Target: 6 × 4 inches · landscape

Marinara

25 min · 4 cups

Ingredients

□ 2 tbsp extra-virgin olive oil

□ 4 garlic cloves, lightly smashed and peeled

□ 1 can (28 oz) whole peeled tomatoes with their juice

□ 1 tsp kosher salt, plus more to taste

□ 1 small bunch fresh basil (about 1 oz), leaves and tender stems separated

1. Separate basil leaves and stems. Warm olive oil with garlic over low heat until fragrant but still pale.

2. Add tomatoes, juice, salt, and basil stems; crush tomatoes and bring to a gentle simmer.

3. Simmer uncovered until bright and spoonable. Remove stems and mash softened garlic into the sauce.

4. Taste and adjust salt, then stir in torn basil leaves off the heat.

Cook’s note: Keep the garlic pale and stop simmering once the tomatoes are cohesive and spoonable.