Almond Free Classic Marinara Sauce
There is something deeply satisfying about a marinara sauce made entirely from scratch, and this one delivers that rich, slow-simmered flavor without any of the guesswork. Garlicky, bright, and just a little spicy from the red pepper flakes, it hits every note you want from a classic Italian tomato sauce. San Marzano tomatoes are the real star here — their natural sweetness and low acidity mean the sauce develops incredible depth with minimal effort. Jarred sauces can be a minefield for anyone avoiding tree nuts, since some brands sneak in almond-based thickeners or are processed on shared lines, so making your own is genuinely the smarter move. Every ingredient in this recipe is straightforward and easy to verify, giving you total confidence in what's going into the pot. The torn fresh basil stirred in at the end adds a fragrant, herby finish that no store-bought version can really replicate. Toss it with pasta, spoon it over pizza dough, or use it as a dipping sauce — this is the kind of recipe you'll come back to again and again.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 can (28 oz) whole peeled san marzano tomatoes
- ½ tsp kosher salt, plus more to taste
- ½ tsp granulated sugar (optional)
- 6 fresh basil leaves, torn
Instructions
- 1
Heat the olive oil in a large saucepan over medium-low heat until it shimmers. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2–3 minutes. Watch closely — garlic can brown quickly and will turn bitter.
- 2
Pour the canned tomatoes and their juices into the pan. Using a potato masher or fork, crush the tomatoes into rough, uneven pieces directly in the pan.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!