How To Make A Quick Tomato/Marinara Sauce
Tomato sauce does not have to be complicated. This twelve minute sauce is my go to with perfect plump tomatoes, fresh basil, zesty garlic with a hint of spice; this is the perfect sauce to accompany pasta, pizza, chicken and even a quick shakshouka. Check out this easy aromatic tomato sauce recipe!
Makes 3 Cups
1 (28-ounce) Can of whole San Marzano tomatoes (or whole peeled tomatoes)
6 Tablespoons of olive oil
½ to 1 Teaspoon of red pepper flakes or use a fresh Fresno Chile sliced in half only use one half of the sliced Chile (scoop out the seeds to make it less spicy)
6 Large garlic cloves (peeled, slivered or minced)
2 Teaspoon of dried oregano
1 to 1 ½ Teaspoon of salt or season to liking
1 Large fresh basil sprig
+ Spiciness Level Tip
When adding red pepper flakes start with ¼ teaspoon and add on as you simmer the sauce if you aren’t sure of the spiciness level you’d prefer.
Instructions
- Pour the canned tomatoes into a large bowl and crush them with your hands set aside. Pour 1 cup of water into the empty tomato can and slosh it around to get all the leftover tomato juices. Set aside for later use.
- In a large skillet (preferably in a straight sided skillet) over medium heat, pour in your oil and let it get mildly-hot. (do not let it get to a hot smokey point we don’t want to burn the garlic)
- Add in your garlic and Fresno chile (or red pepper flakes) sauté until golden this should take 30-40 seconds.
- Pour in the crushed tomatoes (stir) and then add the reserved tomato water. Add in the fresh basil sprig, dried oregano and salt.
- Stir and let the sauce simmer until thickened, about 12-15 minutes.
+ Note - After 7 minutes of simmering, taste the sauce and adjust seasoning by adding more salt or oregano as needed.
- Discard Fresno chile and basil before using or plating the sauce.
THIS SAUCE GOES PERFECTLY WITH MY SHRIMP IN ZESTY TOMATO SAUCE. CHECK OUT THE VIDEO 🎬