Xanthan Gum Free Paleo Marinara Sauce
A great marinara doesn't need a long list of additives to taste incredible, and this one proves it with nothing but pantry staples and fresh aromatics. Garlic slowly bloomed in olive oil, San Marzano tomatoes, a pinch of oregano, and torn fresh basil — that's really all it takes to build something deeply savory and satisfying. Many jarred sauces sneak in thickeners and stabilizers that can be hard to spot on a label, so making your own means you know exactly what's going in the pot. The sauce thickens naturally as it simmers uncovered, shifting from a bright, punchy red to a rich brick hue that signals it's ready. That slow, low-heat cook is the real secret — it mellows the acidity of the tomatoes and lets every ingredient settle into something cohesive and bold. Toss it with zucchini noodles, spoon it over roasted vegetables, or use it as a dipping sauce straight from the pan. It stores beautifully, so making a full batch and keeping it on hand all week is absolutely worth it.
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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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