Emulsifier Free Classic Marinara Sauce
There is something deeply satisfying about a marinara sauce made entirely from scratch with ingredients you can actually pronounce. Jarred sauces and even some canned tomato products sneak in additives and emulsifiers to extend shelf life or improve texture, which makes this from-scratch approach a genuinely smart move. Here, the base is nothing but olive oil, garlic, San Marzano tomatoes, and a handful of fresh basil — clean, simple, and completely free of anything that doesn't belong. The technique is just as straightforward: you bloom the garlic low and slow in good olive oil, crush the tomatoes right in the pan, and let everything simmer until the sauce thickens naturally and the oil rises to the surface in that gorgeous, classic way. A pinch of red pepper flakes adds a gentle kick, and torn basil stirred in at the end keeps the flavor bright and fresh rather than cooked-down and flat. This is the kind of sauce that makes you wonder why you ever reached for a jar in the first place.
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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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