Anti Inflammatory Classic Marinara Sauce
Few sauces are as deeply satisfying as a slow-simmered marinara, and this one earns its place at the center of the table. Extra-virgin olive oil forms the backbone here, and it's worth noting that this particular fat is one of the most celebrated ingredients in anti-inflammatory eating — rich in polyphenols and healthy monounsaturated fats that support the body rather than stress it. San Marzano tomatoes bring lycopene and natural sweetness, while garlic and red pepper flakes add bold, functional flavor with compounds that researchers have long associated with reducing inflammation. Fresh basil stirred in at the end keeps its brightness and adds one more layer of plant-based goodness without any heat damage. The technique is straightforward — bloom the aromatics gently, crush the tomatoes right in the pan, and let everything simmer until the sauce thickens into something glossy and deeply flavored. No refined seed oils, no processed additives, no mystery ingredients — just a short list of whole foods doing exactly what they're supposed to do. Spoon it over pasta, use it as a pizza base, or keep a jar in the fridge all week for easy, nourishing meals.
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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)
Can be omittedgranulated sugar
- 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.
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