July 19, 2010


Sometimes dishes using a simple, short list of ingredients is more complex and fulfilling in flavor than those with a laundry list of specialty items; one of those dishes is marinara sauce. Sometimes people try to make marinara more complicated than it has to be. They like to add extra spices or herbs or vegetables when in reality all of those things are quite unnecessary. The perfect marinara only involves a small handful of quality ingredients, some simmer time and love. Lots of love.

Perfect marinara sauce

- 1 large can San Marzano whole tomatoes. Use these, they make a difference.
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Fresh torn basil leaves (I rarely measure fresh herbs, so use whatever feels good)
- 1 tsp dried oregano
- 1/2 tsp red pepper flake
- S&P, to taste

- Hand crush tomatoes in a large bowl and set aside.
- Add 1 tbsp olive oil to a large sauce pan and saute aromatics on medium heat until they begin to sweat.
- Add crushed tomatoes, rest of the olive oil, and herbs and seasoning. Bring to a boil and then turn down to a simmer. Keep on low until serving. Serve over pasta, spaghetti squash, or whatever you desire!

A good Italian girl knows how to make a killer marinara sauce. I pride myself in being a good Italian girl.

Sometimes I like a food item or dish so much that I could bathe in it; this is one of those times.


  1. Marinara is one of the things I love to make but struggle to get right from scratch (i.e. without canned tomatoes). There are nights though when I just want something simple and easy, and this looks perfect! Italian is always a winner in my book.

  2. A good quality canned tomato is perfectly fine for marinara; I actually prefer it to fresh. My grandmother always used San Marzano, so if it works for her, then I know it's good. :)