Simple Homemade Marinara Sauce

1. Crush Tomatoes

Take the can of whole San Marzano tomatoes and crush them in a large bowl. Pour one cup of water into the empty can, swish it around to catch any remaining juices, and set this aside.

2. Heat Olive Oil and Cook Garlic

Heat 1/4 cup of extra-virgin olive oil in a large skillet over medium heat until it's hot but not smoking. Add the slivered garlic cloves and cook them until they sizzle, being careful not to let them brown.

3. Add Tomatoes and Seasonings

Stir in the crushed tomatoes along with the reserved tomato water, your choice of dried chile or a pinch of crushed red pepper flakes, the kosher salt, and dried oregano if you're using it. Stir everything well to combine.

4. Add Basil and Simmer

Place the fresh basil sprig on the surface of the sauce. Let it wilt for a moment before submerging it into the mixture. Simmer the sauce gently until it thickens and the oil on the surface turns a deep orange, about 15 minutes.

5. Remove Basil and Chile, if used

Once the sauce has thickened and the flavors are well combined, remove the wilted basil sprig and the chile if you used one. Your homemade marinara sauce is now ready to serve.