Macadamia Free Classic Marinara Sauce

There is something deeply satisfying about a marinara that comes together with just a handful of pantry staples and still tastes like it simmered all afternoon. Thinly sliced garlic bloomed slowly in olive oil, a pinch of red pepper flakes, and crushed San Marzano tomatoes are really all you need to build something genuinely special. The technique here is patient and intentional — letting the garlic turn just golden before the tomatoes go in makes a noticeable difference in depth of flavor. A 20-minute uncovered simmer concentrates everything beautifully, and the torn fresh basil stirred in at the end keeps it bright and aromatic. Tree nut concerns are completely off the table with this one, since every ingredient is straightforward and clean — no hidden oils, no blended nut-based thickeners, nothing unexpected. It's the kind of sauce that works over pasta, spooned onto pizza dough, or used as a dipping base, and you'll want to keep a jar of it in the fridge at all times.

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