Marinara pasta sauce is the basis of Italian tomato recipes and is so vesatile it is worth perfecting for your own tastes and using for a quick delicious meal. Marinara sauce freezes very well so make a whole lot and just defrost as much sauce as you need. I usually let the pasta sauce cool and then put it in jiffy bags divided into portions.
What you need
1/4 cup of olive oil
4 cloves of garlic crushed
1 tin of chopped peeled Italian tomatoes
3 basil leaves chopped
1/2 teaspoon of dried oregano
salt and pepper to taste
Place garlic and olive oil in large sauce pan and cook over a medium heat until the garlic turns white.
Add the tomatoes with their juice, the basil, oregano and season with salt and pepper.
Bring the sauce to the boil, reduce the heat and simmer the sauce for about 20 minutes until thickened and reduced.
Marinara sauce is the basis of many italian dishes and can be served as it is over pasta, over sauteed chicken breasts with some mozarella cheese melted on top. Add some seafood and a dash of white wine for a fabulous seafood pasta.