Hazelnut 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 turns fragrant and just barely golden, building a savory base that carries through every bite. San Marzano tomatoes bring a natural sweetness and depth that no jarred sauce can quite replicate, and a long, unhurried simmer transforms everything into a rich, brick-red sauce with real body. Fresh torn basil stirred in at the end keeps things bright and aromatic without overpowering the tomatoes. For anyone navigating nut allergies, a classic Italian-style sauce like this can still be a minefield when it comes from a jar — shared facilities and unexpected additives are more common than you'd think. Made entirely from scratch with whole, straightforward ingredients, this one sidesteps all of that without any compromise on flavor. It's paleo-friendly too, so there's no sugar, no fillers, and nothing that doesn't belong. Spoon it over zucchini noodles, use it as a pizza base, or just dip something crusty into it — this sauce earns its place in your regular rotation.
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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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