Marinara

A short, gentle simmer brings canned tomatoes, garlic-scented olive oil, salt, and fresh basil together in a bright, spoonable 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

Medium saucepan · Wooden spoon · Potato masher

Avoid browned garlic

Start over low heat and turn the cloves often; garlic should perfume the oil while staying pale.

Optional pairings

Serve over pasta or offer as a dip if desired; those are optional pairings, not part of the sauce recipe.

01. Separate basil leaves from tender stems; reserve leaves for the finish and stems for the simmer.

02. Warm olive oil over low heat with smashed garlic until fragrant, keeping the cloves pale so they do not turn bitter.

03. Add tomatoes and juice with salt, then crush into rough pieces with a wooden spoon or masher.

04. Add basil stems and bring the pan to small, steady bubbles over medium-low heat.

05. Simmer uncovered over low heat, stirring now and then, only until the sauce is bright, cohesive, and easy to spoon.

06. Remove basil stems and mash the softened garlic into the sauce for a mellow flavor.

07. Taste after a brief cool and add salt only if the tomato flavor seems muted.

08. Stir in torn basil leaves off the heat so their fresh aroma stays clear.