Carrageenan Free Tomato Sauce (Marinara)

A great marinara should taste like it came from a tiny trattoria kitchen, and this one absolutely delivers. Garlic sliced thin and coaxed slowly in olive oil with a pinch of red pepper flakes builds a fragrant, gently spicy base before the tomatoes ever hit the pan. San Marzano tomatoes, crushed by hand for that rustic, uneven texture, simmer uncovered until the sauce shifts from bright red to a deep, rich brick — the kind of color that tells you something delicious just happened. Torn fresh basil and a final drizzle of olive oil go in off the heat, keeping everything vibrant and alive. For anyone navigating carrageenan concerns, jarred and canned pasta sauces can be a minefield of additives and thickeners hiding in plain sight on the ingredient label. This recipe sidesteps all of that entirely — every ingredient here is whole, recognizable, and straightforward. There are no stabilizers needed because the tomatoes reduce naturally into a beautifully thick, glossy sauce on their own. Spoon it over pasta, use it as a pizza base, or keep a batch in the fridge all week — it's the kind of foundational recipe that quietly makes everything else taste better.

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