Yeast Free Paleo Marinara Sauce
A rich, slow-simmered tomato sauce is one of those kitchen staples that can feel surprisingly tricky to source when you're avoiding yeast — many jarred versions sneak in additives, vinegars, or fermented flavor boosters that don't work for everyone. This homemade version keeps things beautifully clean, built entirely from whole, recognizable ingredients with nothing hidden in the label. Garlic is coaxed low and slow in good olive oil until it's fragrant and just barely golden, which lays down a savory base that makes the whole sauce sing. San Marzano tomatoes bring a natural sweetness and depth that means you don't need any shortcuts, and a long, unhurried simmer transforms them into something thick, brick-red, and deeply satisfying. Dried oregano and torn fresh basil round everything out with that classic Italian-American flavor you want on pasta, zucchini noodles, or anything else that needs a proper sauce. It's the kind of recipe you'll make once and then find yourself coming back to every single week.
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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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