Pork 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 whole kitchen smell incredible. Garlic blooms gently in good olive oil before the crushed San Marzano tomatoes go in, and that low-and-slow simmer is what transforms everything into a deeply flavored, brick-red sauce worth spooning over anything on the table. There's no added sugar, no mystery fillers, and nothing that doesn't belong — just clean, whole-food ingredients that happen to align perfectly with a grain-free, legume-free way of eating. Torn fresh basil stirred in at the very end keeps the herb flavor bright rather than muddy, which is a small step that makes a noticeable difference. It's equally at home over zucchini noodles, roasted vegetables, or a bowl of spaghetti squash. Make a big batch and refrigerate or freeze it, because this is the kind of sauce you'll want on hand all week.
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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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