Alpha Gal Friendly Paleo Marinara Sauce
A rich, slow-simmered tomato sauce is one of those kitchen staples that can feel surprisingly tricky to navigate when you're avoiding mammal-derived ingredients — hidden dairy, meat-based stocks, and even certain thickeners have a way of sneaking into jarred versions. This one keeps things beautifully clean, built entirely from olive oil, garlic, San Marzano tomatoes, and a handful of dried and fresh herbs. The technique is simple but intentional: garlic is coaxed low and slow in olive oil until fragrant and just golden, which lays down a savory, aromatic base before the tomatoes ever hit the pan. From there, a long, unhurried simmer transforms the sauce from bright and sharp to a deep brick-red with rounded, complex flavor. Torn fresh basil stirred in at the very end keeps things vibrant and garden-fresh. It's the kind of sauce that makes pasta night feel like a genuine occasion, and it stores beautifully so you can have a safe, satisfying option ready to go all week long.
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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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