Pecan Free Paleo Marinara Sauce
A rich, slow-simmered tomato sauce built entirely from pantry staples and fresh aromatics, this marinara is the kind of recipe that makes your kitchen smell absolutely incredible. San Marzano tomatoes bring a natural sweetness and depth that no jarred sauce can match, and gently blooming the garlic in olive oil before adding them is the move that takes everything to the next level. The whole thing comes together in one saucepan with zero complicated steps, making it as approachable as it is satisfying. Because the ingredient list is clean and straightforward — olive oil, garlic, tomatoes, herbs, and spice — there's no hunting labels for hidden additives or worrying about cross-contact with tree nuts. Torn fresh basil stirred in at the very end keeps that bright, herby note alive without cooking it into oblivion. Spoon it over zucchini noodles, use it as a dipping sauce, or build a full paleo pasta night around it — this one earns a permanent spot in your rotation.
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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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