Mushroom Free Paleo Marinara Sauce
A rich, slow-simmered tomato sauce is one of those kitchen staples that can elevate almost any meal, and this version is built entirely from clean, whole ingredients. Garlic blooms gently in good olive oil before the San Marzano tomatoes go in, and that low-and-slow simmer is what transforms everything into something deeply savory and brick-red beautiful. Torn fresh basil stirred in at the end keeps the flavor bright without muddying the sauce. For anyone navigating a mushroom-free lifestyle, jarred pasta sauces can be a minefield — many brands sneak in mushroom powder or umami blends that don't always make it to the front label. This recipe puts you fully in control, with every ingredient visible and intentional. It's naturally grain-free and fits a paleo approach without any substitutions or workarounds, just honest pantry staples doing their job. Spoon it over zucchini noodles, use it as a pizza base, or freeze a batch for the week ahead — it's the kind of sauce that makes everything taste more homemade.
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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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