Cinnamon Free Paleo Marinara Sauce
A rich, garlicky marinara is one of those sauces that makes everything taste better, and this version is as clean and straightforward as it gets. Sliced garlic blooms slowly in good olive oil before the San Marzano tomatoes go in, building a depth of flavor that jarred sauces simply can't match. The long, gentle simmer is what transforms it — that 25-minute cook time coaxes the sauce from bright red to a deep brick hue, concentrating every bit of sweetness from the tomatoes. Torn fresh basil stirred in at the very end keeps things vibrant and aromatic without muddying the sauce with heat. For anyone avoiding cinnamon, store-bought marinara can be a frustrating guessing game — some brands sneak warm spices into their blends in ways that aren't always obvious on the label. This recipe keeps the seasoning tight: oregano, black pepper, red pepper flakes, salt, and basil. That's it. No hidden spice blends, no surprises. It's a sauce you can ladle over zucchini noodles, spoon onto a grain-free pizza base, or use as a bold dipping sauce with total confidence in every ingredient.
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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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