Cashew Free Paleo Marinara Sauce
A deeply savory, slow-simmered tomato sauce built entirely from pantry staples, this marinara is the kind of recipe that makes your kitchen smell incredible and your pasta nights feel effortless. San Marzano tomatoes bring a natural sweetness and low acidity that sets this sauce apart from anything you'd pour out of a jar, and the slow cook time lets that bright red color deepen into something rich and brick-hued. Garlic is gently coaxed in olive oil until it's fragrant and just golden — a small step that pays off enormously in flavor. A pinch of red pepper flakes adds a subtle kick, while torn fresh basil stirred in at the end keeps things bright and aromatic. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden additives or worry about cross-contact with tree nuts that can sneak into pre-made sauces. It's naturally grain-free and fits a paleo lifestyle without any substitutions or workarounds — just real food doing exactly what it's supposed to do. Make a big batch, freeze half, and you'll always have something genuinely good waiting in the wings.
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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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