Tree Nut 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 fuss. Garlic is coaxed low and slow in olive oil until just golden, building a fragrant base that carries the whole dish. San Marzano tomatoes bring a natural sweetness and bright acidity that no jarred sauce can quite replicate, and a pinch of red pepper flakes adds just enough warmth to keep things interesting. The torn fresh basil stirred in at the end is a small touch that makes a genuinely noticeable difference. For anyone navigating tree nut allergies, this recipe is refreshingly straightforward — every ingredient is clean and familiar, with no pestos, nut-based thickeners, or ambiguous pantry additions to second-guess. It's the kind of sauce that works over pasta, spooned onto pizza dough, or used as a dipping base for crusty bread.
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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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