Mary’s Go-To Marinara Sauce
Homemade classic marinara sauce is so easy to make. My version is perfect for a quick pasta topping or as part of another recipe like eggplant parmigiana or lasagna. The secret to making the perfect marinara sauce is the tomatoes. You must use whole San Marzano tomatoes. No substitutes!
Note: I use a large skillet instead of a pot to make this sauce. The skillet gives me a larger surface to cook the sauce, making it reduce faster.
Why San Marzano tomatoes are a must-have
San Marzano tomatoes originated in the small town of San Marzano sul Sarno, near Naples, Italy. The tomato itself is a type of plum tomato, but the San Marzano tomato is longer and a bit thinner than the plum tomato we are used to seeing at grocery stores. They also have a thicker flesh with fewer seeds, a slightly stronger and sweeter tomato taste and less acidity than other varieties.
Today, San Marzano tomatoes are grown in areas other than their original region between Naples and Salerno. But if you are like me and want to purchase true San Marzano’s, look for the letters D.O.P. on the can. This is the Italian abbreviation for “Protected Designation of Origin,” a designation that is also found on some balsamic vinegars and, of course, Parmigiano-Reggiano. Having a D.O.P. designation on the can means those tomatoes are truly from the San Marzano region in Italy. Believe me, once you have these tomato gems, you won’t want to cook with any other varieties.
Mary’s “Go To” Marinara Sauce
Ingredients
- 1 (28-ounce) can whole San Marzano tomatoes, certified D.O.P. if possible
- 1 cup water
- 3 tablespoons extra-virgin olive oil
- 7 garlic cloves, peeled and slivered
- A pinch of crushed red pepper flakes, to taste
- 1 teaspoon kosher salt
- 2 large fresh basil leaves, cut into slivers
- ¼ teaspoon dried oregano
Instructions
- Place tomatoes, with juice, into a large bowl. Using your hands, crush the tomatoes. Add 1 cup of water to the can and pour into the bowl. This will get all the tomato pieces and juice into the bowl while giving you a little more liquid.
- Place the extra virgin olive oil in a large skillet and heat on medium low. Add the garlic and cook, stirring, until lightly colored, making sure not to burn the garlic. Carefully add the tomatoes with the liquid. Add the crushed red pepper flakes, salt, fresh basil, and dried oregano. Simmer the sauce on medium-low heat until mixture thickens, about 15 to 20 minutes. Taste and adjust seasoning as needed.
