Celery 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 unnecessary fuss. Garlic blooms gently in olive oil alongside a pinch of red pepper flakes, building a fragrant base before the San Marzano tomatoes go in — and that quality of tomato really does make a difference. A quick crush in the pan keeps the texture rustic and full of body, and a short simmer lets everything meld into something that tastes like it cooked all afternoon. Torn fresh basil stirred in at the end adds a brightness that dried herbs simply cannot replicate. For anyone navigating food sensitivities, this sauce is wonderfully straightforward — every ingredient is right there in plain sight, with no hidden aromatics or sneaky additions to worry about. It works beautifully over pasta, spooned onto pizza dough, or used as a dipping sauce for crusty bread.
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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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