Quick Marinara Sauce
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Crush the tomatoes by hand, let sliced garlic sizzle gently in olive oil, and stir in the basil last. Twenty minutes later the house smells like somebody who loves you is cooking.
The short version
Crush a 28-ounce can of whole tomatoes by hand. Sizzle sliced garlic in olive oil, add the tomatoes, and simmer 15 minutes in a wide skillet. Stir in basil off the heat and salt to taste.
What makes ours better
why ours wins the argument at dinner
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Crush whole tomatoes by hand. Whole peeled tomatoes are usually the best ones in the can. Crushing them yourself leaves some texture instead of the uniform paste of pre-crushed ones.
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Slice the garlic and cook it gently. Slices turn sweet and mellow in warm oil and don't burn the way minced garlic does. Pull the pan off the heat if it starts to color.
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Cook it in a wide skillet for 15 minutes. More surface means faster evaporation, so the sauce thickens quickly and tastes fresh. A long simmer in a tall pot dulls the tomatoes.
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Add basil at the end. Basil loses its flavor with long cooking. Stirring it in at the end keeps it fresh and green.
What you need
the stars of the show
- Whole peeled tomatoes28 ounces
- Extra-virgin olive oil¼ cup
- Garlic4 cloves
- Fresh basil leaves¼ cup
read it twice. buy it once.
Steps
go slow. the good part can’t be rushed.
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Crush the tomatoes
Pour the tomatoes and their juice into a bowl. Squeeze each tomato in your hand until it breaks into rough pieces. Cut out any hard cores or skin pieces as you find them.
Squeeze low over the bowl. Tomato juice squirts.
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Warm the garlic
Pour the olive oil into a large, wide skillet and add the garlic. Set it over medium heat. When the garlic starts to sizzle gently and smells sweet, after about 1 minute, it's ready. Stir in the red pepper flakes if you're using them.
Garlic should be pale gold at most. If it browns, it will taste bitter, so lift the pan off the heat.
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Add the tomatoes
Add the crushed tomatoes and juice. Pour the water into the can, swirl it, and add that to the pan too. Stir in the salt.
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Simmer
Bring to a lively simmer, then cook, stirring now and then, until the sauce is thick enough that a spoon leaves a trail and the oil turns orange and gathers at the edges, about 15 minutes. Don't go past 25.
About 15 min. Cook mode has a timer for this step.
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Finish with basil
Take the pan off the heat. Stir in the torn basil, a pinch of pepper and more salt to taste. If you used a sprig, fish out the stem before serving.
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Toss with pasta
For the best result, drain pasta a minute early, toss it in the skillet with the sauce and a splash of pasta water for 1 minute, and serve.
Good to know
the stuff I’d tell you over the phone
- Smooth sauce? Blend it with an immersion blender after step 4. Sweeter? A small pinch of sugar will help if the tomatoes are sharp.
- Use fresh tomatoes in summer. Peel 2 pounds of ripe plum tomatoes, chop them, and simmer 5 to 10 minutes longer.
- To double, use a wide pot and cook a few minutes longer. It freezes well.
- Storage. Refrigerate, covered, up to 5 days. Freeze in a jar or container for 3 months. Reheat gently on the stove.
Questions, answered
asked and answered at the kitchen counter
What's the difference between marinara and pasta sauce?
Marinara is the quick one, made from tomatoes, garlic, olive oil and basil, cooked about 15 to 20 minutes. Many pasta sauces add onions, meat or herbs and simmer longer.
Can I use crushed tomatoes?
Yes. It's quicker, though the sauce is smoother and a bit flatter. Whole tomatoes crushed by hand give a better texture.
Why is my marinara bitter or acidic?
Burnt garlic is the usual cause of bitterness. Acidity comes from underripe tomatoes, so try a pinch of sugar or a longer simmer.
Can I make marinara ahead?
Yes. It keeps in the fridge for 5 days and tastes the same, or better, on day two. It freezes for 3 months.
How do I thicken marinara sauce?
Simmer it uncovered a few minutes longer in a wide pan. Don't add flour or cornstarch; tomatoes thicken as water evaporates.
From the table
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Published October 29, 2026.