Martha Stewart Three-Ingredient Marinara, quick enough for any weeknight, starts with canned whole tomatoes pureed smooth with olive oil and garlic. Simmer it in one skillet and spoon this easy homemade sauce over spaghetti, pizza dough, or warm bread in 20 minutes.
Toss it with pasta and fresh basil for a fast summer dinner, or freeze in jars for busy nights ahead. The whole batch stands or falls on the tomatoes, so reach for San Marzano or the best whole peeled brand on your shelf.
Martha Stewart Three-Ingredient Marinara
Course: Side DishCuisine: American, ItalianDifficulty: Easy4
servings5
minutes15
minutes110
kcalGlossy, bright, and tangy with a warm garlic kick: a velvety tomato sauce from three pantry staples and fifteen minutes on the stove.
Ingredients
1 can (28 ounces) whole peeled tomatoes
2 tablespoons olive oil
4 cloves garlic, minced
Salt and pepper
Directions
- Puree the tomatoes: In a food processor, puree tomatoes until smooth.
- Toast the garlic: In a straight-sided skillet, heat oil over medium. Add garlic and cook until fragrant, about 30 seconds.
- Simmer the sauce: Add pureed tomatoes and season with salt and pepper. Bring to a simmer and cook until thickened, about 15 minutes.
FAQs
Can I use crushed tomatoes instead of whole peeled?
You can, but whole peeled tomatoes give you more control over the final texture. Crushed tomatoes vary by brand in how smooth or chunky they are. With whole peeled, you puree them to exactly the consistency you want, and San Marzano whole peeled tend to have the richest flavor with the lowest acidity.
How long does homemade marinara last in the fridge?
Keep it in a sealed glass jar or airtight container for up to 5 days in the fridge. It also freezes well for up to 3 months in freezer-safe containers. Leave about half an inch of headspace if you freeze in glass, since the sauce expands.
What can I serve three-ingredient marinara with?
Toss it with any pasta shape, spread it as pizza sauce, spoon it over chicken or eggplant parmesan, or use it as a dipping sauce for breadsticks and mozzarella sticks. For a simple dinner for two, cook 8 ounces of spaghetti and toss with the full batch.
Can I add other ingredients to this basic marinara?
Red pepper flakes, about 1/4 teaspoon, add heat, and a small handful of fresh basil stirred in at the end brightens everything. Anchovy paste, about 1 teaspoon dissolved in the oil before the garlic, adds savory depth without tasting fishy. Add extras after mastering the base so you know what each one changes.
Why did my marinara turn out watery instead of thick?
The sauce needs a full 15 minutes at a steady simmer, not a rolling boil, to reduce properly. Use a wide straight-sided skillet rather than a tall pot, since the extra surface area helps moisture evaporate faster. If it is still thin after 15 minutes, cook 3 to 5 more minutes uncovered and stir occasionally.
