Eosinophilic Esophagitis Friendly Paleo Marinara Sauce
A rich, slow-simmered tomato sauce is one of those kitchen staples that can feel off-limits when you're navigating a restricted ingredient list — but this one keeps things beautifully simple. Built on crushed San Marzano tomatoes, good olive oil, garlic, and a handful of herbs, it skips the dairy, grains, and common additives that can make jarred sauces a problem. The magic happens when the garlic turns golden and fragrant in the oil before the tomatoes ever hit the pan, laying down a savory base that carries the whole dish. A low, slow simmer for about 25 minutes deepens the color from bright red to a rich brick-red, concentrating the flavor in a way no store-bought shortcut can replicate. Fresh torn basil stirred in at the very end keeps things bright and aromatic without any cooking-off of that delicate flavor. It's the kind of clean, ingredient-honest sauce you can spoon over zucchini noodles, roasted vegetables, or anything else that fits your table — and feel genuinely good about every bite.
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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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