Marinara for Pizza Sauce

When tomatoes are in season, it’s time to make marinara.

We use our San Marzano tomatoes here because they’re a great cooking tomato with low juice and a nice balance of natural sugars and acidity. We recommend using either Paisano or San Marzano here because other heirloom varietals are too juicy to make a great sauce. 

San Marzano tomatoes on cutting board with jar of hot pepper flakes and bottle of olive oil.
2 lbsSan Marzano tomatoes
3cloves of garlic
1/2bunch of basil
1/2 tsphot pepper flakes
2 tbspolive oil
1 tspsalt
San Marzano tomatoes getting diced with sharp blade.

Wash, core and cut tomatoes into chunks. Peel and slice the garlic. Pick and finely chop basil. 

Chunks of San Marzano tomatoes mixed with basil in a large pot.

Heat 2 tbsp of olive oil in a non-reactive pot. Once your oil just begins to shimmer, add garlic, hot pepper, and basil. They should sizzle!

Cook for about 30 seconds and then add your tomatoes and salt. Be careful to not add too much salt early on because as you cook the tomatoes down, flavors will concentrate and you’ll end up with over-seasoned sauce. 

Marinara for pizza sauce being poured into clear Stasher reusable bag.

Bring tomatoes to a boil and then reduce heat to simmer. Cook down until the sauce thickens, about 45 minutes.

Move to a blender and blend until you have a smooth consistency for spreading on a pie. Adjust seasoning if necessary and allow to cool before storing in jars or Stasher Bags in the freezer (if keeping for more than a week).

Up close shot of Stasher reusable bag filled with marinara for pizza sauce.