Eggless Paleo Marinara Sauce
A deeply savory, slow-simmered tomato sauce built on nothing but clean, whole ingredients — this is the kind of recipe that makes you wonder why you ever reached for a jar. Garlic is coaxed low and slow in good olive oil until it turns fragrant and just golden, laying a rich, aromatic base before the San Marzano tomatoes ever hit the pan. That unhurried simmer is what transforms the sauce from bright and sharp to a deep, brick-red depth that clings beautifully to whatever you pour it over. Torn fresh basil stirred in at the very end keeps things vibrant and herbaceous without losing any of that delicate flavor to heat. Because every single ingredient here is naturally plant-based and whole, there's no label-scanning required — no hidden binders, no sneaky additives, just food that's exactly what it says it is. It works over zucchini noodles, spooned onto roasted vegetables, or used as a dipping sauce for anything that deserves something this good.
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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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