About 15 Minute Flavorful Marinara Sauce
As I’ve grown older, there are two truths that always seem to be consistent in my life:
- I love pasta.
- I have a weakness for wholesale clubs.
On the surface these two may not be related, but think about this: have you ever walked down the “cooking” isles at Costco? Or perused all the canned goods? Because if you have, surely you’ve seen the giant boxes of delectable pasta and all the screaming-to-be-cooked canned vegetables (of which there is now a wide variety of organic options). They have the building blocks for all the good pasta dishes, and you can buy them in bulk.
I’m getting goosebumps just thinking about it.
And now you see my problem. Or, as I like to think of it, my potential for an endless stream of tasty carb-loaded dinners.
So with a kitchen fully loaded to make tons of pasta, it’s probably no surprise that I do exactly that. Over the past few months I’ve come up with a staple marinara sauce that I use for just about everything – dips, sauce, a bed for stuffed shells, you name it – and since I have even more plans for it in the future, it only seemed fitting to (finally) post a recipe of the sauce on it’s own. I think it’s earned the right. And it’ll save me a lot of typing.
What I like most about this recipe is that it’s flavorful – I put an extra helping of garlic, olive oil, and thyme to help kick things not a notch, but there are notes in the recipe if you’d like yours a little more tame. Another perk is that you can control just how thick & chunky (or smooth!) you’d like the sauce to be, because I understand that there are times you might want to whole heartily appreciate a tomato-based sauce while there are others where you might want to direct the focus on the other parts of the dish. With this recipe, you can totally go either way.
For me personally? I like a chunkier sauce. Because images like this just make me want to grab a piece of garlic bread and dive right in.
15 Minute Flavorful Marinara Sauce
- Determine how chunky you'd like your Marinara sauce to be. If you'd prefer a smoother sauce, pour both cans of tomatoes in a food processor and pulse until smooth. If you'd like a chunkier sauce, only pulse one can of tomatoes and leave the other can of diced tomatoes as-is. When finished, set the tomato sauce aside.
- In a large skillet, warm the extra virgin olive oil over medium heat.
- Add garlic to skillet and cook until golden brown and fragrant, about 2-3 minutes.
- Pour in prepared tomato sauce, thyme, red pepper flakes, and salt. Stir sauce until thoroughly incorporated, especially along the sides where the olive oil may sit.
- Cover sauce but leave lid slightly askew, so that steam may escape (but still prevents sauce from splattering everywhere). Reduce heat and allow to simmer for 10 minutes or until desired thickness, stirring occasionally.