Oats Free Classic Marinara Sauce
Marinara is one of those sauces that sounds simple but can go sideways fast — and this version absolutely nails it. Garlic is coaxed low and slow in good olive oil until it's fragrant and just kissed with gold, then San Marzano tomatoes get crushed right in the pan for that rustic, uneven texture that clings beautifully to pasta. A pinch of red pepper flakes adds a quiet heat, and torn fresh basil stirred in at the end keeps everything bright and aromatic. Every single ingredient here is naturally free of grains and grain-derived additives, so there's no label-scanning required — just honest, whole-food cooking from start to finish. The optional touch of sugar is a smart trick for balancing acidity depending on your tomatoes, and the sauce is done when the oil rises to the surface and it coats a spoon with confidence. Spoon it over your favorite pasta, use it as a dipping sauce, or layer it into a baked dish — it's the kind of foundational recipe you'll come back to again and again.
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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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