Chestnut Free Paleo Marinara Sauce
A great marinara doesn't need much — just quality ingredients, a little patience, and the right technique. This version starts with garlic slowly coaxed in olive oil until it's fragrant and just barely golden, building a savory base that carries through every bite. San Marzano tomatoes bring a natural sweetness and depth that no jarred sauce can quite replicate, and a low, slow simmer transforms them into something rich and brick-red and deeply satisfying. Torn fresh basil stirred in at the end keeps things bright without overpowering the whole pot. For anyone avoiding tree nuts, this sauce is completely straightforward — every ingredient is a clean, whole-food staple with no hidden surprises lurking in the label. It also happens to be grain-free and dairy-free by nature, so it plays nicely with a wide range of eating styles. Toss it over zucchini noodles, spoon it onto a cauliflower crust, or use it as a dipping sauce for whatever you've got coming out of the oven. Once you've made it from scratch, it's genuinely hard to go back.
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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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