Gut Friendly Paleo Marinara Sauce
A rich, slow-simmered tomato sauce made entirely from whole, unprocessed ingredients, this marinara is the kind of thing that makes your kitchen smell like an Italian grandmother lives there. San Marzano tomatoes bring a natural sweetness and low acidity that's gentle on a sensitive gut, while fragrant garlic bloomed in good olive oil builds a flavor base that tastes far more complex than the short ingredient list suggests. There are no added sugars, no seed oils, no thickeners, and no mystery additives — just real food doing exactly what it's supposed to do. The slow simmer over low heat lets the sauce thicken naturally and deepen into that gorgeous brick-red color that signals it's ready to go. Torn fresh basil stirred in at the very end keeps the herb flavor bright rather than muddy. It works beautifully over zucchini noodles, spooned onto roasted vegetables, or used as a dipping sauce — basically anywhere you'd reach for a jarred version but want something cleaner and far more satisfying.
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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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