Pork 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 complicated step. Fragrant garlic blooms in good olive oil, San Marzano tomatoes get hand-crushed right in the pan, and torn fresh basil finishes everything off with a bright, herby lift. The result is a sauce with real body and depth — not watery, not overly thick, just that perfect spoonable consistency that clings to pasta the way it should. Every ingredient here is plant-based and straightforward, so there is absolutely nothing to second-guess when it comes to keeping things pork-free. Jarred sauces can be a minefield of hidden additives and ambiguous flavorings, but this one puts you fully in control of what goes into the pot. It comes together in about half an hour and works beautifully over pasta, as a pizza base, or spooned over roasted vegetables.
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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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