Citric Acid Free Classic Marinara Sauce
Marinara is one of those sauces that sounds simple but can quietly sneak in additives, preservatives, or acidifying agents when you grab a jar off the shelf — a real problem if you're managing a sensitivity to citric acid. This version keeps things beautifully clean: just olive oil, garlic, San Marzano tomatoes, salt, a pinch of sugar, and fresh basil. San Marzano tomatoes are naturally low in acidity and rich in sweetness, which means the sauce develops deep, rounded flavor without needing any added acid to balance it out. The technique matters here too — slowly blooming the garlic and red pepper flakes in olive oil before the tomatoes ever hit the pan builds a savory, aromatic base that does a lot of the heavy lifting. A 20-minute simmer uncovered lets everything meld and thicken into something that clings to pasta the way a great marinara should. Torn fresh basil stirred in at the very end keeps the herb flavor bright and alive rather than cooked into the background. It's the kind of sauce you'll want to keep on rotation, whether you're spooning it over spaghetti, using it as a pizza base, or just dunking crusty bread straight into the pan.
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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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