Capsaicin Free Paleo Marinara Sauce
A rich, slow-simmered tomato sauce built on San Marzano tomatoes, fragrant garlic, and fresh basil — this is the kind of pantry-friendly recipe that makes everything taste more intentional. The key to keeping it capsaicin-free is straightforward: simply skip the optional red pepper flakes, and every other ingredient in this sauce is naturally free of heat-triggering compounds. No sneaky spice blends, no chili-laced canned tomatoes — just clean, whole ingredients that are easy to verify. The garlic is coaxed slowly in good olive oil until golden and fragrant, which builds a savory depth that more than compensates for any heat you're leaving out. Dried oregano and torn fresh basil round out the flavor with an herby brightness that feels genuinely Italian. After about 25 minutes of gentle simmering, the sauce thickens and shifts to a deep brick-red that signals it's ready to coat pasta, spoon over roasted vegetables, or anchor a grain bowl. It stores beautifully, so making a full batch and keeping it on hand is absolutely worth the minimal effort.
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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)
Can be omittedred pepper flakes
- 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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