Walnut 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. San Marzano tomatoes bring a natural sweetness and low acidity that forms the backbone of the sauce, while thinly sliced garlic blooms gently in olive oil to build a fragrant, savory base. A pinch of red pepper flakes adds just enough warmth to keep things interesting without overwhelming the bright tomato flavor. The torn fresh basil stirred in at the very end keeps its color and perfume intact, lifting the whole sauce with a clean herbal finish. Because every ingredient here is straightforward and plant-based, there is no need to scan labels or worry about hidden nut-based additives sneaking in. This is the kind of sauce that works over pasta, spooned onto pizza dough, or used as a dipping base — versatile enough to become a weekly staple in your kitchen.
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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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