Simple 10-Minute Tomato Sauce (Marinara)

One of the most popular recipes on this blog has been my san marzano tomato sauce that I posted a number of years ago.  And I have to say, it's popular for good reason, it's a fabulous recipe.  But honestly, it takes quite a bit of time to prepare, and 9 times out of 10 I prefer this simple marinara that only takes about 10 minutes to make.  Let me show you how it's done.

Before you do anything, make sure you have the can of crushed tomatoes open and place it near the stovetop.

In a heavy-bottom sauce pan, heat extra virgin olive oil, minced garlic, and optional crushed red pepper flakes over medium high heat.

Saute the garlic for about 1 minute until fragrant, being careful not to let the garlic burn.

Immediately pour the crushed tomatoes, salt, and pepper into the pan and stir well.  Simmer, stirring occasionally, for 10 minutes. 

If you want to add the optional fresh basil, add a whole sprig about 5 minutes after adding the crushed tomatoes to the saucepan.

Just stir the sprig into the sauce and let it simmer away for the remaining 5 minutes.

Remove the saucepan from the heat and get ready to add the magic ingredient, a pat of butter.  Yes, butter!  So to recap, the crushed red pepper flakes are optional, the fresh basil is optional, but the butter is NOT optional!  You'll thank me later.  You're welcome.

Just before serving, remove the wilted and discolored basil.  It's imparted all its wonderful flavor into the sauce so we don't need it anymore.   Enjoy!  

Item's used to make this recipe:

(affiliate links)

• Mauviel stainless rondeau https://amzn.to/3DWKaQX

• SMT tomatoes https://amzn.to/3HFNYFP

• Cento tomatoes https://amzn.to/3sBfP3I

• Muir Glen tomatoes https://amzn.to/34O7mSb

• Tuttorosso tomatoes https://amzn.to/34o02NC

• Sclafani tomatoes https://amzn.to/3uDa1co

• la valle tomatoes https://amzn.to/34G7za9

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Simple 10-Minute Tomato Sauce

makes about 3 cups

Printable Recipe

Ingredients

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1/4 teaspoon crushed red pepper flakes (optional)

• 28-ounce can of crushed tomatoes (suggested brands: smt, cento, muir glen, tuttorosso, sclafani, la Valle)

• 1/2 teaspoon kosher salt (or half as much table salt or fine sea salt)

• 1/4 teaspoon ground black pepper

• 1 sprig of basil (optional)

• 1 tablespoon butter (don't leave this out - it's magic)

Directions

1. In a large saucepan, heat olive olive oil, garlic, and optional crushed red pepper flakes until garlic is fragrant, about 30-60 seconds.

2. Add crushed tomatoes, salt, and pepper; stir well.

3. Bring sauce to a boil, then reduce heat to low and simmer for about 10 minutes (or up to 30 minutes if you have the time). If using optional basil, add it whole during the last 5 minutes of cooking, then discard.

4. Remove from heat and stir in butter until melted.

Roasted Red Pepper Sauce

This roasted red pepper sauce with garlic and romano cheese is absolutely amazing!  Roasting the peppers intensifies their flavor and if a little of the charred skin gets mixed into the final sauce, all the better.  This is the perfect way to use up sweet bell peppers that are a little past their prime.  Let me walk you through the process.

Start by roasting the peppers.  I like to roast whole peppers over an open flame on the stovetop or barbeque grill.  Another method that works well is to cut out the stem and seeds, then cut the peppers so they will lay flat on a foil-lined sheet pan (skin side up) and pop them under the broiler until the skin blisters and bubbles and turns black.

Place the blackened peppers in a bowl.

Cover well with plastic so the peppers can steam, which will loosen the skin.  Allow them to cool completely.  This can be done a day or two ahead of time - just pop the covered bowl into the fridge.

This is what my peppers looked like after spending the night in the fridge.  See all the liquid in the bottom of the bowl?  It's absolutely full of flavor, so I'm definitely not going to throw it away.  

Note:  You may not see that much liquid if you use your roasted peppers right away.

Strain and reserve any juices that may collect in the bowl.

Ok, now it's time to get a little messy.  I like to use a paper towel to pull the charred skin off the peppers.  I've also used a spoon or butter knife to scrape it away.  One word of caution - do not rinse the peppers under running water.  It will wash all that wonderful flavor away.  

The charred skin will remove quite easily.  Don't worry if some charred bits remain - they will add a lovely flavor to the sauce.

It's hard to believe that under that black blistered jacket, a vibrantly luscious pepper awaits. 

I told you we were going to get a little messy, but as soon as you taste this sauce you'll know it was oh so worth it!! 

Now that we've removed the charred skin, it's time to remove the stem and seeds.  The peppers are so soft, you can literally pull the stem and seeds right out. 

Now roughly chop the lovely roasted peppers and set them aside until needed.  Make sure you do this before you proceed with the recipe so you can add them to the pan at exactly the right moment.

In a large skillet over medium high heat, saute garlic in olive oil.

Stir constantly for 30-60 seconds - being careful to not burn the garlic.  As soon as you can smell the garlic, add the chopped peppers.

Mmmm. 

Sprinkle in the salt and pepper.

And a pat of butter.  Butter makes everything better. 

And here's where the sauce gets real good - add fresh basil, the best herb on earth! 

Cook, stirring occasionally, for about 10 minutes.  

I wish every person reading this could smell the lovely aroma wafting out of my skillet.  I promise you would head straight into the kitchen to make this sauce. 

Place the entire contents of the pan into a blender.  Get every last drop!

Oh, and don't forget to add the strained pepper juice too.  

Add grated romano cheese.  You could also use parmesan, but romano has a little more flavor.

And a.dd a touch of cream. 

Pulse, pulse, pulse to blend. 

Don't blend it too much - it's nice if the sauce retains some texture.

Serve over pasta.  I hope you are starving, because you're going to want seconds for sure.  Enjoy! 

Items used to make this recipe:

(affiliate links)

• stainless garlic press https://amzn.to/3dDfW5p

• box grater https://amzn.to/2YUkIaz

• nutribullet https://amzn.to/3RzgE7l

• rondeau https://amzn.to/3dvDeKC

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Roasted Red Pepper Sauce

makes enough sauce to dress 1 pound pasta

Printable Recipe

Ingredients

• 2 tablespoons extra virgin olive oil

• 2 cloves garlic, minced

• 2 roasted red bell peppers, peeled, seeded, and roughly chopped (reserve juices)

• 10-12 medium fresh basil leaves

• 1/4 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 1 tablespoon unsalted butter

• 3/4 ounce romano cheese, grated

• 1 tablespoon heavy cream

Directions

1. In a large skillet, heat olive oil over medium heat.

2. Add garlic and stir constantly for 30-60 seconds.

3. Add chopped red peppers, basil, salt, pepper, and butter; cook, stirring occasionally for about 10 minutes.

4. Remove mixture from heat and place pepper mixture, cheese, and cream in a blender; pulse until blended, but still a little chunky.

5. Serve over cooked pasta.