Tomatoes: Use high-quality canned tomatoes or fresh tomatoes for the best taste. Canned tomatoes are more consistent in texture and taste.

Olive Oil: I recommend using extra virgin olive oil. Alternatively, you can replace it with cold-pressed olive oil.

Garlic: I strongly recommend that you use fresh garlic cloves for the best flavor – either minced or thinly sliced will work.

Dried Oregano: Dried oregano leaves have a stronger flavor compared to fresh oregano.

Red Pepper Flakes/Black Pepper: I like adding a pinch of red pepper flakes and ground black pepper for a little bit of heat. You can either add more or use less depending on how much you can tolerate heat.

Basil Leaves: Fresh basil leaves adds a beautiful flavor to the sauce. You can either use torn or thinly-sliced basil leaves.

Storing/Freezing: If not using straightaway, you can transfer the cooled marinara sauce to a mason jar and store in the fridge for up to 3 days. The sauce can be reheated on the stove or in the microwave before use. If you prefer to freeze it, you can store it in a freezer-safe container in the freezer for up to 3 months. When you are ready to use it, thaw it in the fridge overnight or in the microwave, and then reheat it on the stove.

Note: Always make sure to let the sauce cool to room temperature before storing it in the fridge or freezer, to preserve the quality and taste of the sauce.