Rice Free Paleo Marinara Sauce
A great marinara doesn't need much — just quality ingredients, a little patience, and the right technique. This version starts with garlic slowly coaxed in olive oil until fragrant and just golden, which builds a savory, aromatic base that store-bought sauces simply can't replicate. San Marzano tomatoes bring a natural sweetness and depth that carry the whole dish, and a long, unhurried simmer transforms them into something rich and brick-red and deeply satisfying. Torn fresh basil stirred in at the very end keeps that bright, herby note alive without cooking it into oblivion. Every ingredient here is clean and straightforward — no fillers, no starches, no grain-based thickeners sneaking in to bulk it up. It's the kind of sauce you'll want to spoon over zucchini noodles, roasted vegetables, or grilled meat without a second thought. Make a big batch and keep it in the fridge — it only gets better the next day.
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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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