Prep 5 mins
Cook 15 mins
A tasty, quick marinara sauce for busy nights.
Make and share this Quick Marinara Sauce recipe from Food.com.
- 2 -3 tablespoons extra virgin olive oil
- 4 cloves garlic, chopped fine
- 2 -3 pinches crushed red pepper flakes
- 1 (28 ounce) can whole tomatoes, seeded and coarsely chopped
- 1 (28 ounce) can crushed tomatoes
- 2 sprigs fresh oregano, chopped fine (about 1 Tablespoon)
- 1⁄4 cup flat leaf parsley, chopped fine
- 12 -15 leaves fresh basil, sliced thinly (I usually stack them and use a scissors)
- coarse salt and black pepper (to taste)
- Heat deep skillet over medium-low to medium heat.
- Add oil and garlic and crushed pepper flakes.
- Let garlic begin to sizzle in oil (stir frequently to keep garlic from browning and turning bitter).
- Add tomatoes and crushed tomatoes.
- Stir in herbs and spices and let sauce come to a boil.
- Reduce heat and let sauce simmer 10 minutes or until ready to serve.
- Serve over your favorite pasta.
Awesome! I've made MANY marinara sauces and this one is one of my fav's! Quick, perfect, tasty.....everything you could ask for. I used dried oregano and double the garlic but followed everything else as stated. Thank you!
Was going to give four stars, but the men in the house loved it so much I went with five (also because of ease of preparation!)<br/><br/>I'm always looking for a quick marinara that lets me use fresh basil, and this was a winner! I was not as enthusiastic as my boyfriend and my brother, but they loved it so much I'm wondering if maybe I have a cold or something blocking my taste buds? <br/><br/>Either way, easy, quick and delicious!
The sauce was very good. I made a half recipe since I was trying it for the first time. I used a 28 oz can of crushed tomatoes. I also used my stick blender to really smooth out the sauce. I found I had to add about 1/2 tsp sea salt and about 1 Tbsp brown sugar. After I added those two ingredients....it was perfect! I will definitely make up a lot of this during the summer when I have my fresh herbs growing in the garden. Should be good on my Chicken Parm too. I made this for a Braciole tonight. Thanks for posting. It was quick and easy! UPDATE: I make this all the time now - love it! I always have some in the freezer in small containers for chicken parm and things like that. I like it because it has no meat or cheese in it and I can add it to just about anything because of that!