Coconut Free Classic Marinara Sauce
There is something deeply satisfying about a marinara that comes together with just a handful of honest ingredients and a little patience. Garlic slowly coaxed in good olive oil, crushed San Marzano tomatoes, a pinch of heat, and fresh basil torn in at the very end — this is the kind of sauce that makes you wonder why you ever reached for a jar. Many store-bought options sneak in unexpected additives or oils, so making it from scratch means you know exactly what's going in the pot. The technique here is simple but deliberate: low heat for the garlic, a steady simmer to concentrate the tomatoes, and restraint with the basil so it stays bright and fragrant rather than muddy. That optional pinch of sugar is a smart trick for balancing acidity depending on your tomatoes. The result is a sauce with real body and depth — thick enough to cling to pasta but not so reduced it loses its fresh character. Spoon it over spaghetti, use it as a pizza base, or just tear some bread and go to town.
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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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