Classic Marinara Sauce

From the kitchen of Carly

Slow-cooked tomatoes, garlic, and basil meld into a silky, concentrated sauce that tastes like summer in a pot. Patient simmering builds deep flavor. Make it ahead and freeze for weeknight pasta nights that taste anything but rushed.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/4 cup olive oil
  • 11 small onion, finely chopped
  • 14 garlic cloves, thinly sliced
  • 12 sprigs basil
  • 12 (28-ounce) cans whole peeled tomatoes

Instructions

  1. Heat oil in a medium heavy pot over medium. Cook onion, stirring occasionally, until very soft, 8, 10 minutes. Add garlic and cook, stirring occasionally, until very soft, about 5 minutes; stir in basil. Add tomatoes, crushing with your hands as you go; season with salt and pepper and bring to a simmer. Reduce heat; simmer gently, stirring occasionally, until sauce is thick, about 1 hour. Season with salt and pepper. Let cool.

  2. Sauce can be made 1 week ahead. Cover and chill, or freeze up to 3 months.