Yeast Free Classic Marinara Sauce
Rich, slow-simmered tomato sauce is one of those kitchen staples that should be simple — and this one absolutely is. Garlic gently coaxed in olive oil, crushed San Marzano tomatoes, a pinch of red pepper flakes, and fresh basil torn in at the very end: every ingredient earns its place. For anyone avoiding yeast, jarred pasta sauces can be a minefield, since some commercial versions sneak in yeast extract or fermented flavor enhancers to boost depth. Here, the flavor comes entirely from quality tomatoes and technique, so there's nothing hidden to worry about. The trick of crushing the whole tomatoes directly in the pan gives the sauce a rustic, uneven texture that clings beautifully to pasta rather than sliding right off. A light simmer for about 20 minutes is all it takes to go from pantry ingredients to something that tastes genuinely homemade. Spoon it over your favorite pasta, use it as a pizza base, or keep a batch in the fridge — it's the kind of versatile sauce that makes weeknight cooking feel effortless.
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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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