Longer Cooked Very Garlicky Marinara Sauce
Immerse yourself in the rich, simmering flavors of this Longer Cooked Very Garlicky Marinara Sauce, a true celebration of bold and savory Italian cooking. Bursting with the harmonious blend of 12 thinly sliced garlic cloves, sweet San Marzano tomatoes, and aromatic oregano, this sauce takes its time, simmering gently for up to two hours to develop a depth of flavor that’s unmatched. A touch of granulated sugar balances the acidity of the tomatoes, while a handful of fresh basil leaves adds a bright, herbaceous finish. Optional butter rounds out the sauce with luxurious richness. Perfectly versatile, this garlic-forward marinara shines over pasta, as a pizza base, or simply with crusty bread for dipping. With its mix of classic ingredients and slow-cooked technique, this make-ahead sauce is a must-have staple for comforting, homemade Italian meals.
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Recipe Information
Ingredients
- 3 tablespoons extra-virgin olive oil
- 12 cloves garlic cloves, thinly sliced
- 0.5 teaspoon crushed red pepper flakes
- 56 ounces canned whole San Marzano tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon granulated sugar
- 1 teaspoon dried oregano
- 1.5 teaspoons kosher salt
- 0.5 teaspoon freshly ground black pepper
- 8 leaves fresh basil leaves
- 2 tablespoons unsalted butter (optional)
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-low heat.
Add the sliced garlic and sauté gently for about 2-3 minutes, stirring often, until fragrant and just starting to turn golden. Do not let the garlic burn.
Stir in the crushed red pepper flakes and cook for another 30 seconds to release their flavor.
Carefully add the canned tomatoes along with their juices. Use a spoon or clean hands to crush the whole tomatoes into smaller pieces.
Stir in the tomato paste, sugar, oregano, salt, and black pepper. Mix until well combined.
Reduce the heat to low, cover the pot partially with a lid, and let the sauce simmer gently for 1.5 to 2 hours, stirring occasionally to prevent sticking.
About 20 minutes before the sauce is finished cooking, taste and adjust seasoning if needed. Add the fresh basil leaves, tearing them roughly before stirring into the sauce.
For a richer flavor, stir in the butter just before serving, allowing it to melt into the sauce completely.
Remove the sauce from heat and let it cool slightly. If desired, blend the sauce with an immersion blender for a smoother consistency, or leave it chunky for a more rustic texture.
Serve hot over pasta, as a pizza base, or alongside crusty bread. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition Facts
Calories |
925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 169 mg | 7% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 48.0 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 234 mg | 18% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3174 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
