Almond Free Tomato Sauce (Marinara)

A great marinara is one of those foundational recipes that makes everything else in the kitchen better, and this one is as pure and satisfying as it gets. San Marzano tomatoes, fragrant garlic, a pinch of red pepper flakes, and fresh basil come together in a sauce that tastes like it simmered all afternoon — even though it's ready in about twenty minutes. Crushing the tomatoes by hand before they hit the pan keeps the texture rustic and uneven in the best way, giving the finished sauce real body and character. The slow bloom of garlic in olive oil at the start builds a savory, aromatic base that carries the whole dish. For anyone navigating tree nut allergies, this recipe is naturally worry-free — every ingredient is straightforward, with no hidden pastes, nut-based thickeners, or ambiguous pantry additions to second-guess. A finishing drizzle of olive oil and torn basil at the end keeps the flavors bright and fresh rather than flat. Toss it with pasta, spoon it over polenta, or use it as a pizza base — it's the kind of sauce worth keeping in your weekly rotation.

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