Classic Marinara Sauce

Tomato • Garlic • Basil — Italy

The 30-minute tomato sauce under half of Italian cooking — pizza, pasta, meatballs, eggs. Make a double batch and freeze it flat in bags.

Ingredients

• 800 g — Whole peeled tomatoes, canned (28 oz can)
• 45 ml — Extra-virgin olive oil (3 Tbsp)
• 20 g — Garlic, thinly sliced (4 cloves)
• 2 g — Chili flakes (½ tsp)
• 4 g — Granulated sugar (1 tsp, optional)
• 8 g — Fine sea salt (1½ tsp)
• 10 g — Fresh basil (½ cup leaves)

Step-by-Step Method

1. Bloom, don't burn. Garlic slices in olive oil over medium-low until just golden at the edges, 2 minutes. Chili flakes for the last 10 seconds.
2. Crush by hand. Add the tomatoes crushed between your fingers — rustic chunks beat a blender here. Rinse the can with a splash of water and add it.
3. Simmer 25 minutes. Gentle bubbles, lid ajar, until the oil rises in orange pools and the raw tomato smell turns sweet. Salt, and sugar only if your tomatoes are sharp.
4. Basil at the end. Tear basil in off the heat. Rest 10 minutes before using — the flavor settles. Keeps 5 days refrigerated, 3 months frozen.

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