How to Make Marinara Sauce Using Fresh or Canned Tomatoes

Remove the skins from the fresh tomatoes (or use canned tomatoes).

Cut out the core from the tomatoes.

In a mortar and pestle, smash the garlic cloves with a teaspoon of salt until it forms a paste.

In a Dutch oven, heat the olive oil over medium heat.

Add the smashed garlic paste to the olive oil and sauté until golden and softened.

Add the prepared tomatoes to the pot and break them up by hand, leaving them chunky.

Add 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of red pepper flakes, and 1 tablespoon of dried oregano to the pot.

Stir the mixture and let it simmer until the sauce thickens, adjusting seasoning as needed.

Equipment Needed

Dietary

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