Gelatin Free Paleo Marinara Sauce
Rich, slow-simmered tomato sauce is one of those kitchen staples that should be simple — and this one absolutely is. San Marzano tomatoes bring a naturally sweet, low-acid depth that no jarred shortcut can match, and gently blooming garlic in good olive oil before the tomatoes go in makes a noticeable difference in the final flavor. There are no thickeners, no additives, and nothing hiding in the ingredient list, which makes it a genuinely clean option for anyone navigating labels at the grocery store. The sauce cooks down uncovered until it shifts from bright red to a deeper brick tone, concentrating everything that makes a great marinara worth making from scratch. Torn fresh basil stirred in at the very end keeps that herby brightness alive without cooking it into oblivion. It works beautifully over zucchini noodles, spooned onto a cauliflower crust, or as a dipping sauce for whatever you've got coming out of the oven. Once you've made it, it's hard to go back to anything else.
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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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