Marinara Sauce
An easy recipe for the best homemade marinara sauce. It's easier than you think and so much better than store-bought.
Servings: 8 servings
Calories: 82kcal
Ingredients
- 28 ounce can peeled tomatoes diced, crushed or whole
- 4 Tablespoons extra-virgin olive oil
- 3 cloves garlic thinly sliced or minced
- 1 teaspoon dried oregano
- pinch crushed red pepper flakes optional
- 10-15 fresh basil leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Heat oil in a large skillet or a pot over medium heat.4 Tablespoons extra-virgin olive oil
- Take a chopping board and mince 3 cloves of garlic. Then add the minced garlic to the pan and fry for about 1 minute, being careful not to let it brown.3 cloves garlic
- With the help of a can opener, carefully open the can of whole tomatoes. Once opened, transfer the tomatoes, including the reserved tomato juices, to the pan.28 ounce can peeled tomatoes
- Add the chilli flakes, oregano, and a pinch of salt and black pepper to taste the pan. These spices and herbs will infuse your marinara sauce with deep and complex flavours. Then add the basil leaves, they will give your marinara sauce a fresh and fragrant touch. Stir well to ensure that the spices and herbs are well combined with the tomatoes.1 teaspoon dried oregano, pinch crushed red pepper flakes , 2 teaspoons salt, 1 teaspoon black pepper, 10-15 fresh basil leaves
- Stir for about 20 minutes at medium-low heat.
- Simmer the sauce until thickened.
- Taste the sauce occasionally, and adjust the taste as needed.
- Once you are satisfied with the consistency, remove the sauce from the heat and let it cool off to room temperature.
- Transfer to a jar with a lid and store in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 82kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 724mg | Potassium: 199mg | Fiber: 1g | Sugar: 2g | Vitamin A: 148IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 1mg