Gluten Free Paleo Marinara Sauce
A great marinara doesn't need much — just quality ingredients, a little patience, and the right technique. This version starts with garlic slowly coaxed in olive oil until it's fragrant and just kissed with gold, which builds a savory, aromatic base that store-bought sauces simply can't replicate. San Marzano tomatoes bring a natural sweetness and depth that carry the whole pot, and a long, unhurried simmer transforms them into something rich and brick-red and deeply satisfying. Torn fresh basil stirred in at the very end keeps the flavor bright and herbaceous without cooking off all that beautiful fragrance. Every single ingredient here is naturally free of gluten, so there's no label-reading anxiety or ingredient swapping required — it just works as written. That makes it an incredibly versatile kitchen staple, whether you're spooning it over zucchini noodles, pairing it with a grain-free pasta, or using it as a dipping sauce for whatever's coming out of the oven. It stores beautifully, so making a full batch and keeping it on hand throughout the week is absolutely worth the effort.
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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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