Brazil Nut Free Tomato Sauce (Marinara)
A great marinara is one of those foundational recipes that makes everything else in the kitchen easier, and this one delivers the kind of deep, brick-red sauce that tastes like it simmered all afternoon. San Marzano tomatoes are the real star here — crushed by hand so you get that rustic, uneven texture that clings beautifully to pasta. Garlic is coaxed slowly in olive oil with a pinch of red pepper flakes until it turns pale golden and fragrant, building a savory base before the tomatoes ever hit the pan. A handful of torn fresh basil and a finishing drizzle of olive oil at the end keep the flavors bright and alive. For anyone navigating tree nut allergies, a jarred sauce can be a surprisingly tricky aisle — some brands process on shared lines or include unexpected additives — so making it from scratch with this short, clean ingredient list is a genuinely smart move. The whole thing comes together in about 20 minutes of simmering, and the result is endlessly versatile: spoon it over pasta, use it as a pizza base, or serve it alongside crusty bread for dipping.
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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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