How many ingredients were in the last marinara sauce recipe that you made?
If it was more than three (not including any oil or salt), you’re doing something wrong.
Or at least, that’s what I learned from making this 3-Ingredient Marinara Sauce. I still don’t fully understand how something that has three main ingredients can taste so good. But I do know that the magic must be in the tomatoes.
Should you make this sauce, you must use San Marzano tomatoes. I once tried this with regular canned tomatoes and was so, so disappointed. Don’t be like me. Don’t use regular tomatoes.
The other thing I love about this sauce besides the amazing flavor and simplicity of the recipe, is that it makes a lot of sauce. I made this batch that I photographed on a weekend and throughout the week we ate it on fresh pasta, smothered over spaghetti squash and crispy chickpeas, and as one of the best pizza sauces I’ve ever had.
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 2 28 ounce cans whole peeled San Marzano tomatoes
- 10 basil leaves, finely chopped
- salt and pepper, to taste
- Heat the olive oil in a large saucepan over medium heat. Once the oil is warm, add the garlic and cook for 1-2 minutes or just until the garlic is starting to turn golden. Add the two cans of tomatoes, with their juices. Rinse the cans with a little bit of water and add the tomato-water to the pan along with some salt and pepper. I added about a teaspoon and a half of salt.
- Let the sauce bubble away over medium heat for about 20 minutes, stirring occasionally, until some of the liquid has reduced. Use a wooden spoon to smash any whole tomatoes against the side of the pan.
- Stir in the basil, reduce the heat to low, and continue to cook for about 15 more minutes, stirring occasionally. Remove from heat and add more salt and pepper, if necessary, to taste.