Frank's Marinara Sauce

Frank's Marinara Sauce
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  • ¼ cup chopped fresh basil
  • 6 cloves garlic, lightly smashed
  • ¼ tsp. dried oregano
  • 1 Tbs. kosher salt; more as needed
  • ½ cup olive oil
  • 3 28-oz. cans Italian plum tomatoes, whole or crushed (I like San Marzano)
  • 1 tsp. freshly ground black pepper

If you're using whole tomatoes, put them in a large bowl and crush them with your hands. Discard any cores. In a 7-quart or larger saucepot, heat the oil on medium heat. Add the garlic and sauté until lightly golden brown, about 2 minutes. Add the tomatoes and salt. Bring to a boil, reduce the h...

View full recipe at Fine Cooking


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