Honey Free Paleo Marinara Sauce
There is something deeply satisfying about a marinara that comes together with nothing but good olive oil, real garlic, and a can of quality tomatoes — and this one absolutely delivers. Gently blooming the garlic and red pepper flakes in olive oil before the tomatoes ever hit the pan is the move that sets this sauce apart, coaxing out a depth of flavor that tastes like it simmered all afternoon. San Marzano tomatoes bring a natural sweetness and low acidity that means no sweetener of any kind is needed — not even a drop — making this a genuinely clean, no-compromise sauce. The long, slow simmer transforms the color from bright red to a rich brick-red, which is your visual cue that the flavors have concentrated and mellowed into something truly special. Torn fresh basil stirred in at the very end keeps things bright and aromatic without muddying the sauce with heat. It works beautifully over zucchini noodles, spaghetti squash, or spooned over grilled chicken for a meal that feels indulgent but stays completely on track.
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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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