Anti Inflammatory Tomato Sauce (Marinara)
A great marinara is one of those recipes that rewards you far beyond the effort it takes, and this one is built almost entirely on ingredients known for their anti-inflammatory properties. Extra-virgin olive oil is the backbone here — used both for cooking and as a finishing drizzle — bringing those beneficial polyphenols into every spoonful. San Marzano tomatoes are rich in lycopene, and simmering them low and slow actually makes that compound more bioavailable, so the 20-minute cook time is doing real work. Garlic and red pepper flakes add depth and a gentle heat while contributing their own well-documented plant compounds to the mix. Fresh basil stirred in at the end keeps its brightness and adds one more layer of natural goodness without any heat degradation. The whole thing comes together with no processed additives, no refined fats, and nothing that doesn't belong — just clean, whole ingredients doing exactly what they're supposed to do. Toss it with pasta, spoon it over roasted vegetables, or use it as a base for a dozen other meals you'll feel genuinely good about eating.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 can (28 oz) whole peeled san marzano tomatoes
- ½ tsp kosher salt, plus more to taste
- ½ tsp granulated sugar (optional)
Can be omittedgranulated sugar
- 6 fresh basil leaves, torn
For finishing
- 1 tbsp extra-virgin olive oil, for finishing
Instructions
- 1
Pour the tomatoes and their juices into a large bowl and crush them by hand until broken into rough, uneven pieces — some chunks are fine.
- 2
Heat 3 tbsp olive oil in a large saucepan over medium-low heat. Add the sliced garlic and red pepper flakes and cook, stirring occasionally, until the garlic is pale golden and fragrant, about 3–4 minutes. Watch closely, as the garlic can brown quickly.
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