One of the things I loved about living in Naples, Italy for two years was learning from the Italian chefs! These chefs could elevate any dish simply by using fresh ingredients and as few ingredients as possible. I have used organic canned tomatoes in this recipe for convenience, however, I also love my roasted version too. I simply bake up some fresh tomatoes, pulse them in my food processor, and then follow the steps below. I also like to use dried oregano and sometimes I leave it out. Anchovies work well with this sauce too – just toss in about three when you add in the garlic. They also give another depth of flavour.
This is my go-to basic marinara sauce recipe we love generously putting on our homemade pizza, pasta, lasagne, zoodles, with white fish, even as a dip with my Everything Seed Crackers! We just love this sauce and its simplicity so much. Unlike store-bought sugar and industrialized vegetable and seed oil-laden sauces, this one contains honest, real, and whole ingredients that your brain and body will love.