High Fructose Corn Syrup Free Classic Marinara Sauce
A good marinara should taste like tomatoes, garlic, and nothing else — and that's exactly what makes jarred versions so frustrating. Most store-bought sauces are loaded with sweeteners and additives that have no business being in a simple Italian staple, which is why making your own is such a satisfying move. This version builds its flavor the right way: garlic and red pepper flakes bloom slowly in olive oil until fragrant and golden, then San Marzano tomatoes get crushed right in the pan for a sauce with real texture and depth. A pinch of salt and an optional half teaspoon of plain granulated sugar are the only additions — no corn syrup, no mystery ingredients, just clean, honest flavor. After about 20 minutes of simmering, the sauce thickens to that perfect spoon-coating consistency, and torn fresh basil stirred in at the end gives it a bright, aromatic finish. It's 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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