Turkey Free Paleo Marinara Sauce
There is something deeply satisfying about a marinara sauce that comes together with just a handful of real, whole ingredients — and this one absolutely delivers. Garlic slowly blooms in good olive oil until it's fragrant and just kissed with gold, building a flavor base that store-bought jars simply cannot replicate. San Marzano tomatoes bring a natural sweetness and depth that carry the sauce through a low-and-slow simmer, thickening it from bright red to a rich, brick-toned beauty. Torn fresh basil stirred in at the very end keeps that herby brightness alive without cooking it into oblivion. Every ingredient here is clean and grain-free, so it fits naturally into a whole-foods approach without any workarounds or substitutions. Spoon it over zucchini noodles, use it as a dipping sauce, or build a full paleo pasta night around it — 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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