Chicken Free Paleo Marinara Sauce
Rich, garlicky, and deeply satisfying, this marinara is the kind of sauce that makes a simple meal feel genuinely special. San Marzano tomatoes bring a natural sweetness and low acidity that forms the backbone of the whole thing, while a slow simmer coaxes the color from bright red down to a gorgeous brick-red depth. Sliced garlic bloomed gently in olive oil gives the base a savory, aromatic foundation without any of the harshness you get from rushing the process. A handful of torn fresh basil stirred in at the very end keeps things bright and fragrant in a way that dried herbs simply can't replicate. Every ingredient here is clean and plant-based, so there's no need to scan labels for hidden poultry-derived additives or broth-based fillers that sneak into store-bought versions. It's paleo-friendly by design — nothing processed, nothing unnecessary, just honest pantry staples doing exactly what they're supposed to do. Spoon it over zucchini noodles, use it as a dipping sauce, or build a whole weeknight dinner around it.
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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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