Classic Marinara Sauce
Updated February 2, 2025
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
¼ cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or ¼ teaspoon dried oregano, more to taste
Nutritional analysis per serving
6 grams carbs; 94 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 2 grams fiber; 276 milligrams sodium; 1 gram protein; 3 grams sugar
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
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
- Step 2
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
- Step 3
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
- Step 4
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
Private Notes
Comments
Just leave your preconceived notions of marinara sauce at the door and make this exactly as presented here. Don't listen to the modifiers. You won't be disappointed and you will NEVER feel the need to modify or tweak.
I have a different opinion especially concerning the use of the basil , to get the most flavor from this unique though fragile herb the secret is not to cook it along the sauce but just at the end when the sauce is done and you are going to pour the pasta , you lay down a top of the plant and you mix it with the whole , the heat will make the herb screaming out its taste and flavor , better , perfum ! That is the way to take the maximum from our most distinguished herb.
I suggest avoiding a cast iron skillet. The acidic tomatoes can pull a metallic taste into the sauce.
I used the equivalent mass of fresh tomatoes and cooked it down for a long time until it reached the desired consistency. I added basil in the last 20 minutes of simmering. Delicious.
jeez misread and used close to 2/3 cup of olive oil still delicious though!
I cheat and use a blender instead of crushing tomatoes in my hands. Other than that, and (much) less garlic honoring the tastes of my longtime housemate, just like the recipe calls for. (Maybe toss in an old parmesan rind like you might do for soup…)