You are here: Home » Recipes » Jennie’s Marinara Sauce Jennie’s Marinara Sauce Kitchen Tested Yield 1 pieces This classic pasta sauce is so easy, there's no reason to buy the bottled stuff. PrintEmail Ingredients 2 teaspoons olive oil2 garlic cloves, peeled and left whole1 can (28-ounce) whole San Marzano tomatoes Handful of fresh basil leaves, torn1 pinch sugar Salt and freshly ground pepper, to taste Instructions Heat olive oil in a deep, heavy bottomed 2-quart pot. Add garlic and saute until very fragrant and golden. Using your hand, crush tomatoes and add to the pot—this can be done beforehand in a bowl if you’re worried about any oil popping up when the liquid makes contact with the hot oil. Pour any remaining liquid from the can and stir. Add the basil, sugar and season with salt and pepper. Let simmer for 20 minutes. May be stored in the refrigerator for up to one week or in the freezer for two months, stored in an airtight container. Makes about 1 quart. Recipe by Jennifer Perillo.