Rice Free Classic Marinara Sauce
Rich, garlicky, and deeply satisfying, this classic marinara is the kind of sauce that makes everything it touches taste better. Golden-edged garlic bloomed in good olive oil, crushed San Marzano tomatoes, a whisper of red pepper heat, and fresh basil torn in at the very end — it's simple in the best possible way. Naturally grain-free by design, there's no hidden starch or filler to worry about here, just honest ingredients doing exactly what they're supposed to do. The technique of crushing the whole tomatoes directly in the pan gives you a sauce with real texture — not too smooth, not too chunky — that clings beautifully to pasta, soaks into bread, or spoons over whatever you're cooking. A pinch of sugar is optional but worth considering if your tomatoes lean acidic. The whole thing comes together in about half an hour with minimal effort and a single saucepan, which means weeknight dinners just got a whole lot easier. Make a big batch and keep it in the fridge — it only gets better the next day.
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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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