Hazelnut Free Classic Marinara Sauce
There is something deeply satisfying about a marinara sauce made entirely from scratch, and this one delivers that rich, slow-simmered flavor without any of the guesswork. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so you can cook with total confidence. Thinly sliced garlic blooms gently in good olive oil alongside a pinch of red pepper flakes, building a fragrant base before the San Marzano tomatoes go in. Crushing the tomatoes by hand right in the pan gives the sauce a rustic, uneven texture that feels far more alive than anything that comes from a jar. A low, steady simmer does the heavy lifting, coaxing out sweetness and depth until the sauce thickens just enough to cling beautifully to pasta. Torn fresh basil stirred in at the very end keeps things bright and aromatic. This is the kind of sauce you'll want to keep on rotation — simple, honest, and genuinely delicious.
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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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