Paleo Classic Marinara Sauce
Rich, garlicky, and deeply satisfying, this marinara is built entirely from whole, unprocessed ingredients that fit naturally into a grain-free, legume-free way of eating. San Marzano tomatoes, good olive oil, fresh garlic, and torn basil are about as clean as a pantry gets — no fillers, no additives, nothing to second-guess. The optional pinch of sugar is the only call-out worth noting, and it's easy to leave out entirely if you prefer to keep things strictly ancestral. Slow-simmering the crushed tomatoes uncovered lets the sauce concentrate into something genuinely complex, with that glossy sheen of olive oil rising to the surface as a sign it's ready. Red pepper flakes add a quiet heat that builds in the background without overwhelming the bright tomato flavor. Spoon it over zucchini noodles, roasted spaghetti squash, or grilled protein and you have a weeknight dinner that feels indulgent but stays completely on track. Once you taste a sauce this good made from scratch, jarred versions really do lose their appeal.
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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)
Can be omittedgranulated sugar
- 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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