This simmering marinara starts with garlic slowly gilded in olive oil until it turns golden and fragrant, then infused with a hit of red pepper flakes for gentle heat. Crushed whole tomatoes simmer down with sugar, dried oregano, and fresh basil sprigs until the color deepens and the sauce thickens into something rich and glossy. It's the kind of low-effort, high-reward sauce that tastes like it simmered all day, with bright, herby notes balanced against the natural sweetness of the tomatoes. Ladle it over pasta, spoon it onto a pizza base, or use it as a dip — it's a versatile staple that fits beautifully into a plant-based kitchen. Simple pantry ingredients and one pot are all it takes to get a jar of this on hand for the week ahead.
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Combine the olive oil and smashed garlic cloves in a medium saucepan over medium-low heat. Cook, turning the garlic occasionally, until the cloves are golden and fragrant, about 6–8 minutes. Remove and discard the garlic cloves using a slotted spoon or fine-mesh strainer, leaving the infused oil in the pan.
Add the red pepper flakes to the infused oil and cook for 30 seconds, until fragrant.
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