This Simple Marinara Sauce is the perfect building block for all kinds of dishes. It makes a great sauce for pasta (try Tru-Roots for a gluten free pasta brand), and I love it over Zucchini Noodles. It’s great for lasagna and as a pizza sauce. Really, it’s my all-purpose ‘use it for everything’ tomato sauce. The quantities in this recipe make enough sauce for about 1 pound of pasta or 2 pounds zucchini noodles. This recipe is super easy to multiply to make a huge batch for the freezer. Just freeze in 2 cup packages for future use. That way, you can cook once and have this tomato sauce for many meals to come.
To mince garlic by hand, lay the side of a chef’s knife over a clove of garlic and use your fist to smash it, being careful to stay away from the edge of the knife.
Chop across the smashed cloves until the pieces become very small. That’s all there is to minced garlic. There’s nothing quite like freshly minced garlic, and the stuff that comes in a jar doesn’t even come close!
When sautéing garlic it’s best not to brown it. Sauté until fragrant, 30-45 seconds, and have your tomatoes ready to pour in because garlic can burn quickly.
After simmering, you can leave the sauce with some texture or purée it in a blender for a smooth sauce.
We’re trying ‘meatza’ with this sauce tonight, and I hope it turns out. The concept of ‘meatza’ is to replace the crust on a pizza with meat; an interesting proposition. One of the things that I miss the most right now is pizza, so I’m working on a couple of recipes with pizza flavor to pacify myself. I figure it’s got to be better than the gluten free crusts I’ve tried. After all, I love the idea of replacing Italian sausage for the crust far more than cardboard like crusts. If we have any luck, I’ll follow up with a recipe!
Our greatest success so far is the Meat Lover’s Pizza Burger – the recipe uses a fresh tomato sauce, but in the winter we make it with this Simple Marinara Sauce.Print
- 2 Tablespoons olive oil
- 2 cloves garlic, minced
- 1 bay leaf
- 2 – 28 ounce can whole tomatoes, (San Marzano or Muir Glen)
- 1 Teaspoon sea salt
- Break up the tomatoes by hand, or blend them lightly in the blender until chunky.
- Place a saucepan over medium high heat. Add the olive oil and sauté the garlic until fragrant but not browned.
- Add the bay leaf, tomatoes, and sea salt. Simmer over medium for 10 minutes, reduce the heat to low and simmer for another 10 minutes until the sauce becomes thick.
- Use this sauce as desired, in all manner of yummy dishes.