Cashew 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 shortcuts or surprises. Garlic blooms gently in olive oil alongside a pinch of red pepper flakes, building a fragrant base before the San Marzano tomatoes go in — crushed by hand right in the pan for that rustic, uneven texture that makes every bite interesting. A touch of salt and optional sugar balance the acidity, and a final handful of torn fresh basil lifts the whole thing with brightness. Because this sauce is built from whole, recognizable ingredients, there are no hidden nut-based thickeners or mystery additives to worry about — just tomatoes, garlic, oil, and herbs doing exactly what they're supposed to do. The result is a glossy, spoon-coating sauce that's versatile enough to go over pasta, into a lasagna, or straight onto a piece of crusty bread. Once you've made this at home, it's genuinely hard to go back to anything from a jar.
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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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