Candida Diet Friendly Tomato Sauce (Marinara)
A rich, deeply flavored tomato sauce is one of those kitchen staples that makes everything better, and this classic marinara delivers exactly that. San Marzano tomatoes are the star here — their naturally sweet, low-acid profile makes them a smart choice when you're being mindful about what goes into your food. Garlic is slowly coaxed in olive oil until pale golden and fragrant, building a savory base that carries the whole sauce. A gentle 20-minute simmer transforms the crushed tomatoes into something thick, brick-red, and deeply satisfying without any added fillers, refined starches, or mystery ingredients. Fresh basil and a finishing drizzle of extra-virgin olive oil pull everything together at the end, keeping the ingredient list clean and intentional. Store-bought jarred sauces are notorious for sneaking in added sugars, preservatives, and other unwanted extras — making a batch from scratch like this puts you fully in control. Spoon it over zucchini noodles, roasted vegetables, or anything else on your rotation and feel good about every bite.
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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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