Rye Free Paleo Marinara Sauce

Total time40 min

Prep time10 min

Cook time30 min

A great marinara is one of those foundational recipes that can elevate almost any meal, and this version is as clean and vibrant as it gets. Garlic slowly blooms in good olive oil, San Marzano tomatoes bring a natural sweetness and depth, and torn fresh basil finishes everything off with a brightness that bottled sauce simply cannot match. The whole thing simmers down to a rich, brick-red sauce that smells absolutely incredible. For anyone navigating grain sensitivities, store-bought pasta sauces and jarred marinara can be surprisingly tricky — thickeners, fillers, and shared production lines make label-reading a chore. This recipe sidesteps all of that with a short, honest ingredient list that contains nothing but whole foods you can see and name. Every single component here is naturally free of grains, so there is no guesswork involved. The technique is simple but intentional — low-and-slow garlic infusion, a patient simmer, and a final stir of basil off the heat. That patience is what transforms a handful of pantry staples into something that tastes like it came from a proper Italian kitchen. Spoon it over zucchini noodles, use it as a dipping sauce, or build a full paleo-friendly pasta night around it — this one earns a permanent spot in your rotation.

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Ingredients

4 servings

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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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