When my husband and I return from our travels and are craving some home cooking, I prepare this sauce. Fresh tomatoes are my first choice, but when they are not available, I make it with canned Italian tomatoes. Buy the best ones you can find, since good imported tomatoes, which are packed when they are ripe, cook up sweet and never need added sugar. For a smoother sauce, pass the tomatoes through a food mill before adding them to the pot.

Marinara sauce is a classic Italian tomato-based sauce known for its rich, robust flavor and versatility in countless dishes. This savory sauce is made from simple ingredients such as tomatoes, garlic, onions, herbs, and spices, creating a vibrant and aromatic base that complements a variety of dishes. The name “marinara” is derived from the Italian word “marinaro,” meaning “sailor,” suggesting its origin as a sauce used by sailors to accompany their meals at sea.

Marinara sauce is characterized by its smooth texture and balanced combination of tangy, sweet, and savory flavors. It is often used as a base for pasta dishes, including spaghetti and meatballs, lasagna, or baked ziti. Additionally, it serves as a versatile sauce for pizza, dipping breadsticks, or accompanying seafood and chicken dishes.

While there are countless variations of marinara sauce, the essence of this traditional recipe lies in the careful balance of ingredients and the slow simmering process to allow the flavors to meld together. Marinara sauce can be made with fresh tomatoes or canned tomatoes, and various herbs and spices can be added to enhance its taste, such as basil, oregano, and red pepper flakes. Whether enjoyed as a comforting homemade sauce or a staple in Italian cuisine, marinara sauce is a beloved and timeless component that adds depth and flavor to a wide range of dishes.

Makes 2½ cups

INGREDIENTS

• 2 large garlic cloves, halved
• Pinch of crushed red pepper
• ¼ cup extra-virgin olive oil
• 3 pounds plum tomatoes, peeled, seeded, and chopped, with their juice, or one 28-ounce can Italian tomatoes, with their juice
• Salt
• 4 fresh basil leaves, torn into bits

INSTRUCTIONS

1. In a large saucepan, cook the garlic and red pepper in the oil over medium heat until the garlic is golden but not browned, about 4 minutes. Discard the garlic.
2. Add the tomatoes, with their juice, and mash them with a potato masher or the back of a spoon.
3. Add salt to taste, bring to a simmer, and cook for 20 minutes, or until the sauce is thickened.
4. Just before serving, stir in the basil.

VARIATIONS:

• Pizzaiola Sauce: Finely chop the garlic, and cook for just a minute or two. Do not discard. Add 1 teaspoon dried oregano along with the tomatoes.