier and have a nicer texture than if you smooth it all out anyway.
Jay Kraeszig
I could not resist the urge to add diced onion in with the garlic, and I always use brown sugar in my sauce. Delicious!
saleamua
1. Basil--You can add dry basil if fresh isn't available; you can use a conversion, or try it to taste.2. Sugar--It's to taste, but I added more, for a total of ~3/4 teaspoon.
Rodrigo
Tried it with and without sugar. Maybe it’s because I’m using high quality Marzano tomatoes, but it tasted fresh without sugar and tasted store bought with it.I’d recommend skipping sugar altogether or preferably using one of the other olive oil marinara recipes without it.
Rodrigo
Some recipes use pepper to balance acidity (instead of sugar). That worked much better for me. Carrots are another good option and recommended by Alex Atala.
Kate
I used an immersion blender to purée the tomatoes after adding hole tomatoes to the sautéed garlic in the pot. Worked perfectly and far less cleanup than using a food processor.
Lauren
Excellent starting point for a beginner like myself! I upped the garlic to 4 cloves and added dried oregano, a pinch of red pepper flakes, and some fresh thyme, which I thought boosted the flavor nicely. I also included a splash of white wine toward the end just for kicks.
Pam
Appreciate the simplicity. I freeze pucks of homemade pesto in summer, and tossed one into this sauce—very nice!
Jessica B
This was super easy and really tasty. I used a cast iron skillet and made no modifications.
Michelle K.
I used carrots instead of sugar.
Annette Osterlund
Covid lock down. No jar sauce. This was nearly as quick. And really delicious.
Jay Kraeszig
I could not resist the urge to add diced onion in with the garlic, and I always use brown sugar in my sauce. Delicious!
RosebudTX
Don’t have a food processor or food mill—not even sure what a food mill is, so you may not be surprised that my question is, can I use crushed tomatoes instead?
Leslie
You will get a far superior product, and avoid some added chemicals, if you buy whole canned tomatoes. You don't need any equipment, just squeeze each tomato to crush it in your hand over the pan then drop it in and dump in the juice. Be careful when squeezing, it can spray a bit if done too fast. Whatever chunks are left will break up as it cooks and your sauce will be tastier and have a nicer texture than if you smooth it all out anyway.
clippership
I like to chop the tomatoes roughly (instead of using a blender) for a chunkier texture; skinned fresh tomatoes can be added or substituted too. A noble destiny for that lonely half-tomato in the fridge.
anne
Never add sugar to a tomato sauce. Run your canned tomatoes, hopefully authentic San Marzano from Italy, through a tomato mill which eliminates the seeds. Seeds make a sauce bitter. Food writers should know this.
Ann Marie
Very easy and tasty. I used a bit more sugar than called for ad did not seed my canned tomatoes. I will make this again!
Nancy
This is really delicious and simple. And a lot less expensive than almost any jarred sauce out there. I did need to simmer it for about 45 minutes to get good consistency.
saleamua
1. Basil--You can add dry basil if fresh isn't available; you can use a conversion, or try it to taste.2. Sugar--It's to taste, but I added more, for a total of ~3/4 teaspoon.
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