Gelatin Free Classic Marinara Sauce
Rich, garlicky, and deeply satisfying, this classic marinara is the kind of sauce that makes you want to cook a big pot of pasta on a weeknight just because you can. Every ingredient here is straightforward and plant-based — olive oil, San Marzano tomatoes, garlic, red pepper flakes, and fresh basil — so there's nothing hidden to worry about, no animal-derived thickeners or setting agents anywhere in sight. That matters more than you'd think, because plenty of jarred sauces and even some restaurant versions sneak in unexpected additives that aren't always obvious on the label. Here, you're in full control from the first shimmer of olive oil to the final torn basil leaves stirred in off the heat. The technique is simple but intentional: slowly coaxing the garlic until it's just golden, then crushing whole tomatoes by hand for a sauce with real texture and body. A long, uncovered simmer does the rest, concentrating the flavor until the oil rises to the surface and everything smells incredible. Spoon it over pasta, use it as a pizza base, or just dip crusty bread straight into the pan — it's that good.
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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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