EFK Kitchen Ready
Erickson Homemade Marinara Sauce
Our simple family marinara uses San Marzano tomatoes, plenty of garlic, olive oil, tomato paste, and fresh basil. We use it for pasta, pizza, meatballs, and other dinners that need a straightforward red sauce.
From the EFK recipe collection
- Yield
- About 6 cups
- Cuisine
- Italian
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Pour the tomatoes into a large bowl and crush them thoroughly by hand to the texture you like.
- 2. Heat the olive oil in a heavy pot over medium heat. Add the garlic and cook gently until fragrant, taking care not to burn it. Add optional red pepper flakes if you want some heat.
- 3. Stir in the tomato paste and cook briefly so it blends into the oil and garlic.
- 4. Add the crushed San Marzano tomatoes, basil sprigs, and kosher salt. Stir well.
- 5. Bring the sauce to a gentle simmer and cook for 25–30 minutes, stirring occasionally, until the flavors come together and the sauce reaches the consistency you like.
- 6. Taste and adjust salt or red pepper flakes as needed. Remove the basil stems before serving.
- 7. Use with pasta, pizza, meatballs, or other EFK meals that call for a simple red sauce.
Food safety & storage
Cool leftovers promptly. Store in a covered glass container in the refrigerator for up to 4 days, or freeze for up to 6 months.
View this recipe on the original EFK website ↗