This simple, slow-simmered marinara builds all its flavor from garlic-infused olive oil, crushed whole tomatoes, and a hit of red pepper flakes for gentle heat. Fresh basil sprigs and dried oregano steep right into the sauce as it reduces, giving it that deep, rounded flavor you can't get from a jar. A touch of sugar balances the acidity of the tomatoes, while a slow simmer thickens everything into a glossy, rich-red sauce. It's the kind of base sauce that works over pasta, spooned onto pizza, or stirred into a baked dish, and it comes together with pantry staples and one pan. This one's a natural fit for a vegetarian kitchen, no adjustments needed to enjoy it as written.
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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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