Low Sugar Paleo Marinara Sauce
Good marinara is one of those sauces that can make or break a meal, and this version is the real deal — rich, garlicky, and deeply savory without a single gram of added sweetener. Many jarred sauces sneak in cane sugar or corn syrup to balance acidity, which makes finding a clean option at the grocery store genuinely frustrating. Here, the natural sweetness comes entirely from quality San Marzano tomatoes, which are prized for their low acidity and full flavor right out of the can. Slowly blooming the garlic and optional red pepper flakes in olive oil before the tomatoes ever hit the pan builds a flavor base that tastes like it simmered all afternoon. That 25-minute uncovered cook time is the secret weapon — it concentrates everything and shifts the color from bright red to a deep, gorgeous brick-red that signals the sauce is truly ready. Torn fresh basil stirred in at the very end keeps the herb flavor bright and aromatic rather than muddy. Spoon it over zucchini noodles, use it as a dipping sauce, or freeze a batch to have something this good on hand whenever you need it.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes (optional)
- 1 can (28 oz) crushed san marzano tomatoes
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- ¼ tsp dried oregano
- 8 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, if using, 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 turn bitter.
- 2
Pour in the crushed tomatoes and stir to combine. Add the salt, black pepper, and dried oregano.
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