San Marzano Marinara Sauce

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San Marzano Marinara Sauce

No wine, no onions, and no breaking the bank! You only need 30 minutes and 6 ingredients to make this incredible San Marzano Marinara Sauce!

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: marinara sauce, Spaghetti Sauce, Tomato sauce

Servings:

Calories: 38kcal

Author: Ali Mairet

Equipment

2-gallon capacity, heavy-bottom stock pot

Ingredients

½ cup olive oil extra virgin
12 cloves fresh garlic
½ teaspoon crushed red chili flakes
106 ounces canned San Marzano whole peeled tomatoes, undrained 2-3 ounces more or less still works
6 bay leaves
½ teaspoon Diamond Crystal kosher salt to taste

Instructions

Thinly slice the garlic. Have all the ingredients ready including opening the can(s) of tomatoes.
Heat the olive oil In a heavy-bottomed pot over a burner set at medium heat.
Add the garlic slices to the oil. They should start sizzling. Stir frequently for 1-3 minutes until they just barely start to toast.
Then, add the chili flakes. Turn the burner to low. Stir constantly for 30 seconds.
Add the whole peeled tomatoes and their juices by either hand-crushing each tomato into the pot or using a potato masher to crush the tomatoes after being added to the pot. Dispose of any old basil leaves from the can.
Add the bay leaves and bring to a low simmer. You are looking for a small amount of bubbling.
Simmer for 25-60 minutes, stirring occasionally. The sauce is beautiful at 25 minutes, however, a bit longer is also fantastic to allow the bay leaves to continue infusing the sauce. Taste the sauce to see if it needs salt.
Remove the bay leaves before serving with your favorite pasta topped with freshly torn basil.

Notes

Tip: Canned tomatoes vary in salt, so wait to salt your marinara sauce towards the end after you have tasted it.

Storage Information

Store & keep fresh: Let sauce cool to room temperature, then store in an airtight container in the refrigerator for up to 5 days.

How to freeze: First, let the sauce cool to room temperature – then transfer it to a freezer-friendly ziplock bag and press the air out. Lay the bag flat until it is frozen. Afterward, you can move it to where it fits best. Store in the freezer for up to 4 months.

Nutrition