Mustard Free Classic Marinara Sauce

There is something deeply satisfying about a marinara sauce made entirely from scratch, and this one delivers that rich, slow-simmered flavor without a single unnecessary ingredient. San Marzano tomatoes bring a natural sweetness and low acidity that makes the sauce taste like it came from a proper Italian kitchen, while thinly sliced garlic cooked low and slow in good olive oil builds a fragrant, golden base that store-bought jars simply cannot replicate. A pinch of red pepper flakes adds just enough warmth, and torn fresh basil stirred in at the very end keeps the herb flavor bright and alive rather than cooked out. For anyone navigating mustard sensitivities, this recipe is a genuine relief — jarred pasta sauces and condiment-heavy shortcuts can hide surprising ingredients, but every component here is clean and straightforward. The technique is simple but intentional: crushing the whole tomatoes directly in the pan gives the sauce a rustic, uneven texture that clings beautifully to pasta. It thickens to exactly the right consistency after about twenty minutes of uncovered simmering, coating a spoon without turning heavy or paste-like. Spoon it over your favorite pasta, use it as a pizza base, or keep a batch in the fridge all week — it only gets better with time.

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