Nitrate & Nitrite Free Paleo Marinara Sauce
A rich, slow-simmered tomato sauce is one of those kitchen staples that should be simple — and this one absolutely is. Garlic blooms gently in olive oil, crushed San Marzano tomatoes go in, and about 25 minutes later you have something that smells like it's been cooking all afternoon. The color shifts from bright red to a deep brick-red as it thickens, which is your cue that the flavors have really come together. For anyone avoiding processed meats and cured ingredients because of added preservatives, a jarred marinara can be a minefield of hidden additives. This sauce sidesteps all of that — every ingredient here is whole and straightforward, from the olive oil down to the torn fresh basil stirred in at the end. No cured anything, no mystery fillers, just clean pantry staples doing exactly what they're supposed to do. It's also naturally grain-free and fits a paleo approach without any substitutions or workarounds, which makes it genuinely versatile. Spoon it over zucchini noodles, use it as a base for braised proteins, or serve it alongside roasted vegetables — it holds its own in just about any direction you take it. The optional red pepper flakes give you a gentle kick if you want it, but the sauce is deeply satisfying either way.
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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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