After 80 failed attempts at the perfect red sauce, I decided to apply the keep it simple, stupid principle to my marinara. Guess what? It worked.

super simple pomodoro
  • 1 28oz can of peeled plum tomatoes in juice with nothing added (if you can find a can that indicates they are from the San Marzano region in Italy your mouth will thank you)
  • ¼ c olive oil
  • 4 to 6 cloves garlic, crushed
  • 1 T dried oregano
  • 1 T sugar
  • ½ t salt
  • ¼ t black pepper
  • ¼ t red pepper flakes
  1. Heat olive oil in a heavy bottomed sauce pan until it shimmers, add your crushed garlic, stir and cook for 3 minutes. I prefer to not let my garlic brown at all.
  2. Add the tomatoes, sugar, spices and let the sauce simmer for 20 minutes.
  3. Crush the tomatoes with a wooden spoon (I like to hit the sauce with an immersion blender for just a minute).
  4. Toss over pasta or veggies and enjoy!