There is something deeply satisfying about a marinara that comes together with just a handful of real ingredients and zero shortcuts. Garlic slowly coaxed in good olive oil, crushed San Marzano tomatoes, a pinch of heat from red pepper flakes, and fresh basil stirred in at the very end — this is the kind of sauce that makes everything it touches taste better. Because it's built entirely from whole, straightforward pantry staples, there's no need to scrutinize labels for hidden grain-based additives or thickeners that can sneak into store-bought versions. The technique here is simple but deliberate: low heat on the garlic, a steady simmer to concentrate the tomatoes, and patience that pays off in a sauce with real body and depth. That optional pinch of sugar is a small trick that balances the acidity of the tomatoes without masking their bright, fresh flavor. Spoon it over pasta, use it as a pizza base, or keep a jar in the fridge all week — it holds up beautifully and only seems to get better the next day.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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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