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 thinly sliced
- 1 small dried whole chile, or a pinch of crushed red pepper flakes
- 1 teaspoon kosher salt
- 1 large fresh basil sprig, or ¼ teaspoon dried oregano, plus more to taste
- 1 cup water, used to rinse the tomato can
Instructions
1
Pour the tomatoes into a large bowl and crush them with your hands. Add 1 cup water to the empty can, swirl it to collect the remaining tomato juices, and reserve.
2
Heat the olive oil in a large skillet—not a deep pot—over medium heat. When the oil is hot, add the sliced garlic.
3
As soon as the garlic begins to sizzle, before it browns, add the crushed tomatoes and reserved tomato water. Stir in the whole chile or red pepper flakes, dried oregano if using, and salt.
4
If using fresh basil, place the entire sprig, including the stem, on the surface. Let it wilt, then submerge it in the sauce.
5
Simmer until the sauce thickens and the oil on the surface turns deep orange, about 15 minutes. If using oregano, taste after 10 minutes and adjust the salt and oregano as needed.
6
Discard the basil sprig and whole chile, if used. Toss with pasta or use wherever marinara sauce is needed.
💡 Cook's Tips
- Use a skillet: Its broad surface evaporates water quickly, preserving a fresh tomato flavor while thickening the sauce.
- Do not brown the garlic: Add the tomatoes as soon as the garlic sizzles to prevent bitterness.
- Crush by hand: Hand-crushed tomatoes create a naturally varied, rustic texture.
- No onion or butter: This southern Italian style relies on olive oil, garlic, chile, and tomatoes for its character.
- Watch the oil: A deep-orange sheen on the surface signals that the sauce is properly cooked and concentrated.
Sauce
Italian
Tomato