Equipment
Ingredients
Aromatics
- 60 ml extra virgin olive oil, room temperature
- 4 garlic cloves, thinly sliced
- 1 g red pepper flakes
Tomatoes & Seasoning
- 800 g whole peeled tomatoes, canned
- 60 ml water
- 3 g sea salt
- 1 fresh basil, whole sprig
Nutrition (per serving)
Method
Pour the canned tomatoes with their juices into a bowl and crush them by hand until chunky. Remove any hard stem ends or skins that feel tough.
Combine olive oil and sliced garlic in a cold pot. Turn heat to medium-low and cook slowly, stirring often, until the garlic is pale golden and fragrant. Do not brown.
Add the red pepper flakes (if using), then immediately pour in the crushed tomatoes. Swirl the water in the empty tomato can to catch remaining juices and pour into the pot. Add the salt and whole basil sprig.
Increase heat to bring to a gentle bubble, then reduce to low. Simmer uncovered, stirring occasionally, until the sauce thickens and oil droplets appear on the surface.
Remove and discard the wilted basil sprig. Taste the sauce and adjust salt if needed. Stir in fresh basil leaves just before serving.
Chef's Notes
- San Marzano tomatoes are non-negotiable for a true Italian flavor profile; they have fewer seeds and sweeter flesh.
- Do not skimp on the olive oil. The quantity may seem high, but it emulsifies with the tomatoes to create a velvety, rich mouthfeel.
- For a smoother sauce, you can pass the finished product through a food mill, but the rustic chunky texture is traditional for marinara.
- The basil sprig added during cooking infuses a subtle herbal background, while fresh leaves at the end provide the aromatic punch.
Storage
Refrigerator: 5 days — Store in an airtight container.
Freezer: 6 months — Freeze in portions. Thaw overnight in the fridge before reheating.
Reheating: Simmer gently on the stove over low heat until warmed through.
