Whole 30 Classic Marinara Sauce
Good marinara is one of those sauces that can make or break a meal, and this version earns its place at the table with nothing but honest, quality ingredients. The key is blooming the garlic and red pepper flakes low and slow in olive oil, which builds a fragrant, deeply savory base before the tomatoes ever hit the pan. San Marzano tomatoes bring a natural sweetness and bright acidity that makes the whole thing sing, and a handful of torn fresh basil stirred in at the end keeps it tasting alive and vibrant. Sticking to a program that cuts out added sugars and processed foods can make jarred sauces a minefield of sneaky additives, so making your own from scratch is genuinely the smarter move. The optional sugar here is just a small nudge to balance acidity if your tomatoes need it — leave it out entirely and you're fully on track. After about twenty minutes of simmering, you get a sauce that coats a spoon beautifully without being heavy or paste-like. Spoon it over zucchini noodles, use it as a dipping sauce for roasted vegetables, or build a whole weeknight dinner around it — this one pulls its weight.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omittedgranulated sugar
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!