Marinara is the most basic tomato sauce for pasta and pizza, consisting only of tomatoes, olive oil, garlic, and minimal seasonings. With so few ingredients, the quality of the tomatoes and olive oil is critical. The recipe below calls for fresh tomatoes. A combination of very ripe plum and beefsteak is best; plum tomatoes are fleshier with fewer seeds, while beefsteaks have a balanced, delicious flavor. If fresh tomatoes are not in season, by all means substitute canned whole tomatoes, preferably the imported variety from Italy (or other high-quality tomatoes). It is imperative that the garlic doesn’t color at all in the beginning, as this will give the sauce an unpleasant bitterness. That’s why the garlic and the oil are heated together briefly over moderate heat. Then the tomatoes are quickly added (after only 30 to 45 seconds), which will help keep the garlic from browning. This sauce is used in the lasagne on page 386, but it’s also perfect over ricotta-filled ravioli (page 369) or tossed with spaghetti and sprinkled with freshly grated Parmigiano-Reggiano or Romano cheese.
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