Oats Free Paleo Marinara Sauce
A rich, slow-simmered marinara is one of those kitchen staples that makes everything better, and this version is built entirely from clean, whole ingredients you can feel good about. Garlic blooms in good olive oil, crushed San Marzano tomatoes do the heavy lifting, and a handful of torn fresh basil at the end brings it all together with that bright, herby finish. There are no fillers, no thickeners, and absolutely nothing grain-based hiding in the ingredient list — which makes it a natural fit for anyone avoiding oats or other grains without having to scrutinize a label. The low-and-slow simmer is what transforms this from a quick weeknight shortcut into something that tastes genuinely complex, as the sauce deepens from a vivid red to a rich brick tone over about 25 minutes. It works beautifully over zucchini noodles, spooned onto a cauliflower crust, or used as a dipping sauce for whatever you've got on the table. Make a big batch and refrigerate or freeze it — this is the kind of sauce that makes meal prep feel less like a chore and more like a gift to your future self.
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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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