Macadamia 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 garlic in good olive oil until it's fragrant and just golden, then letting crushed San Marzano tomatoes simmer down into a rich, brick-red sauce that tastes like it took all day. Torn fresh basil stirred in at the end keeps things bright and aromatic without any fuss. Because every ingredient here is whole and straightforward, you never have to squint at a label wondering what's hiding in the mix — no processed fillers, no mystery oils, just clean, real food. It's the kind of sauce that works over zucchini noodles, spooned onto roasted vegetables, or used as a dipping base for whatever you've got going. Make a big batch, because it stores beautifully and only gets better as the flavors settle.
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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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