Marinara Sauce
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Marinara Sauce

This marinara sauce recipe only takes about twenty minutes to make and tastes so much better than storebought! 
Course Sauce
Cuisine Italian
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 4 servings
Calories 168kcal
Author Tempie

Ingredients

  • 1 (28 oz.) can of whole plum tomatoes (such as Muir Glen)
  • 1 cup of water
  • 1/4 cup extra virgin olive oil
  • 4 large cloves of garlic , peeled and slivererd
  • 1 small carrot finely grated
  • pinch of red pepper flakes
  • 3/4 tsp fine sea salt
  • 1/4 tsp dried oregano
  • 1 large fresh basil sprig (2 if small)

Instructions

  • Pour tomatoes into a large bowl and crush with a potato masher or with your hands. Pour 1 cup water into tomato can and slosh it around so that you get all the juices left behind. Reserve.
  • Heat the olive oil in a large skillet over medium heat. When hot, add the sliced garlic.
  • When the garlic begins to sizzle (make sure not to brown), pour in the tomatoes and reserved water. Stir in the grated carrot, red pepper flakes, oregano and sea salt.
  • Place the sprig of basil (stem and all) on top of the sauce. Allow it to wilt and submerge into the sauce. Simmer until the sauce has thickened some, about 15 minutes. Check the seasonings, adjust if necessary, then serve or let cool, place into an airtight container and place into fridge until using.

Notes

1.It's very important to use a large skillet instead of a deep sauce pan to make your sauce. The larger surface area allows the water to evaporate quicker.
Adapted from Lidia's Commonsense Italian Cooking.
Estimated Nutrition Facts: