A great marinara is one of those foundational recipes that makes everything else in the kitchen better, and this one is as pure and satisfying as it gets. San Marzano tomatoes, good olive oil, garlic, and fresh basil — that's really all you need to build something deeply flavorful. Crushing the tomatoes by hand keeps the texture rustic and uneven, which means the sauce clings beautifully to pasta rather than sliding right off. The slow bloom of garlic and red pepper flakes in olive oil before the tomatoes go in is the kind of small step that makes a noticeable difference in the final depth of flavor. Because every ingredient here is naturally grain-free and straightforward, there's no need to scrutinize labels or worry about hidden fillers that sometimes sneak into jarred sauces. A pinch of sugar at the end is optional but handy for taming any sharpness from the tomatoes, and the finishing drizzle of olive oil gives the whole thing a glossy, restaurant-quality finish. Spoon it over pasta, use it as a pizza base, or just tear some bread and go to town.
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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
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.
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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