BHA & BHT Free Paleo Marinara Sauce
Good marinara is one of those sauces that can make or break a meal, and this version earns its place at the table with nothing but clean, honest ingredients. Garlic slowly bloomed in extra-virgin olive oil, San Marzano tomatoes, a whisper of oregano, and fresh torn basil — that's the whole story, and it's a beautiful one. For anyone avoiding synthetic preservatives like BHA and BHT, jarred pasta sauces can be a minefield, since those additives often sneak in under vague labeling. Making it from scratch here means you know exactly what's going in the pot and what's landing on your plate. The low-and-slow simmer is what transforms this from a quick tomato dump into something genuinely rich and brick-red deep, with a flavor that tastes like it took all day. Stir it into zucchini noodles, spoon it over roasted vegetables, or use it as a dipping sauce — it's endlessly versatile and completely free of anything you'd rather not think about.
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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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