Sesame Free Classic Marinara Sauce
A great marinara is one of those sauces that can elevate almost any meal, and this one delivers deep, bright tomato flavor with very little fuss. San Marzano tomatoes, fragrant garlic, a hit of red pepper flakes, and fresh basil are all you need — and every single ingredient here is naturally free of sesame in any form. That matters more than it might seem, because store-bought pasta sauces occasionally sneak in unexpected additives or are produced in facilities that handle allergens you'd never expect in a tomato sauce. Making it from scratch puts you fully in control. The technique is simple but smart: slowly blooming the garlic and chili in olive oil before the tomatoes go in builds a savory, aromatic base that canned sauce just can't replicate. Crushing the whole tomatoes directly in the pan keeps the texture rustic and satisfying — thick enough to cling to pasta, but not heavy or paste-like. Finish with torn basil stirred in off the heat and you've got a sauce that tastes like it simmered all afternoon.
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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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