This is a simple marinara sauce that has a lot of flavor from the basil, oregano, and garlic with a subtle hint of spice. We have used this for pizza, lasagna, spaghetti, vodka sauce, bolognese, chicken cacciatore, really the list goes on!

  • Cooking Method

    Prep Time: 5 min

    Cook Time: 5 min

    Cooking Method: Stove

    Cooking Temp: Med-High


  • Ingredients

    • 28 oz can of San Marzano peeled tomatoes
    • 2 tsp of dried basil
    • 2 tsp of salt
    • 1 tsp of red pepper flakes
    • ½ tsp of dried oregano
    • 2 cloves of garlic, peeled
    • 2 fresh basil leaves, small-medium


  • Directions

    1. Drain the liquid from the can of the peeled tomatoes into a food processor or blender. Add the 2 tsp of dried basil, 2 tsp of salt, 1 tsp of red pepper flakes, ½ tsp of dried oregano,and 2 cloves of garlic to the food processor.

      I highly recommend the food processor because you can control the consistency better than a blender. With that said, a blender works fine just be careful and not over blend it.

    2. Puree everything together, the main ingredient you want to make sure is blended is the garlic.

    3. Once the everything is pureed then add all the peeled tomatoes. This is where you want to control how long you puree for. If you want a chunker mariana then pulse the food processor until the desired chunkiness. If you want a smoother mariana then still pulse the food processor until the desired smoothness. The reason so just don’t want to turn on and leave it running is over pureeing the tomatoes extracts more water into the mariana.

    4. Once the mariana is the desired consistency then place in a small to medium pot with the 2 fresh basil leaves and on medium-high heat.  Bring to a gentle boil and reduce the heat to low. Let it simmer uncovered for 5 minutes, stirring occasionally so the bottom and sides of the pot does not burn. This let’s the extra water from the tomatoes cook out strengthening the flavor of the sauce.

    5. Remove from heat and remove the 2 basil leaves.

    6. The sauce is ready for immediate use on a lasagna, spaghetti with regular noodles or zucchini noodles, or throw a pizza or let it cool before covering and placing in the refrigerator. Recommend to use within 7 days of making it.

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