Weeknight San Marzano Marinara Sauce
A fast, sweet, aromatic Italian tomato sauce using whole peeled San Marzano plum tomatoes, olive oil, and fresh garlic.
Recipe Ingredients
Adjust servings below to scale quantities automaticallyPreparation & Cooking Instructions
Infuse Aromatics: In a wide Dutch oven or deep skillet, warm extra virgin olive oil over medium-low heat. Add thinly sliced garlic and red pepper flakes. Cook gently for 2 minutes until garlic is soft and fragrant without browning.
Add Tomatoes: Pour in hand-crushed San Marzano tomatoes with juices. Swirl 1/4 cup water into the empty can to capture all residue and add to the pot. Stir in salt.
Simmer: Cook uncovered at a lively simmer over medium heat for about 20 minutes, stirring now and then, until the sauce thickens and the oil blends into the tomatoes.
Finish with Basil: Remove from heat, tear fresh basil leaves into the hot sauce, and rest 5 minutes before tossing with al dente pasta.
Estimated Nutrition Facts
Per ServingEstimated per serving from USDA FoodData Central values for each ingredient. Actual numbers vary with brands and portion sizes.
Storing leftovers
Refrigerate in a covered container for up to 4-5 days, or freeze in portions for 4-6 months for best quality.