For that homemade marinara, your Italian grandmother was supposed to teach and did not for whatever reason (if it makes you feel any better none of my grandparents are Italian nor taught me how to make marinara, I got this from a cookbook).
- 28 oz can of crushed tomatoes (strongly recommend crushed over a whole tomato; crushed yields a greater quantity)
- 4 cloves of minced garlic (I prefer the smash-and-chop technique myself)
- 2 tbsp of olive oil (any cooking oil will do really)
- 1/4 tsp of thyme
- 1/4 tsp of oregano, and
- 1/2 tsp of salt and black pepper each.
- Warm the garlic in the oil (making sure it does not burn) for about a minute.
- Add all of the other ingredients; bring to a boil then reduce heat to a simmer (and cook off any unwanted liquid*).
- Let cool and serve over whatever you so choose!
If you used a can of crushed tomatoes, the recipe will yield about 24-28 oz of marinara, while crushed tomatoes will yield about half as much.
*This sauce is perfect for storing in the fridge and reheating when necessary. You will need a nice glass container, such as an old marinara jar, or something thick enough to withstand the initial heat after cooking yet strong enough to be used continuously.