Cinnamon Free Classic Marinara Sauce
A deeply savory, slow-simmered tomato sauce built on just a handful of honest ingredients is one of those kitchen staples that never gets old. Fragrant garlic coaxed in good olive oil, crushed San Marzano tomatoes, a whisper of red pepper heat, and fresh basil stirred in at the very end — it's simple in the best possible way. For anyone avoiding cinnamon, jarred pasta sauces can be a minefield, since the spice sneaks into "Italian-style" blends more often than you'd expect. This recipe keeps things completely clean: every ingredient is right there in front of you, and not a trace of warming spice in sight. The technique is just as satisfying as the ingredient list — crushing whole tomatoes directly in the pan gives the sauce a rustic, uneven texture that clings beautifully to pasta. A quick 20-minute simmer is all it takes to go from pantry staples to something that tastes genuinely homemade. Spoon it over your favorite noodles, use it as a pizza base, or keep a batch in the fridge all week — it earns its place every single time.
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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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