Walnut Free Paleo Marinara Sauce
There is something deeply satisfying about a marinara sauce that comes together with nothing more than good olive oil, garlic, and a can of quality tomatoes — and this one absolutely delivers. San Marzano tomatoes bring a natural sweetness and low acidity that make the sauce taste like it simmered all afternoon, even on a weeknight. The garlic is cooked low and slow in olive oil until it turns fragrant and just golden, building a flavor base that carries the whole dish. A pinch of dried oregano and a handful of torn fresh basil finish things off in the most classic, unfussy way possible. For anyone navigating nut-free cooking, jarred pasta sauces can be a minefield of unexpected additives and shared-facility warnings — making a batch from scratch like this is both safer and genuinely tastier. It thickens beautifully over low heat, shifting from bright red to a rich brick tone that tells you it's ready. Spoon it over zucchini noodles, use it as a pizza base, or just dip something crusty into it — this sauce earns a permanent spot in your rotation.
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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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