Anti Inflammatory Paleo Marinara Sauce
A rich, slow-simmered tomato sauce built on extra-virgin olive oil, San Marzano tomatoes, and fresh basil is about as close to culinary medicine as a weeknight staple can get. Each ingredient here pulls its weight from an anti-inflammatory standpoint — olive oil brings those celebrated healthy fats, garlic and oregano add potent plant compounds, and tomatoes deliver lycopene in every spoonful. The technique matters too: gently blooming the garlic in warm oil coaxes out its flavor without scorching, which keeps the whole sauce tasting bright and balanced rather than harsh. Letting it bubble away uncovered for about 25 minutes deepens the color to a gorgeous brick-red and concentrates the natural sweetness of the tomatoes. There's no sugar, no seed oils, no fillers — just clean, whole ingredients that happen to taste incredible. Toss it over zucchini noodles, spoon it onto a grain-free pizza base, or use it as a braising liquid for chicken or fish. Once you have a batch ready to go, eating well on a busy night suddenly feels a lot more doable.
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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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