This is my go-to marinara sauce. I use it anytime I need a red sauce. It is super easy and adaptable. When I have them, I use fresh herbs, but dried when I don’t. When I have nice fresh tomatoes like the ones in the picture, I dice a couple and add them. The recipe calls for wine, but if I don’t have it on hand, I don’t use it. But, the basics are always the same, and even with all of those options, it never tastes radically different.
My Favorite Marinara
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic, minced
- 2 teaspoons dried basil or 2 tablespoons fresh basil, chopped
- 2 teaspoons dried oregano or 2 tablespoons oregano fresh chopped
- 1/4 teaspoon powdered cayenne pepper
- 1/2 teaspoon salt
- 2 28 ounce cans crushed tomatoes
- 1 8 ounce can tomato paste
- 1/4 cup red wine
- Heat olive oil in a large saucepan.
- Add garlic, herbs, salt and cayenne.
- Cook stirring constantly until fragrant (about 1 minute), being careful not to brown the garlic as that will give the sauce a burnt taste.
- Stir in remaining ingredients.
- Bring to a boil and then reduce to a simmer.
- Simmer for at least thirty minutes. You can cook it longer to make a thicker sauce.