Eggless Classic Marinara Sauce
Marinara is one of those sauces that sounds simple but can go sideways fast — bitter garlic, watery texture, or a flat, tinny flavor from the wrong tomatoes. This version nails all three by starting with San Marzano whole peeled tomatoes, which bring a natural sweetness and depth that regular canned tomatoes just can't match. Thinly sliced garlic is coaxed slowly in olive oil with a pinch of red pepper flakes until it's fragrant and just barely golden, building a flavor base that carries the whole sauce. Crushing the tomatoes directly in the pan keeps the texture rustic and uneven — exactly the kind of sauce that clings to pasta rather than sliding right off. A 20-minute uncovered simmer lets everything concentrate beautifully, and torn fresh basil stirred in at the end keeps that bright, herby note front and center. There's nothing hidden here — no eggs, no dairy, no mystery additives — just pantry staples working together the way they're supposed to. Spoon it over pasta, use it as a pizza base, or dip crusty bread straight into the pan. You won't regret it.
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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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