Lupin Free Classic Marinara Sauce
There is something deeply satisfying about a marinara sauce made entirely from scratch with ingredients you can actually pronounce. Garlic bloomed slowly in good olive oil, crushed San Marzano tomatoes, a pinch of red pepper flakes, and fresh basil torn in at the very end — that's the whole story, and it's a beautiful one. Lupin flour and lupin-derived additives have quietly crept into a surprising number of jarred pasta sauces and processed foods, making store-bought options a minefield for anyone managing a sensitivity. This recipe sidesteps all of that entirely, relying on nothing but honest pantry staples with zero hidden fillers or thickeners. The technique is just as important as the ingredient list: letting the garlic go slowly in olive oil builds a fragrant, mellow base, while a 20-minute uncovered simmer concentrates the tomatoes into something rich and glossy without turning heavy. A little sugar is optional, which is a nice touch for balancing acidity depending on your tomatoes. Spoon it over pasta, use it as a pizza base, or dip crusty bread straight into the pan — this one earns a permanent spot in your rotation.
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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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