Ginger Free Tomato Sauce (Marinara)
A great marinara is one of those foundational recipes that makes everything else in the kitchen better, and this one delivers deep, bright tomato flavor with almost no effort. San Marzano tomatoes bring a natural sweetness and low acidity that means the sauce practically builds itself, and crushing them by hand keeps the texture rustic and satisfying. Garlic is coaxed slowly in olive oil until pale golden and fragrant, which gives the whole pot a mellow, savory backbone without any harshness. A pinch of red pepper flakes adds just enough warmth, and torn fresh basil stirred in at the end keeps things tasting vibrant and garden-fresh. For anyone avoiding ginger, this recipe is completely straightforward — every ingredient is exactly what it says it is, with no spice blends or hidden additions to second-guess. A finishing drizzle of good olive oil pulls it all together into something that tastes like it simmered all afternoon, even on a weeknight.
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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
For finishing
- 1 tbsp extra-virgin olive oil, for finishing
Instructions
- 1
Pour the tomatoes and their juices into a large bowl and crush them by hand until broken into rough, uneven pieces — some chunks are fine.
- 2
Heat 3 tbsp olive oil in a large saucepan over medium-low heat. Add the sliced garlic and red pepper flakes and cook, stirring occasionally, until the garlic is pale golden and fragrant, about 3–4 minutes. Watch closely, as the garlic can brown quickly.
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