Quick and Easy Marinara Dipping Sauce Recipe
A simple and flavorful marinara dipping sauce made with garlic, dried herbs, and tomato sauce. Perfect for dipping breadsticks, mozzarella sticks, or as a complement to various Italian dishes. This sauce simmers gently to meld the flavors, delivering a rich and aromatic experience in just 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Ingredients
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, peeled and smashed
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 15 ounces tomato sauce
- Salt, to taste (about 1/4 teaspoon recommended)
Instructions
- Heat the oil: Warm the olive oil in a small saucepan over medium-high heat until shimmering and hot, ready for sautéing.
- Sauté garlic: Add the smashed garlic cloves to the hot oil and sauté, stirring occasionally, until the garlic is browned and aromatic, about 3 to 4 minutes. Be careful not to scorch. Remove the garlic cloves and discard them to keep the sauce smooth and prevent bitterness.
- Add herbs: Stir in the dried basil and oregano into the hot oil and cook for about 30 seconds until fragrant, releasing their essential oils and flavor.
- Simmer sauce: Reduce the heat to medium and stir in the tomato sauce and salt. Stir well to combine, then let the sauce simmer gently for about 10 minutes to allow the flavors to meld together beautifully.
- Keep warm or store: Once simmered, keep the marinara sauce warm over low heat until ready to serve, or let it cool completely and store covered in the refrigerator for later use.
Notes
- Use fresh garlic for a more vibrant flavor, but be sure to remove it after browning to avoid overpowering the sauce with bitterness.
- Dried herbs are preferred here for a concentrated flavor; however, fresh basil and oregano can be used if desired, added towards the end of simmering.
- Adjust the salt to taste depending on your tomato sauce’s sodium content.
- This sauce also doubles as a great base for pasta or pizza when thicker and more robust texture is desired.
