Lactose Free Classic Marinara Sauce
A great marinara is one of those sauces that makes everything it touches taste better — and this one is the real deal. Garlic slowly blooms in good olive oil, San Marzano tomatoes get hand-crushed right in the pan, and torn fresh basil goes in at the very end so it stays bright and fragrant. The whole thing is naturally free of dairy in any form, which means no butter, no cream, no hidden lactose to worry about — just pure, honest tomato flavor built from pantry staples. That gentle simmer for about 20 minutes is where the magic happens, letting the oil rise to the surface and the sauce find its perfect, spoonable consistency. A pinch of sugar is optional but can round out any sharpness from the tomatoes depending on the brand you grab. Spoon it over pasta, use it as a pizza base, or dip crusty bread straight into the pan — this sauce earns its place in your regular rotation fast.
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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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