Vegan Classic Marinara Sauce

This is the kind of sauce that makes you question every jar you've ever bought. Built on just a handful of real ingredients — good olive oil, thinly sliced garlic, San Marzano tomatoes, and fresh basil — it comes together with a depth of flavor that feels far more impressive than the effort involved. The garlic gets coaxed slowly in olive oil with a pinch of red pepper flakes until it's fragrant and just golden, which lays down a savory, slightly spicy base before the tomatoes even hit the pan. Crushing the whole peeled tomatoes by hand keeps the texture rustic and uneven in the best way, giving the finished sauce real character instead of that flat, uniform consistency you get from a blender. A short simmer without a lid lets everything reduce and concentrate until the oil rises to the surface — a classic sign the sauce is ready. Torn basil stirred in at the very end keeps it bright and fresh rather than cooked-out and dull. It's entirely plant-based by nature, no substitutions needed, and versatile enough to anchor pasta, pizza, or anything else you want to build a meal around.

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