Celery Free Paleo Marinara Sauce
Rich, garlicky, and deeply savory, this marinara is the kind of sauce that makes a simple bowl of zucchini noodles or a plate of roasted vegetables feel genuinely special. Every ingredient here is clean and straightforward — olive oil, San Marzano tomatoes, garlic, herbs, and a pinch of spice — so there's nothing hidden to second-guess. Jarred sauces are notorious for sneaking in fillers, sugars, and additives that don't belong on a grain-free or whole-food plate, and making your own completely sidesteps that problem. The technique is low and slow, letting the garlic bloom gently in olive oil before the tomatoes go in, which builds a flavor base that tastes like it simmered all day. That long, uncovered simmer transforms the sauce from bright and sharp to a deep brick-red with a naturally sweet, concentrated body. Torn fresh basil stirred in at the very end keeps things vibrant and aromatic without any cooking off of those delicate oils. Make a big batch, stash it in the fridge or freezer, and you'll have a versatile, fuss-free sauce ready to anchor weeknight meals all week long.
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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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