Wheat Free Classic Marinara Sauce
A great marinara is one of those sauces that can elevate almost any meal, and this version is deeply savory, a little spicy, and fragrant with fresh basil. The ingredient list is refreshingly short — olive oil, garlic, San Marzano tomatoes, and a handful of seasonings — which means every element earns its place in the pan. Wheat can sneak into jarred pasta sauces through thickeners, additives, or shared production lines, but making it from scratch like this puts you fully in control. Thinly sliced garlic bloomed slowly in olive oil is the foundation here, building a rich, aromatic base before the tomatoes ever hit the pan. Crushing the whole peeled tomatoes by hand gives the sauce a rustic, uneven texture that's far more interesting than anything smooth and uniform. A long, uncovered simmer concentrates the flavor and brings the oil to the surface in that classic way that signals the sauce is ready. Stir in the torn basil at the very end and you've got something that tastes like it took all day.
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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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