Pecan 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 any shortcuts. Thinly sliced garlic blooms in olive oil alongside a pinch of red pepper flakes, building a fragrant base before the San Marzano tomatoes ever hit the pan. Crushing the whole tomatoes by hand gives the sauce a rustic, uneven texture that feels far more alive than anything that comes out of a jar. A long, uncovered simmer does the real work here — concentrating the tomatoes, mellowing the acidity, and letting the olive oil rise to the surface in that classic way. Torn fresh basil stirred in at the very end keeps the herb flavor bright and aromatic rather than cooked-down and flat. Every single ingredient in this recipe is naturally free from tree nuts, so there is no label-reading required and no concern about hidden allergens sneaking into your Sunday sauce. Spoon it over 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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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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