MSG Free Classic Marinara Sauce
Jarred marinara is one of those pantry staples that seems harmless until you flip it over and scan the label — hidden flavor enhancers and additives have a way of sneaking in. Making your own from scratch is the cleanest way to know exactly what's going into the pot, and this version keeps things beautifully simple. Thinly sliced garlic blooms slowly in good olive oil alongside a pinch of red pepper flakes, building a fragrant, savory base before the San Marzano tomatoes ever hit the pan. Those tomatoes are the real star — crushed right in the pan so the texture stays rustic and alive, not uniform and processed. A long, unhurried simmer lets everything meld into a sauce that's rich, slightly silky, and deeply tomatoey without any shortcuts. Torn fresh basil stirred in at the end keeps the finish bright and aromatic. Spoon it over pasta, use it as a pizza base, or just dip crusty bread into it straight from the pan — it's that good.
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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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