Carrageenan Free Classic Marinara Sauce

There is something deeply satisfying about a marinara sauce made entirely from scratch with ingredients you can actually read and recognize. Carrageenan, a common additive used as a thickener or stabilizer, has a way of sneaking into jarred sauces and canned goods — but this recipe sidesteps all of that with a short, clean ingredient list. Whole peeled San Marzano tomatoes, good olive oil, garlic, and fresh basil are all you need to build something that tastes far better than anything from a jar anyway. The technique is simple but intentional: gently blooming the garlic and red pepper flakes in olive oil first creates a deeply fragrant base before the tomatoes ever hit the pan. Crushing the tomatoes by hand gives the sauce a rustic, uneven texture that clings beautifully to pasta rather than sliding right off. A low, steady simmer does the rest of the work, concentrating the flavors and giving the sauce just the right body. Finish with torn fresh basil and you have a weeknight staple that is as comforting as it is straightforward.

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