Artificial Flavors Free Paleo Marinara Sauce
Good marinara doesn't need a long ingredient list or anything artificial to taste incredible — it just needs quality tomatoes, real garlic, and a little patience. This sauce builds its depth the old-fashioned way: garlic slowly bloomed in olive oil, crushed San Marzano tomatoes simmered low and long until they shift from bright red to a rich, brick-red hue, and fresh basil stirred in right at the end. Every ingredient here is exactly what it says it is, which matters when you're trying to avoid the synthetic flavor enhancers and additives that sneak into so many jarred sauces. The red pepper flakes add a gentle kick if you want it, and the dried oregano brings that classic Italian-American backbone without any mystery blends. Watching the garlic turn just barely golden before the tomatoes go in is the kind of small step that makes a huge difference in the final flavor. Make a big batch and freeze it — this is the kind of sauce that makes weeknight pasta, pizza night, or a simple dipping situation feel genuinely special.
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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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