Prep 5 mins
Cook 25 mins
Marinara is traditionally a very simple sauce. You can certainly substitute fresh herbs for the dried ones if you have them on hand. That would be 3 or 4 sprigs oregano, 2 sprigs thyme, and a small handful of basil chiffonade.
- 1 tablespoon olive oil
- 6 garlic cloves, minced
- 1 (28 ounce) can san marzano tomatoes
- 2 teaspoons dried Italian herb seasoning
- 1 teaspoon balsamic vinegar
- Heat the olive oil in a medium size saucepan. Add the garlic and saute until translucent. Be careful not to let it start to brown or toast.
- Add the herbs first and stir for 30 seconds. Then add the tomatoes with their juices and balsamic.
- Puree in a blender or with an immersion blender. Simmer for 20 minutes.
- Taste for salt and add as needed. If the sauce is little acidic, you can add a little bit of sugar or agave nectar.
This is how marinara sauce should be made! Simple is better with true marinara and this hits it right on. Instead of dried herbs, I used a whole sprig of basil on top, let it cook with the sauce and then fished it out.
Wonderful garlic flavor! This is so easy and has a nice flavor and texture. I made Sunday as written and think next time will add just a bit more balsamic vinegar as it kind of got lost with all the other flavors, used in the making of Smothered Chicken Breasts With Spinach which I made on Monday. Will be keeping both recipes on hand, thanks for the post.