Vegetarian Paleo Marinara Sauce
There is something deeply satisfying about a marinara sauce made entirely from scratch, and this one delivers that rich, slow-simmered flavor that jarred versions can never quite match. Garlic is coaxed in olive oil until it turns fragrant and just golden, building a savory base that carries through every bite. San Marzano tomatoes bring a natural sweetness and depth that makes the whole sauce taste like it has been going for hours, even though it comes together in under thirty minutes. A pinch of oregano, a handful of torn fresh basil, and a little heat from optional red pepper flakes round everything out beautifully. Because every ingredient here is whole and plant-based, there is no need to scan labels for hidden animal products or additives — what you see is exactly what goes into the pot. It works tossed with pasta, spooned over roasted vegetables, or used as a dipping sauce for crusty bread. Make a big batch and refrigerate or freeze it, because once you have this in your rotation, going back to store-bought feels like a step backward.
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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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