While all tomatoes are at their flavor peak in the summer, fresh plum tomatoes—with their meaty texture and low moisture content can make good tomato sauce year-round. This recipe will also work with canned tomatoes if you don’t have fresh on hand. Make a double batch, serve some over pasta for a prerun meal, and freeze the leftover sauce for dinner another night.
Jump to RecipeMethod :
- Slice the tops off the tomatoes (if using fresh) and discard. Cut the tomatoes into quarters. In a food processor, combine the tomatoes, garlic, vinegar, oregano, and salt. Process until smooth.
- Transfer to a medium saucepan over medium heat. Stir in the oil. Raise the heat to high and bring the sauce to a boil. Reduce the heat to low and simmer for 30 minutes, or until slightly thickened. Taste and adjust for seasoning, if necessary.
Easy Marinara Sauce
While all tomatoes are at their flavor peak in the summer, fresh plum tomatoes—with their meaty texture and low moisture content can make good tomato sauce year-round. This recipe will also work with canned tomatoes if you don’t have fresh on hand. Make a double batch, serve some over pasta for a prerun meal, and freeze the leftover sauce for dinner another night.
Ingredients
- 1 pound plum tomatoes or 1 can (15 ounces) diced or crushed tomatoes
- 4 cloves garlic very coarsely chopped
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- ½ teaspoon salt plus more if needed
- 3 tablespoons extra-virgin olive oil
Instructions
- Slice the tops off the tomatoes (if using fresh) and discard. Cut the tomatoes into quarters. In a food processor, combine the tomatoes, garlic, vinegar, oregano, and salt. Process until smooth.
- Transfer to a medium saucepan over medium heat. Stir in the oil. Raise the heat to high and bring the sauce to a boil. Reduce the heat to low and simmer for 30 minutes, or until slightly thickened. Taste and adjust for seasoning, if necessary.