Wheat Free Paleo Marinara Sauce
A great marinara doesn't need much — just quality ingredients, a little patience, and the right technique. This version starts with garlic slowly coaxed in olive oil until it's fragrant and just barely golden, which builds a savory, aromatic base that store-bought sauces simply can't replicate. San Marzano tomatoes bring a natural sweetness and depth that carry the whole pot, and a long, unhurried simmer transforms them into a rich, brick-red sauce with serious body. Torn fresh basil stirred in at the end keeps things bright and herbaceous without losing that slow-cooked warmth. Every single ingredient here is naturally free of wheat and grain-based additives, so there's no label-scanning or substitution stress involved. Spoon it over zucchini noodles, use it as a dipping sauce, or build a full paleo lasagna around it — this one 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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