Mustard Free Paleo Marinara Sauce
There is something deeply satisfying about a marinara sauce that comes together with just a handful of real, whole ingredients — and this one absolutely delivers. Garlic slowly blooms in good olive oil until it's fragrant and golden at the edges, then San Marzano tomatoes take over, simmering low and slow until the sauce thickens into that gorgeous brick-red color that signals serious depth of flavor. Torn fresh basil stirred in at the very end keeps things bright and aromatic without losing any of that freshness to the heat. Store-bought jarred sauces can be a minefield for anyone avoiding mustard, since it hides in unexpected places like spice blends and flavor additives — making a homemade version like this one a genuinely smart move. Every ingredient here is clean, straightforward, and easy to verify, so you can ladle it over zucchini noodles, roasted vegetables, or grilled protein without a second thought. 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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