Coconut Free Paleo Marinara Sauce
A rich, slow-simmered tomato sauce is one of those kitchen staples that can make or break a meal, and this version delivers serious depth with a surprisingly short ingredient list. Garlic bloomed gently in good olive oil, San Marzano tomatoes, a whisper of oregano, and fresh torn basil — that's really all it takes to build something that tastes like it cooked all day. The 25-minute simmer is where the magic happens, coaxing the sauce from a bright, sharp red into a deeper brick-hued, velvety pool of flavor. Many store-bought marinara sauces sneak in additives, sweeteners, or oils that don't fit a grain-free, whole-food approach, so making your own puts you fully in control of every ingredient. There's no dairy, no grains, and nothing derived from tropical fruits — just clean, pantry-friendly staples that happen to taste incredible. Spoon it over zucchini noodles, use it as a dipping sauce for roasted vegetables, or ladle it onto a grain-free pizza crust — it holds up beautifully in any application. Make a big batch and freeze it in portions, because once you taste this, you'll want it on hand at all times.
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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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