High Fructose Corn Syrup Free Paleo Marinara Sauce
Most jarred marinara sauces are loaded with added sugars and sweeteners that have no business being in a simple tomato sauce — this homemade version skips all of that entirely. It starts with a base of extra-virgin olive oil and thinly sliced garlic cooked low and slow until fragrant and just golden, building a savory foundation that store-bought versions rarely achieve. Crushed San Marzano tomatoes bring a natural sweetness and bright acidity on their own, so there's zero need for anything artificial or processed. A pinch of oregano, salt, and black pepper keep the seasoning clean and classic, while torn fresh basil stirred in at the end adds a pop of herbal freshness that really elevates the whole pot. The sauce simmers uncovered until it thickens and shifts from bright red to a deep, rich brick-red — that color change is your cue that the flavors have truly concentrated and come together. It's the kind of sauce that makes you wonder why you ever reached for a jar in the first place.
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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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