Fresh Marinara Sauce

Preparation info

  • Makes about

    six cups

    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This is the kind of red sauce we make most often at home. It’s cooked only a few minutes, so the freshness of the tomatoes doesn’t turn into sweetness. The flavor of fresh basil—which we have growing outside in all the nonfreezing months—is a top note.


  • Two 28-oz. cans whole plum tomatoes with basil
  • ¼ cup extra-virgin olive oil


  1. Drain and reserve the juice from the canned tomatoes. Put the canned tomatoes in a food processor and process almost to a puree. (You can also do this by squeezing the tomatoes with your fingers in a bowl.) Set aside.
  2. Heat the oil in a large saucepan over high heat until it shimmers. Add the garlic, crushed red pepper, and oregano, and cook for 1 minute. Add th