Ginger 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 forms the backbone of the sauce, while garlic bloomed in good olive oil adds a savory, aromatic base that store-bought jars just can't replicate. Dried oregano and torn fresh basil round everything out with classic Italian character, and a pinch of red pepper flakes gives you the option to add a gentle kick. Because the ingredient list is so clean and straightforward, there's no need to scan labels for hidden spice blends or additives that might sneak in unwanted flavors — or unwanted ingredients. The sauce simmers uncovered until it deepens to that gorgeous brick-red color, which is your cue that the flavors have concentrated into something truly special. It works beautifully over zucchini noodles, spaghetti squash, or any paleo-friendly pasta swap you love. Make a big batch and freeze portions — this is the kind of sauce that makes weeknight dinners feel effortless.
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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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