Nutmeg Free Paleo Marinara Sauce
Rich, garlicky, and deeply satisfying, this marinara is built on a short list of honest ingredients that let the tomatoes do the heavy lifting. San Marzano tomatoes bring a natural sweetness and low acidity that make the sauce taste like it simmered all afternoon — even on a weeknight. Slowly blooming the garlic and red pepper flakes in olive oil before the tomatoes ever hit the pan is the kind of small step that makes a big difference, coaxing out a flavor base that's warm and complex without any fuss. Torn fresh basil stirred in at the very end keeps things bright and aromatic rather than flat or overcooked. Many jarred sauces and even homemade recipes sneak in warming spices like nutmeg, but this one stays completely clean — every ingredient is right there in the list, no surprises. It's naturally paleo-friendly too, skipping sugar, dairy, and anything processed in favor of real food that genuinely tastes better for it. Spoon it over zucchini noodles, use it as a dipping sauce, or freeze a batch for the weeks when cooking from scratch just isn't happening.
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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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