Soy Free Paleo Marinara Sauce
Good marinara is one of those sauces that can elevate almost any meal, and this version is built entirely from clean, whole ingredients — no fillers, no additives, and absolutely nothing derived from soy. That matters more than you might think, since many jarred pasta sauces sneak in soybean oil or soy-based emulsifiers that can be easy to overlook on a label. Here, it's just fruity extra-virgin olive oil, San Marzano tomatoes, garlic, and a handful of aromatics doing all the heavy lifting. The technique is simple but intentional — gently blooming the garlic in warm oil before the tomatoes go in builds a deep, savory base that makes the finished sauce taste like it simmered all afternoon. Cooking it low and slow until the color shifts to that rich brick-red is the move that separates a truly great marinara from a flat, one-dimensional one. Torn fresh basil stirred in at the very end keeps things bright and fragrant without losing that herbal punch to the heat. Spoon it over zucchini noodles, use it as a dipping sauce, or freeze a batch for the week — this one is endlessly versatile.
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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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