Citrus Free Paleo Marinara Sauce

Total time40 min

Prep time10 min

Cook time30 min

4.9

(13)

A rich, slow-simmered tomato sauce is one of those kitchen staples that can feel surprisingly tricky to navigate when you're avoiding citrus — many jarred versions sneak in citric acid as a preservative, which means label-reading becomes a whole project. This homemade version sidesteps all of that with a short, clean ingredient list built around crushed San Marzano tomatoes, good olive oil, and fresh aromatics. The technique is simple but intentional: garlic is coaxed slowly in olive oil until just golden, building a fragrant, savory base before the tomatoes ever hit the pan. A long, unhurried simmer transforms the sauce from bright and sharp to a deep brick-red with rounded, complex flavor. Torn fresh basil stirred in at the very end keeps things vibrant without any citrus needed to brighten the dish. It's the kind of sauce that makes a bowl of pasta or a plate of zucchini noodles feel genuinely special, and it stores beautifully for meals throughout the week.

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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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