Marinara Sauce
Fresh, authentic and flavorful marinara sauce in under 30 minutes!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course, Sauce
Cuisine: Italian
Keyword: main course, sauce, spaghetti
Servings: 8
Calories: 131kcal
- ¼ cup olive oil divided
- 6 cloves garlic minced
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste unsalted
- 56 ounces crushed San Marzano tomatoes (two 28oz cans)
- 1 teaspoon Italian seasoning
- ¼ teaspoon dried oregano
- 1 teaspoon kosher salt or ½ teaspoon table salt
- 1 teaspoon fresh ground black pepper
- 1 large sprig of fresh basil leaves and stem
Pour 1 tablespoon of the olive oil in a large skillet or saucepan. Warm over medium-low heat. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute. Add the remaining olive oil and tomato paste and stir constantly for another minute or two. Don’t let the garlic brown or burn.
Immediately pour in the crushed tomatoes and the Italian seasoning, oregano, salt and pepper. Stir to combine. Submerge the basil sprig into the sauce. Simmer, uncovered, over medium to medium-low heat until thickened, about 15 minutes.
Check the seasoning and add more salt if needed. Discard the wilted basil stem and serve.
- Store in airtight containers or glass jars for up to 5 days.
- Cool completely before freezing. Frozen marinara will keep for 6 months
Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Calories: 131kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 586mg | Potassium: 640mg | Fiber: 4g | Sugar: 9g | Vitamin A: 516IU | Vitamin C: 20mg | Calcium: 80mg | Iron: 3mg