Simple, authentic marinara with San Marzano tomatoes, fresh basil, and garlic. This recipe focuses on quality ingredients and slow simmering to concentrate flavors, creating a versatile sauce for pasta, pizza, and dipping.
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Empty the canned tomatoes into a bowl and crush them by hand, removing any hard stem ends or skins. Reserve all juices.
Heat olive oil in a large saucepan over medium heat. Add sliced garlic (and red pepper flakes if using) and cook gently until fragrant and pale golden. Do not burn the garlic.
Carefully add the crushed tomatoes and their juices to the pan (oil may splatter). Add the basil sprig and season with salt.
Bring to a gentle , then heat to low. uncovered, stirring occasionally, until sauce has thickened and oil rises to the surface, about 30-40 minutes.
Remove and discard the basil sprig. Taste and adjust seasoning with additional salt if needed.
Stir in torn fresh basil leaves just before using or serving.
