Italian
Weeknight Marinara Sauce
A reliable pantry marinara with garlic, olive oil, tomatoes, and basil that cooks in under 30 minutes for pasta, meatballs, or pizza.
A weeknight marinara should taste fresh and useful, not like a long project.
Garlic blooms in olive oil, tomatoes simmer just long enough to thicken, and basil goes in at the end.
Crushing the tomatoes by hand or with a spoon gives the sauce body without making it too smooth.
The short cook keeps the tomato flavor bright enough for pasta, meatballs, or a quick pizza base.
This is a staple recipe for linking across the site.
Make it once, then use it anywhere a jarred sauce would normally appear.
For another recipe in this seed collection, try Creamy Tuscan White Bean Pasta or Harissa Honey Chicken Meatballs.
Directions
- Warm olive oil in a saucepan over medium heat.
- Add garlic and cook for 30 to 45 seconds, until fragrant but not browned.
- Add tomatoes, salt, sugar if needed, and red pepper flakes if using.
- Simmer uncovered for 20 to 25 minutes, stirring occasionally.
- Crush any large tomato pieces with a spoon.
- Stir in basil and adjust salt before serving.
Nutrition
Nutrition Information
Estimated per serving: 110 calories, 3 g protein, 12 g carbohydrates, 6 g fat.
Variations
Recipe Variations
- Add oregano for a more classic dried-herb flavor.
- Finish with butter for a rounder sauce.
- Blend smooth for pizza sauce.
Notes
- Use good canned tomatoes because there are few ingredients.
- If the sauce tastes sharp, add the optional sugar.
- Freeze in 1-cup portions for fast dinners.
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