Fish Free Paleo Marinara Sauce
A rich, slow-simmered tomato sauce built entirely from pantry staples, this marinara is the kind of recipe that makes your kitchen smell like an Italian grandmother lives there. San Marzano tomatoes bring a natural sweetness and low acidity that forms the backbone of the sauce, while garlic coaxed slowly in olive oil adds a depth that no jarred version can match. The whole thing comes together with just a handful of clean, whole-food ingredients — no fillers, no additives, nothing that doesn't belong. For anyone navigating a paleo lifestyle, store-bought marinara can be a minefield of hidden sugars, seed oils, and preservatives, so making your own is genuinely the smarter move. Torn fresh basil stirred in at the very end keeps the herb flavor bright and fragrant rather than muddy. Spoon it over zucchini noodles, use it as a dipping sauce for roasted vegetables, or build a full paleo pasta night around it — the versatility here is real.
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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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