The simplest of tomato sauces, this quick-cooking marinara is fresh-tasting and bright. It freezes well if you want to double up on the quantities, though you might have to cook it a bit longer to make up for the extra volume.
Ingredients
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- ¼ teaspoon red chile flakes (optional)
- 2 (28-ounce) cans whole or diced plum tomatoes
- 2 sprigs basil or 1 bay leaf
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper
- Nutritional Information
Nutritional analysis per serving (40 servings)
19 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 31 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 5 cups
Preparation
- In a large, straight-sided skillet over medium heat, warm the oil. Add garlic and cook until just lightly golden. Add chile flakes if desired and cook 30 seconds.
- Stir in tomatoes and juices, basil or bay leaf, and salt and pepper.
- Bring sauce to a simmer and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes. Adjust heat as needed to keep at a steady simmer. If using whole plum tomatoes, mash them up with the back of a wooden spoon or a potato masher to help them break down. Remove sauce from heat and discard basil or bay leaf.
45 minutes
Dining and Cooking