Cook garlic:
In a medium saucepan, heat olive oil over medium-high. Add garlic; cook until fragrant, about 1 minute.
Add tomatoes:
Add red-pepper flakes (optional) and tomatoes, breaking them up as you go. Season with salt and pepper.
Simmer sauce:
Bring to a boil, then reduce to a rapid simmer. Cook, stirring often, until sauce thickens, about 15 minutes. Stir in oregano leaves.
Storing
If you aren't using all the sauce straight away, cool it completely and transfer to an airtight container. (Note: tomato sauce can stain plastic containers.) Store in the refrigerator for up to four days or freeze for up to one month.
Thaw the sauce in the refrigerator overnight or thaw gently on the stovetop over medium low heat, stirring occasionally.
Frequently Asked Questions
Is marinara the same as tomato sauce?
There are many types of tomato sauce and cooks don't always agree on what makes marinara different from regular tomato. A classically trained chef considers tomato sauce to be made with butter and stock and cooked slowly—which is quite different from our quick-cooking simple tomato sauce.
Marinara sauce often contains more flavorings than a simple tomato sauce (but is fresher tasting and has a thinner consistency than a classic tomato iteration). Marinara often has garlic and onion, and may include tomato paste. It's also called red sauce, spaghetti sauce, or Sunday gravy.
Should I peel tomatoes before making sauce?
If you are using canned tomatoes, like our simple tomato sauce recipe does, you do not need to peel the tomatoes; store-bought canned tomatoes are already peeled. If you are using fresh tomatoes for sauce, you should blanch and peel them, since the skins have a bitter taste and will be lumpy in the sauce.
