Recipe By thedailygourmet
Published Dec 16th
Prep 15m Cook 35m Additional - Ready In 50m
Servings 4 cups Calories 106.9

You might just stop buying store-bought marinara sauce, especially because homemade Neapolitan sauce is so simple to make! I personally find sweet basil is sweet enough to not need any additional sweetener. Serve on top of pasta or use as a sauce for pizza or lasagna.

Recipe Ingredients

  • 4 pounds tomatoes
  • ¼ cup extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  • 10 leaves fresh basil, roughly chopped

Cooking Directions

  1. 1 Score an "x" in the bottom of each tomato. place tomatoes in boiling water for a minute, carefully remove tomatoes and plunge into an ice bath. The tomato skin will peel off easily.
  2. 2 Bring a large pot of water to a boil. Working in several batches, place tomatoes in the boiling water for 1 minute. Carefully remove and plunge into an ice bath. Transfer to a work surface and remove skins.
  3. 3 Heat oil in a heavy saucepan over medium heat. Add garlic and cook until lightly browned and fragrant, about 45 seconds. Add tomatoes, crushing each one by hand. Add salt, pepper, and red pepper flakes. Cook, stirring every few minutes, until sauce starts to thicken, 20 to 25 minutes.
  4. 4 Stir in fresh basil and remove from the heat. Serve immediately.

Nutrition Facts

  • Calories 106.9
  • Carbohydrate 9.5 g
  • Fat 7.5 g
  • Fiber 2.8 g
  • Protein 2.1 g
  • Saturated Fat 1 g
  • Sodium 302.4 mg
  • Sugar 6 g

Chef's Notes

To use later, cool sauce to room temperature and store in the refrigerator for 1 week or freeze for longer.
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