Beef Free Tomato Sauce (Marinara)
A great marinara is one of those foundational recipes that makes everything else in the kitchen click into place. This version keeps things beautifully simple — San Marzano tomatoes crushed by hand, golden-toasted garlic, a pinch of red pepper flakes, and fresh basil stirred in at the very end for brightness. The two-stage olive oil technique, starting with a generous pour for cooking and finishing with a fresh drizzle, gives the sauce a richness and depth that feels far more luxurious than the short ingredient list suggests. Simmering uncovered for about 20 minutes lets the color deepen to that gorgeous brick-red and the flavors concentrate into something truly special. Every single ingredient here is naturally free of any animal-based additions, so there's no need to scrutinize labels or swap anything out — it just works as written. Toss it with pasta, spoon it over roasted vegetables, or use it as a base for pizza; this sauce is endlessly versatile and completely weeknight-friendly.
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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)
- 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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