Whole 30 Paleo Marinara Sauce
A deeply flavorful marinara made entirely from pantry staples, this sauce proves that simple ingredients done right are all you need. Garlic slowly coaxed in good olive oil, San Marzano tomatoes, a pinch of oregano, and fresh torn basil — nothing sneaky, nothing processed, just clean and honest cooking. Store-bought marinara is one of those products that almost always hides added sugar or preservatives, making it a frustrating off-limits item when you're eating this way. Making your own takes about half an hour and the result is so much richer and more vibrant than anything from a jar. The low-and-slow simmer is the real secret here — watching the sauce shift from bright red to a deep brick-red is your cue that the flavors have concentrated into something genuinely special. Toss it over zucchini noodles, spoon it over roasted vegetables, or use it as a dipping sauce for whatever protein you've got going. Once you have a batch in the fridge, clean eating suddenly feels a whole lot less like a sacrifice.
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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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