Ginger Free Classic Marinara Sauce
A great marinara doesn't need a long ingredient list to deliver serious flavor, and this one proves it beautifully. Fragrant garlic blooms slowly in good olive oil, San Marzano tomatoes get hand-crushed right in the pan, and a handful of torn fresh basil finishes everything off with a bright, herby lift. The result is a sauce with real depth — rich, a little silky, and just the right balance of sweet and savory. For anyone avoiding ginger, jarred sauces can be a minefield since some brands sneak unexpected spices or flavor enhancers into the mix. Making it from scratch with these straightforward pantry staples means you know exactly what's in the pot. Spoon it over pasta, use it as a pizza base, or dunk a torn piece of crusty bread straight in — honestly, no judgment there.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 can (28 oz) whole peeled san marzano tomatoes
- ½ tsp kosher salt, plus more to taste
- ½ tsp granulated sugar (optional)
- 6 fresh basil leaves, torn
Instructions
- 1
Heat the olive oil in a large saucepan over medium-low heat until it shimmers. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2–3 minutes. Watch closely — garlic can brown quickly and will turn bitter.
- 2
Pour the canned tomatoes and their juices into the pan. Using a potato masher or fork, crush the tomatoes into rough, uneven pieces directly in the pan.
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