Pescatarian Paleo Marinara Sauce
A deeply fragrant, slow-simmered tomato sauce built on nothing but honest pantry staples, this marinara is the kind of recipe that makes you wonder why you ever reached for a jar. San Marzano tomatoes bring a natural sweetness and low acidity that no generic canned tomato can match, and letting them cook down low and slow is what transforms them into something truly special. Garlic sliced thin and coaxed gently in olive oil until just golden is the flavor foundation here — it's aromatic without being sharp, and it sets the whole sauce up beautifully. A pinch of oregano and a handful of torn fresh basil stirred in at the end keep things bright and garden-fresh. Since every ingredient is naturally plant-based with zero meat or hidden animal products, this sauce fits a pescatarian lifestyle without any substitutions or workarounds required. Toss it over zucchini noodles, spoon it over baked fish, or use it as a base for a seafood pasta — it's endlessly versatile. Simple, clean, and deeply satisfying, this is the kind of sauce you'll want to keep on rotation all year long.
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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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