Seed Oil 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 of the industrial shortcuts found in jarred versions. The foundation here is extra-virgin olive oil — a clean, traditionally pressed fat that stands in sharp contrast to the refined seed oils hiding in most store-bought sauces. San Marzano tomatoes bring a natural sweetness and low acidity that means the sauce barely needs the optional pinch of sugar to taste balanced and bright. Thinly sliced garlic cooked low and slow in olive oil creates a deeply aromatic base, while red pepper flakes add just enough warmth to keep things interesting. Torn fresh basil stirred in at the very end keeps the herb flavor vivid rather than cooked-out and dull. The whole thing simmers uncovered until it thickens to that perfect spoon-coating consistency — not watery, not paste-like, just exactly right. It is the kind of sauce that makes you wonder why you ever reached for a jar in the first place.

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