Jarred sauce is fine on a busy night, but homemade marinara is barely more work and tastes incomparably better. With a few ingredients and a slow simmer, you get a sauce that is bright, deep, and exactly as garlicky as you want.
Start with good tomatoes
Canned whole tomatoes are your best bet most of the year, often better than mediocre fresh ones. Crush them by hand or with a spoon as they go into the pot. A good can of tomatoes is most of the battle, so it is worth buying a brand you trust.
Build the base
- Gently cook plenty of sliced garlic in olive oil until fragrant but not browned.
- Add the tomatoes, a pinch of salt, and a little sugar if they taste sharp.
- Toss in a basil stem or a pinch of red pepper flakes for warmth.
Let it simmer down
Lower the heat and let it bubble gently for thirty to forty-five minutes, stirring now and then. The sauce reduces, the flavors concentrate, and the raw tomato edge softens into something round and sweet. Finish with fresh basil and a knob of butter off the heat, which smooths out any remaining acidity. Toss it with pasta in the pan rather than spooning it on top, so every strand gets coated.