Chicken Free Classic Marinara Sauce
A great marinara doesn't need much — just good olive oil, real garlic, quality tomatoes, and a little patience. This version leans on San Marzano tomatoes for their naturally sweet, low-acid flavor, which means you're starting with the best possible base before a single stir. The garlic is coaxed slowly in olive oil with a pinch of red pepper flakes, building a fragrant foundation that carries through every bite. Crushing the whole tomatoes by hand right in the pan keeps the texture rustic and alive — not the smooth, flat sauce you get from a jar. A short simmer is all it takes to bring everything together into something rich, glossy, and deeply savory. Torn fresh basil stirred in at the end adds a brightness that makes the whole pot smell incredible. Spoon it over pasta, use it as a dipping sauce, or build a pizza — this one 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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