Brazil Nut Free Paleo Marinara Sauce
There is something deeply satisfying about a marinara sauce that comes together with just a handful of real, whole ingredients — and this one delivers big flavor without any shortcuts. Garlic is coaxed slowly in good olive oil until it turns fragrant and golden, building a savory base that store-bought jars simply cannot replicate. San Marzano tomatoes bring a natural sweetness and depth that carry the sauce through a slow, uncovered simmer until it thickens into that gorgeous brick-red color you want coating every strand of pasta or pooling under a piece of roasted chicken. A pinch of oregano and a handful of torn fresh basil at the finish keep everything bright and aromatic. Because every ingredient here is straightforward and plant-based, there is zero guesswork about what is actually in the pot — no fillers, no hidden additives, and nothing to cross-reference against an allergen list. It is the kind of sauce you will want to make in a big batch and keep in the fridge all week.
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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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