Ingredients and Weight:
- San Marzano tomatoes (crushed): 28 ounces
- Onion (chopped): 1 medium
- Garlic (minced): 4-5 cloves
- Olive oil: 1/4 cup
- Dried oregano: 1 teaspoon
- Dried basil: 1/2 teaspoon
- Sugar: 1 tablespoon (optional, to balance acidity)
- Salt and black pepper: to taste
- Fresh basil (for garnish): ¼ cup
Preparation Time:
15 minutes
Cooking Time:
1 hour
Difficulty Level:
2 (Easy to Moderate)
Preparation Method Steps:
- In a heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium heat.
- Add the onion and cook until translucent, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes and bring to a simmer.
- Add the oregano, basil, sugar (if using), salt, and pepper.
- Reduce heat to low and simmer for 45-60 minutes, or until the sauce has thickened and reduced slightly.
- Season to taste with additional salt and pepper, if necessary.
- Garnish with fresh basil leaves before serving.
Nutritional Information:
(Per 1/2 cup serving)
- Calories: 100
- Fat: 4g
- Carbohydrates: 14g
- Protein: 3g
- Fiber: 2g
Dish Characteristics:
- Rich, savory, and slightly tangy flavor
- Rustic texture with a hint of sweetness
- Versatile sauce that can be used with pasta, chicken, or seafood
User Comments:
- "The best marinara I've ever had. The flavors are perfectly balanced and it's so easy to make."
- "Love the simplicity of this recipe. The sauce is packed with flavor and pairs well with any kind of pasta."
- "I added a little bit of red wine to the sauce for an extra depth of flavor. It turned out amazing!"
Special Precautions and Tips:
- For a smoother sauce, blend it with an immersion blender after it has finished cooking.
- If you don't have San Marzano tomatoes, you can use any other variety of canned crushed tomatoes.
- Let the sauce simmer for as long as possible to enhance its flavor.
- Serve the sauce over your favorite pasta, such as spaghetti, penne, or rigatoni.
