After my successful search for San Marzano tomatoes a few days ago, it was time to try them out. This sauce was quick and easy to make after working late,and I’m sure we’ll be making it again soon.
20-Minute Marinara Sauce
Credit: Homemade with Love by Jennifer Perillo
1 tablespoon extra-virgin olive oil
2 garlic cloves
1 (28-ounce) can whole peeled San Marzano tomatoes
Handful of fresh basil leaves, torn into pieces
Sea salt and freshly ground black pepper
Heat the olive oil in a 2-quart pot over medium heat. Add the whole garlic cloves and cook until fragrant and golden,1 to 2 minutes, shaking the pot once or twice so the garlic browns evenly.
Using your hands, squeeze the tomatoes over the pot. (Alternatively, you can break the tomatoes up in a bowl if you’re worried about oil popping up when the liquid makes contact with the hot oil, or you can puree the tomatoes in a blender for a smoother sauce.) Add the remaining liquid from the can. Add the basil, season with the salt and pepper to taste, and stir. Reduce the heat to medium-low and let cook for 15 minutes. If not using immediately, let sauce cool completely before storing it in the refrigerator (it will stay fresh for up to 3 days).
**Use for Homemade Manicotti