Sesame Free Paleo Marinara Sauce
A good marinara is one of those foundational recipes that makes everything else in the kitchen easier, and this one delivers serious depth with just a handful of clean ingredients. Garlic is coaxed slowly in olive oil until fragrant and golden, building a savory base before the San Marzano tomatoes ever hit the pan — that low-and-slow technique is what separates a flat sauce from one that tastes like it simmered all day. A pinch of oregano and a whisper of red pepper flakes round out the flavor, while torn fresh basil stirred in at the very end keeps things bright and aromatic. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden additives or worry about what might be lurking in a jarred alternative. The sauce cooks down over about 25 minutes into a rich, brick-red beauty that clings perfectly to pasta, doubles as a pizza base, or works as a dipping sauce for whatever you're serving. It's the kind of recipe you'll make on a Sunday and find yourself reaching for all week 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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