Carrageenan Free Paleo Marinara Sauce
Rich, slow-simmered tomato sauce is one of those kitchen staples that sounds simple but can hide a surprising number of additives when you grab a jar off the shelf — including thickeners and stabilizers that have no business being in a good marinara. This version keeps things completely clean, built on nothing but extra-virgin olive oil, San Marzano tomatoes, garlic, and a handful of dried and fresh herbs. The technique is what makes it special: low-and-slow cooking coaxes the garlic into something sweet and fragrant before the tomatoes ever hit the pan, and a 25-minute uncovered simmer transforms that bright, acidic red into a deep brick-hued sauce with real body and depth. Torn fresh basil stirred in at the very end keeps the flavor bright without muddying the finish. It's the kind of sauce that makes pasta night feel genuinely effortful in the best possible way, even though the ingredient list is refreshingly short. 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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