This is the kind of sauce that clings to your pizza or anything you're dipping with confidence—rich, tomato-forward, and kissed with herbs. It's got a rustic charm from hand-crushed San Marzano tomatoes, and just enough depth from a good spoonful of tomato paste and that little whisper of garlic.
Marinara (Pizza Sauce)
Ingredients
- 1 28 oz can of San Marzano tomatoes crushed by hand for a chunky consistency
- 1 6 oz can of tomato paste
- 1 garlic clove minced
- 3 tbsp fresh oregano chopped, or 1 tbsp dried oregano
- 1 tbsp fresh thyme chopped, or 1 tsp dried thyme
- 1 tbsp fresh basil chiffonade (thinly sliced), or 1 tsp dried basil
- Salt and freshly cracked black pepper to taste
Instructions
Get your base going
- In a medium saucepan over medium heat, drizzle in a touch of olive oil—just enough to shimmer. Once warm, toss in the minced garlic. Let it sizzle gently for about 30 seconds, just until it starts to smell golden and mellow—not browned, just fragrant like the start of something good.
Build the body
- Stir in the tomato paste and cook it down for 2–3 minutes. It should darken slightly and smell rich and almost sweet, like it's caramelizing. This step wakes up its full flavor and gives the sauce a beautiful backbone.
Add the stars
- Pour in the hand-crushed San Marzano tomatoes. If any big pieces slipped through your fingers earlier, give them a quick mash with your spoon now. Stir to combine with the paste and garlic.
Season
- Kill the heat at this point. Sprinkle in the oregano, thyme, and basil. It should smell herbaceous and bold, with the tomatoes mellowing into a warm, jammy sweetness. Using fresh herbs and allowing the residual heat to cook them will bring a brighter, more aromatic lift to the sauce—especially the basil, which adds a sweet, almost floral finish as it steams into the tomatoes.
Taste and tweak
- Add salt and freshly cracked black pepper to your liking. If the tomatoes are too tangy, a pinch of sugar and an ⅛ tsp of baking soda can round things out—just a whisper.
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