Marinara Sauce

Marinara Sauce

Marinara Sauce is incredibly versatile - use in with pasta, meat, chicken, vegetables and bread to name a few.  It doesn't need to cook all day but more time is better than less. And make sure to use a top brand of canned tomatoes. The sauce freezes very well, just make sure to bring it to room temperature first.  To print this recipe as a PDF, click here.


2 - 28 oz. cans of good whole tomatoes (like San Marzano)
2 T. Manestrini Extra Virgin Olive Oil
6 large garlic cloves, thinly sliced
2 - 28 oz. cans good crushed tomatoes
3 T. tomato paste
1/2 tsp. salt
6 turns of pepper mill
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. peperoncino

Put whole tomatoes, including juice in medium size, nonmetal bowl and using your hand(s), squeeze and smush the tomatoes so they're chunky but no large pieces (hint-poke your thumb in the tomato first to avoid having tomatoes shoot across your kitchen).  Heat olive oil in a large heavy pot, like a Dutch oven.  Add the garlic and quickly cook about 60-90 seconds moving it around so it doesn't burn.  Add all of the tomatoes, tomato paste, salt, pepper, oregano, basil and peperoncino and bring to a simmer.  Reduce the heat and continue to simmer at least 45-60 minutes until the sauce is nice and thick.