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Authentic Italian Marinara Sauce

Authentic Italian marinara sauce with rustic pieces of tomato and sliced garlic in a stainless steel pan.

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Authentic Italian Marinara Sauce made with tomatoes, extra virgin olive oil, garlic, and fresh basil. Simple ingredients and a short simmer create a rich, rustic tomato sauce that’s proof sometimes less really is more.

Ingredients

Scale
  • 2 cans (28 oz each) whole peeled San Marzano tomatoes (see TOMATO note below)
  • 3 tablespoons high-quality extra virgin olive oil
  • 45 cloves of fresh garlic, thinly sliced (avoid using minced garlic for this style)
  • 1 pinch of crushed red pepper flakes (optional)
  • 1 tsp fine sea salt, plus more to taste
  • 68 leaves of fresh basil, torn

Instructions

  1. Pour the canned tomatoes into a large bowl. Crush them gently using your hands or a potato masher, breaking them into bite-sized pieces while preserving some of their rustic, chunky texture.
  2. Heat the extra virgin olive oil in a large saucepan or heavy-bottomed skillet over medium heat. Add the sliced garlic and red pepper flakes, cooking for about 30 to 45 seconds until fragrant. Be careful not to let the garlic brown, as this can add a bitter flavor.
  3. Immediately pour in the crushed tomatoes and all reserved juices. Season with sea salt. Bring the sauce to a gentle boil over medium heat, then reduce the heat to medium-low.
  4. Let the sauce simmer uncovered for 15 to 20 minutes, stirring occasionally. This reduces the water content slightly and concentrates the sweet tomato flavors.
  5. Taste the sauce and adjust with more salt or a pinch of sugar if it tastes too acidic. Remove the pan from the heat and stir in the torn fresh basil right before serving.

Notes

  • TOMATO – For the most traditional flavor, use D.O.P.-certified San Marzano tomatoes if you can find them. Their natural sweetness and lower acidity make them ideal for a simple marinara. If they aren’t available, any good-quality whole peeled tomatoes will still make an excellent sauce.