Barley Free Paleo Marinara Sauce
A rich, slow-simmered tomato sauce is one of those kitchen staples that can elevate almost any meal, and this version is built entirely from clean, whole ingredients. Garlic blooms gently in good olive oil before crushed San Marzano tomatoes go in, and the whole thing simmers low and slow until it deepens into that gorgeous brick-red color that signals serious flavor. Torn fresh basil stirred in at the end keeps things bright and aromatic without any fuss. For anyone navigating grain sensitivities, jarred sauces can be a minefield — thickeners, fillers, and ambiguous "natural flavors" show up where you least expect them. This sauce sidesteps all of that with nothing but pantry staples and fresh aromatics, so you know exactly what's in every spoonful. It works beautifully over zucchini noodles, spooned onto roasted vegetables, or used as a base for a hearty meat sauce. Make a big batch and freeze it — you'll be glad you did.
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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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