Emulsifier Free Paleo Marinara Sauce
A great marinara should taste like it came from a sun-drenched Italian kitchen, and this one absolutely delivers. Garlic slowly blooms in good olive oil, crushed San Marzano tomatoes simmer down into something rich and deeply savory, and torn fresh basil goes in right at the end to keep things bright and fragrant. The whole thing is built from ingredients you can actually read and recognize — no stabilizers, no hidden additives, just real food doing exactly what it's supposed to do. For anyone navigating emulsifier-free eating, jarred pasta sauces are a minefield of polysorbates, mono- and diglycerides, and other additives that sneak in under vague labeling. Making your own from scratch is genuinely the cleanest path forward, and this recipe proves it doesn't require any compromise on flavor. The slow simmer is what transforms a can of tomatoes into something that tastes like it's been cooking all afternoon — that color shift from bright red to deep brick-red is your cue that the sauce has truly come together. Spoon it over zucchini noodles, use it as a dipping sauce, or build a full pasta night around it — this one earns a permanent spot in your rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!