PCOS Friendly Classic Marinara Sauce
A rich, slow-simmered tomato sauce made from scratch is one of those kitchen staples that quietly transforms everything it touches — pasta, baked dishes, roasted vegetables, you name it. This version leans on extra-virgin olive oil and San Marzano tomatoes, two ingredients that bring serious depth without any of the refined, processed additives that can work against hormonal balance. Olive oil is a cornerstone of anti-inflammatory eating, and keeping the ingredient list clean and whole-food-focused is exactly the kind of approach that supports managing PCOS through diet. The garlic gets a slow, gentle bloom in the oil before the tomatoes ever hit the pan, which builds a savory base that tastes like it simmered all day. A pinch of red pepper flakes adds just enough warmth, and the fresh basil stirred in at the end keeps everything bright and aromatic. Jarred sauces often sneak in added sugars, seed oils, and preservatives — making your own means you control every single thing going into the pot. This is the kind of foundational recipe worth keeping on repeat.
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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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