Paleo Marinara Sauce
A rich, slow-simmered tomato sauce built from nothing but whole, real ingredients — this is the kind of recipe that makes you wonder why you ever reached for a jar. San Marzano tomatoes bring natural sweetness and depth, while thinly sliced garlic blooms in olive oil to create a fragrant, savory base that sets the tone for the whole pot. A pinch of dried oregano and torn fresh basil round everything out in the most classic way possible. The magic here is in the 25-minute simmer, which coaxes the sauce from bright red to a deep, brick-hued richness that no shortcut can replicate. Jarred marinara often sneaks in added sugar, citric acid, or other additives that don't fit a grain-free, whole-food approach — this one keeps it completely clean. It makes four generous servings and stores beautifully, so you can batch it ahead and have a versatile sauce ready for zucchini noodles, roasted vegetables, or anything else on your plate.
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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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