Breastfeeding Friendly Classic Marinara Sauce
A rich, garlicky tomato sauce made from scratch is one of those kitchen staples that makes everything taste better, and this one comes together with just a handful of wholesome ingredients. Extra-virgin olive oil forms the flavor base, and it's a great source of healthy monounsaturated fats that fit naturally into a nourishing postpartum diet. San Marzano tomatoes bring a naturally sweet, low-acid depth that's gentle on a sensitive stomach — something worth thinking about when you're nursing and paying closer attention to what goes into your meals. The fresh basil stirred in at the end keeps things bright and aromatic without any processed additives or preservatives you'd find in a jarred version. A gentle simmer does all the heavy lifting, so you're not standing over the stove for long — a real win when time and energy are at a premium. Spoon it over pasta, use it as a dipping sauce, or stir it into a quick weeknight bake; this is the kind of versatile, feel-good recipe that earns a permanent spot in your rotation.
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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)
- 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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