Shellfish Free Paleo Marinara Sauce
Rich, garlicky, and deeply satisfying, this marinara is the kind of sauce that makes you want to hover over the pot with a spoon just to keep tasting it. San Marzano tomatoes bring a natural sweetness and low acidity that form the backbone of the whole thing, while a slow 25-minute simmer coaxes the color from bright red to a gorgeous brick-red and concentrates every bit of flavor. Garlic bloomed gently in olive oil and a whisper of red pepper flakes give it that classic Italian-American depth without any fuss. Torn fresh basil stirred in at the very end keeps things bright and aromatic rather than flat or overcooked. For anyone navigating shellfish concerns, jarred sauces can be a minefield — some are produced in facilities that handle seafood, and ingredient labels aren't always as clear as they should be. Making it from scratch with this short, clean ingredient list puts you completely in control. It's also naturally grain-free and dairy-free, so it works beautifully over zucchini noodles, roasted vegetables, or any protein you have on hand. Simple enough for a weeknight, but good enough to make you feel like you actually cooked.
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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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