Gut Friendly Classic Marinara Sauce
A good marinara is one of those foundational recipes that rewards you every single time, and this one is as clean and straightforward as it gets. Extra-virgin olive oil, slowly coaxed garlic, San Marzano tomatoes, and fresh basil — that's essentially the whole story, and it's a beautiful one. For anyone focused on keeping their gut happy, the short, recognizable ingredient list means no hidden additives, no preservatives, and none of the mystery that comes with jarred sauces from the store shelf. The low-and-slow garlic step builds deep flavor without any harsh or heavy additions, and the long simmer lets the tomatoes mellow into something naturally sweet and deeply satisfying. Tearing in fresh basil at the very end keeps those bright, aromatic notes alive rather than cooking them into oblivion. It's the kind of sauce that works over pasta, spooned onto roasted vegetables, or used as a dipping base — endlessly versatile and genuinely easy to pull off on a weeknight.
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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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