Peanut Free Paleo Marinara Sauce
A good marinara is one of those foundational sauces that can elevate almost any meal, and this version is deeply savory, bright, and built entirely from clean, whole ingredients. Garlic is coaxed slowly in olive oil until it turns fragrant and just golden, which gives the sauce a rich, mellow base before the tomatoes even hit the pan. San Marzano tomatoes bring a natural sweetness and low acidity that makes the finished sauce taste like it simmered all afternoon — even though it comes together in under half an hour. A pinch of oregano and a handful of torn fresh basil round everything out with that classic Italian-American flavor you want on pasta, zucchini noodles, or spooned over roasted vegetables. For anyone navigating nut allergies, jarred sauces can be a surprisingly tricky category — some are processed on shared lines or contain unexpected additives. This one is made entirely from pantry staples you can inspect yourself, so there's no guesswork involved. The ingredient list is short, the steps are straightforward, and the result is a sauce that tastes genuinely homemade because it is.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!