Classic Marinara Sauce
This marinara sauce is the kind of comfort you’ll want to keep in your kitchen at all times. It’s rich, flavorful, and incredibly easy to whip up! Plus, it’s super versatile, whether you’re tossing it with pasta, spreading it on pizza, or dunking breadsticks, this sauce is a crowd-pleaser. It’s all about that balance of tangy, savoury goodness, with just a touch of heat if you like things spicy. Best part? You can customize it to your tastes in no time. Give it a try and see how quickly it becomes a favourite!
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 1 28oz can crushed tomatoes, (preferably San Marzano tomatoes)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional, for heat)
- 1 tsp dried oregano
- ½ tsp dried basil (or a few fresh basil leaves)
- 1 tsp sugar (optional, balances acidity *see notes)
- 1 tbsp tomato paste (for extra depth, optional)
- ¼ cup water or vegetable broth (if needed to thin the sauce)
Instructions
- Heat olive oil in a saucepan over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
- Stir in tomato paste (if using) and cook for 1 minute.
- Pour in crushed tomatoes, salt, pepper, red pepper flakes, oregano, and basil. Stir well.
- Simmer uncovered on low heat for 20-30 minutes, stirring occasionally. Add water or broth if the sauce gets too thick.
- Taste and adjust seasoning. Stir in fresh basil (if using) at the end for extra flavour.
- Smooth Version: Want it smooth? Blend it after cooking for a velvety texture perfect for dipping.
- Serve this classic marinara on pasta, pizza, meatballs, or as a dipping sauce!
- Enjoy!
Notes
- Baking Soda Trick: To balance acidity in the sauce, use ¼–½ teaspoon of baking soda for every 3½ cups of sauce. Add it ¼ teaspoon at a time, tasting and adjusting as needed. Baking soda is an effective alternative to sugar for reducing acidity in tomato-based sauces and soups.
- Fresh Tomato Option: Swap canned San Marzano tomatoes for fresh tomatoes. Peel, chop, and cook them down until soft to make a fresh, vibrant sauce.
- Garlic Lovers: If you love garlic, feel free to add an extra clove or three to enhance the aromatic flavour.
- Storage: Store in an air tight container in the fridge for 5-7 days.
- Freezing: This sauce freezes beautifully. Store leftovers in an airtight container for up to 3 months for a quick meal anytime.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
