Makes about 3 cups
Notes
This is my go-to quick-and-easy marinara sauce, and I use it in countless ways. I always have a few pints of it in my freezer; it’s an easy anchor to start so many meals—a pasta dish, a skillet gratinate, or a baked, layered lasagna or parmigiana. You can double or triple this recipe and stock your freezer, too. A frozen quart of marinara with a bow tied to it makes a much-appreciated gift when you’re visiting older parents, sick friends, or kids away at school. Do not forget a pound or two of pasta to complete the gift. They’ll remember you long after you have said goodbye.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 5 garlic cloves, thinly sliced
- One 28-ounce can whole San Marzano tomatoes, crushed by hand
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon peperoncino flakes
- 2 leafy sprigs fresh basil
Directions
Heat the oil in a large skillet over medium heat. Add the garlic, and stir just until it begins to sizzle (don’t let it brown), about 30 seconds. Add the tomatoes and 1 cup water from the tomato can. Add the salt and peperoncino, and tuck in the basil sprigs. Bring the mixture to a simmer, and cook until it’s thickened and flavorful, about 15 minutes. Season with more salt, if needed. Remove and discard the basil sprigs.
