simmer · tomato sauce
NATIONAL AWARD WINNERPrep 5 minCook 15 minLidia’s Marinara
Independent adaptation of a publicly published Lidia Bastianich recipe. Not affiliated with, sponsored by, or endorsed by Lidia Bastianich.
Lidia Bastianich's Garlic-Basil Tomato Sauce, from the published recipe.
Ratio
Ingredients
- Olive Oil — 1/4 cup (60 ml)
- Garlic — 4 cloves sliced
- Tomato — 2 (28-oz) cans San Marzano crushed (1600 g)
- Salt — 1 tsp (6 g)
- Basil — 1/2 cup fresh (15 g)
- Red Pepper — pinch optional (0.5 g)
Method
- Pour to the lines in order (bottom → top): Olive Oil.
- Add: Garlic, Tomato, Salt, Basil, Red Pepper.
- Cap the jar and shake until combined.
- Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.
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Provenance
Italian-American chef of Felidia in New York; James Beard Outstanding Cookbook and Who's Who. Istria-rooted cooking taught widely on public television.
More from this kitchenFAQ
Can this go in a shake jar?
Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Lidia’s Italy marinara (published as “Lidia’s Marinara”). Full citation lives in Provenance.