Lupin Free Paleo Marinara Sauce
There is something deeply satisfying about a marinara that comes together with nothing but pantry staples and a little patience. This version builds serious depth by slowly coaxing sliced garlic in good olive oil until it's just golden and fragrant — that step alone sets the whole sauce apart. San Marzano tomatoes bring a natural sweetness and low acidity that makes the finished sauce taste like it simmered all afternoon, even on a weeknight. Dried oregano and torn fresh basil round everything out with that classic Italian-American flavor you want spooned over everything in sight. For anyone navigating ingredient labels carefully, this sauce is refreshingly straightforward — every component is whole and recognizable, with no fillers, thickeners, or legume-derived additives hiding in the mix. Lupin flour and lupin-based extenders have quietly made their way into a surprising number of jarred sauces and pasta products, so making your own is genuinely the safest and most delicious move. After about 25 minutes of low simmering, the sauce thickens and shifts to a rich brick-red that signals it's ready. Make a big batch, because this one freezes beautifully and tastes even better the next day.
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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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