Pistachio Free Paleo Marinara Sauce
A rich, slow-simmered tomato sauce built from nothing but clean, whole ingredients — this marinara is the kind of thing that makes your kitchen smell like an Italian grandmother lives there. San Marzano tomatoes bring a natural sweetness and low acidity that forms the backbone of the sauce, while garlic cooked low and slow in good olive oil adds depth without any bitterness. A pinch of oregano and a handful of torn fresh basil at the finish keep everything bright and aromatic. Because every ingredient here is straightforward and plant-based, there's zero concern about hidden nuts or cross-contamination from shared processing facilities — something that can be a real headache with jarred sauces. The technique is simple but intentional: that 25-minute uncovered simmer is what transforms the sauce from bright and sharp to a deep, brick-red, velvety pour. Spoon it over zucchini noodles, use it as a dipping sauce, or build a full paleo pasta night around it — it holds up beautifully either way.
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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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