Prep 10 mins
Cook 20 mins
I found this recipe recently in Real Simple magazine. It is soooo good!!!!I changed it a little by using crushed canned tomatoes instead of whole or diced. This is so much better than jar sauce and much cheaper!! This is definately the best I've tasted.
- 14.79 ml olive oil
- 4 garlic cloves, thinly sliced (or chop if you like)
- 793.78 g can whole tomatoes or 793.78 g can diced tomatoes, undrained
- 1.23 ml red pepper flakes
- 7.39 ml dried oregano
- 4.92 ml kosher salt
- 4.92 ml sugar
- Heat the oil in a large saucepan over medium heat.
- Add the garlic and cook until golden but not browned (be careful not to burn), about 1 minute.
- Add the tomatoes and their juices, red pepper, oregano, salt, and sugar.
- Bring to a boil. Reduce heat to medium-low and simmer (crushing the tomatoes with the back of a wooden spoon if using whole) until the sauce thickens slightly, about 20 minutes.
- Remove from heat.
For a quick small amount of marinara sauce (for Vegetable Soup (Coral Tree Cafe)), this is the ticket! After 20 minutes of simmering, it was rather thin (like chunks of tomato in a tomato broth), but it reached an acceptable thickness after about an hour of simmering -- it all depends on what you prefer. Made for Zaar Chef Alphabet Soup tag game.
So easy and so basic...we loved the flavors and I loved the preparation...I cut the recipe in half for just the two of us and it was the perfect amount...I did keep the red pepper flakes the same because we enjoy the heat...at first I thought I made a mistake while tasting the sauce...but once I served it over the "Three Cheese Ravioli"...it had the correct amount of heat...thanks for posting this...it's a keeper...:)