Beef Free Paleo Marinara Sauce
A deeply fragrant, slow-simmered tomato sauce built on nothing but pantry staples and a little patience — this is the kind of recipe that makes your whole kitchen smell incredible. San Marzano tomatoes bring a natural sweetness and low acidity that forms the backbone of the sauce, while garlic coaxed slowly in olive oil adds a mellow, almost buttery depth. A pinch of oregano and a handful of torn fresh basil round everything out without overcomplicating it. Because every ingredient here is whole and plant-based, there's zero guesswork about hidden animal-derived additives that can sneak into store-bought versions. The technique is simple but deliberate — that 25-minute uncovered simmer is what transforms a bright, sharp tomato into something rich and brick-red with real body. Spoon it over zucchini noodles, use it as a dipping sauce, or build a full paleo pasta night around it. Once you taste how clean and vibrant a from-scratch marinara can be, jarred sauce is going to have a hard time making it back into your cart.
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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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