Fish Free Classic Marinara Sauce

Marinara is one of those sauces that sounds simple but can go sideways fast — and yet this version absolutely nails it. Garlic sliced thin and coaxed slowly in olive oil with a pinch of red pepper flakes builds a flavor base that's aromatic, a little spicy, and deeply savory before the tomatoes even hit the pan. San Marzano tomatoes bring a natural sweetness and low acidity that makes the whole thing taste like it simmered all afternoon, even when it hasn't. Crushing them by hand right in the pan keeps the texture rustic and satisfying — not smooth, not chunky, just right. A handful of torn fresh basil stirred in at the end keeps the brightness alive without cooking it into oblivion. Every single ingredient here is plant-based and straightforward, so there's zero guesswork about what's in your bowl — no hidden seafood-derived stocks, no anchovy paste, nothing lurking in a store-bought shortcut. This is the kind of sauce you'll want to keep on rotation for pasta nights, pizza, or just mopping up with good bread.

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