The Best Italian Marinara Sauce Recipe (That's So Easy To Ma

• servings: 4 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

½ cups extra virgin olive oil

10 cloves garlic (sliced thinly)

28 ounces chopped tomatoes (28 ounces = 800 grams = 2 regular sized cans or 1 large can)

1 bunch fresh basil (washed and chopped (substitute with 1 tablespoon dried basil)

1 teaspoon salt (taste and adjust at the end of cooking)

½ teaspoon pepper (taste and adjust at the end of cooking)

1 pinch red pepper flakes (optional) red pepper flakes (or a small whole chili, or chili flakes)

1½ teaspoons sugar (or 1 tablespoon honey (taste and adjust at the end of cooking, or skip completely if you like)

1 tablespoon balsamic vinegar

Directions

Cook garlic in olive oil for 2 minutes without browning.

Heat the olive oil on a medium heat in a pan with a large surface area (such as a large frying pan or cast iron pan), then add the sliced garlic. Cook for a couple of minutes without browning the garlic.

Add tomatoes, basil, seasoning and half a can of water.

Add the chopped tomatoes, basil and salt and pepper to the pan. Half fill the empty tomato can with water and add that to the pan, too. If using, also add the pinch of red pepper flakes/chili.

Let simmer for 20 to 30 minutes until thickened.

Let the sauce simmer for 20 to 30 minutes, or until the sauce has thickened and reduced to your liking (it shouldn't be too watery, or too thick).

Adjust seasoning and add sugar and vinegar.

Taste the sauce, then adjust the seasoning if necessary. Also stir in the sugar/honey (if you like) and the balsamic vinegar.

Nutrition

• Calories: 294 kcal
• Total Fat: 27 g
• Saturated Fat: 4 g
• Unsaturated Fat: 23 g
• Sodium: 868 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 2 g
• Total Sugars: 7 g
• Protein: 2 g