Barley Free Tomato Sauce (Marinara)
A great marinara is one of those foundational recipes that makes everything else in the kitchen better, and this one delivers deep, brick-red flavor with just a handful of honest ingredients. San Marzano tomatoes, good olive oil, garlic, and fresh basil are all you need — and every single one of them is naturally free of barley and any grain-based additives that can sneak into jarred sauces. That's the quiet problem with store-bought marinara: thickeners, malt-derived ingredients, and ambiguous "natural flavors" can make label-reading feel like a part-time job. Making it from scratch sidesteps all of that completely. Crushing the tomatoes by hand keeps the texture rustic and lively, while the slow simmer with sliced garlic and red pepper flakes builds a sauce that tastes like it took far more effort than it did. The torn basil and finishing drizzle of olive oil added off the heat keep everything bright and aromatic. Spoon it over pasta, use it as a pizza base, or dip crusty bread straight into the pan — it's endlessly useful and completely worry-free.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!