Easy Marinara Sauce
The red sauce that fixes your entire week.
Timing: 30 mins
Easy Marinara Sauce
The red sauce that fixes your entire week.
Timing: 30 mins
Key move
Bloom the garlic in the oil gently for 60-90 seconds, until fragrant but not browned, to build the sauce's base flavor without bitterness.
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The Setup
- Cutting Board
- Chef's Knife
The Mise en Place
5 of 9Your prep station before cooking begins
The Aromatics (0/1)
The Spice Blend (0/2)
The Braise (0/2)
My sauce tastes bitter or burnt.
Ah, that's usually the garlic. When we bloom it, we want it just fragrant, about 60-90 seconds in the oil. If it gets too dark, it turns bitter. For a mild bitterness, a tiny pinch…
My sauce seems watery and the flavor isn't intense.
That sounds like we didn't let enough moisture evaporate during the simmer.
Chef's Notes
For deeper flavor, sauté aromatics like onion and garlic until deeply golden brown before adding tomatoes.
Simmer uncovered for the last 30 minutes to allow the sauce to thicken naturally.
Serve over pasta, use as a pizza sauce base, or dollop onto grilled chicken or fish.
Sauce can be made up to 3 days ahead; flavors meld and improve overnight.
The Method
BLOOM
Warm oil in a pot. Add garlic (and flakes) and cook gently 60-90 seconds.
Burn risk: Spices scorch fast. Keep heat moderate and stir; once fragrant, add liquid or aromatics.
Garlic is fragrant but not browned
TOMATO
Add crushed tomatoes + salt + herb.
Tomatoes, salt, and herbs are added to the pot
SIMMER
Simmer uncovered 20-25 minutes, stirring occasionally.
Sauce is simmering and has reduced in volume
FINISH
Taste. Add pepper. Add butter (1 tbsp) (optional). Add sugar (1 tsp) only if harsh/too acidic.
Seasonings and optional ingredients have been added and stirred in
SERVE
Use immediately or cool and store.
Sauce is ready to be served or stored
Related Techniques
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