by When we want a quick weeknight spaghetti sauce, we make this Marinara Sauce. It comes together in less than 30 minutes (although you can simmer if longer, if you want). While the Sunday Sauce is probably my favorite recipe for flavor- this Marinara is my “go to” sauce & the one that we make most often.
This is another recipe that originally came from Glenn’s mom. When she makes it, she simmers her tomatoes first, and then breaks them up with a potato masher or fork. Rather than break the tomatoes up that way, I just pulse the tomatoes a few times in my food processor (or blender) to slightly break them up.
However you break down the tomatoes, you don’t want to break them down too much. The texture of the Marinara Sauce is very different from the Sunday Sauce. Sunday Sauce is a smooth sauce whereas this Marinara sauce has quite a bit of texture left in the tomatoes. And instead of Basil, the Marinara Sauce uses Oregano as the spice.
Like the Sunday Sauce, I wasn’t given measurements with this sauce…. so I just figured out the ratios after watching it be made a few times. Basically- for each 28-can of Whole Peeled Tomatoes used, I add 1 clove chopped garlic, 3/4 teaspoon salt, 1 Tablespoon Oregano, and 1/4 teaspoon crushed red pepper.
This recipe is a bit heavy on Oregano, so if you don’t like a lot of spice in your Marinara, start off with 1 or 2 teaspoons of Oregano instead of 1 Tablespoon. Then after the sauce has simmered for about 10- 15 minutes, taste it, and add more spices as needed.
Marinara Sauce
Ingredients
- 1 28-ounce can Whole Peeled Tomatoes
- 1 clove Chopped Garlic
- ¾ teaspoon Salt
- 1 Tablespoon Oregano (adjust to taste)
- ¼ teaspoon Crushed Red Pepper
- 1 teaspoon Olive Oil
Instructions
- Pulse the Whole Peeled Tomatoes in a food processor (or blender) for a few seconds. You just want to break up the tomatoes- do not blend it until smooth- there should still be plenty of texture & even a few chunks in it.
- Heat a large skillet over medium heat, and add a little Olive Oil. Add 1 clove chopped garlic, and sauté for 1-2 minutes to release the fragrance.
- Add the can of Whole Peeled tomatoes.
- Add salt, oregano, and crushed red pepper. Stir to combine.
- Allow the sauce to come to a boil, then cover & reduce heat to a simmer. When you cover the pan, you want to off-set the lid slightly so that steam can escape easily.
- While the sauce is simmering, bring a large pot of water to a boil. Cook spaghetti or your favorite pasta according to package directions. Drain the pasta.
- Plate the pasta and ladle the Marinara Sauce over the top. Enjoy!
Notes
- If you don’t want to break the tomatoes up in a blender or food processor, once the tomatoes have been simmering for a few minutes with the spices, use a potato masher or fork & break up the pieces of tomatoes. This can be quite a process, though… because you will need to come back several times over 30 minute simmering time & break up the tomatoes more until it is a nice even chunky texture.
- One can of tomatoes will make between 2-3 servings because the tomatoes tend to cook down a little bit while simmering. I do always have some leftover when cooking for 2 adults; however, if making for 3 adults, there’s just not quite enough for everyone to comfortably have enough sauce for their pasta & dipping their bread in, etc.
- This recipe is very heavy on the oregano. If you are not a fan of heavily spiced Marinara Sauce, then reduce the amount of oregano that you add at the beginning (to 1 or 2 teaspoons rather than 1 Tablespoon). Then taste the sauce after it has been simmering for about 15 minutes, and add more spices as neede.
- I usually simmer the sauce for about 25-30 minutes total.
