Marinara Sauce

Bubbling Pot of 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. 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.