Recipe by Chef Emstar
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.
Top Review by Dantana
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.
- 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
Directions See How It's Made
- 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.