20 Minute Marinara Sauce
This quick marinara sauce comes together in only 20 minutes. Whole San Marzano tomatoes are crushed and simmered with garlic and fresh basil, creating a rich and flavourful base. A pinch of sugar balances the acidity. It yields one quart and can be kept in the fridge for a week or frozen for longer storage.
Ingredients
- 2 teaspoons olive oil
- 2 garlic cloves, peeled and left whole
- 28 ounces can whole san marzano tomatoes
- handful fresh basil leaf, torn
- 1 pinch sugar
- salt & freshly ground black pepper, to taste
Method
- Warm the olive oil in a deep, heavy bottomed 2-quart pot. Add the garlic cloves and cook until they become fragrant and turn a golden colour.
- Crush the whole San Marzano tomatoes by hand and add them to the pot. You can do this in a separate bowl first to avoid any oil splatter.
- Pour in any leftover liquid from the tomato can and give everything a good stir.
- Add the torn basil leaves, a pinch of sugar, and season with salt and freshly ground black pepper.
- Allow the sauce to simmer for 20 minutes. Once cooled, it can be refrigerated for up to one week or frozen for two months in an airtight container.
Nutrition (per serving)
Sodium1136400 mg
Recipe details
CategorySauces
AuthorBrookelynne26
