Vegetarian Tomato Sauce (Marinara)
Few sauces are as satisfying to make from scratch as a classic marinara, and this one delivers that deep, slow-cooked flavor in about 20 minutes. San Marzano tomatoes are the real star here — their natural sweetness and low acidity mean you barely need to do anything to coax out a rich, brick-red sauce that tastes like it simmered all afternoon. Sliced garlic bloomed gently in olive oil with a pinch of red pepper flakes builds a fragrant base that makes the whole kitchen smell incredible. Crushing the tomatoes by hand keeps the texture rustic and uneven, which gives the finished sauce a homemade character no jar can replicate. Torn fresh basil and a finishing drizzle of good olive oil stirred in at the end keep everything bright and vibrant. This is the kind of foundational recipe that works over pasta, as a pizza base, or spooned over roasted vegetables — endlessly versatile and completely plant-based without any compromise on flavor.
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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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