Cashew Free Tomato Sauce (Marinara)
A great marinara is one of those foundational recipes every home cook should have in their back pocket, and this one delivers serious depth with just a handful of honest ingredients. San Marzano tomatoes get crushed by hand for that rustic, uneven texture, then simmered low and slow until the color shifts from bright red to a rich, brick-red that tells you the flavors have truly concentrated. Thinly sliced garlic blooms gently in olive oil alongside red pepper flakes, building a fragrant, slightly spicy base before the tomatoes ever hit the pan. A finishing drizzle of extra-virgin olive oil and torn fresh basil pull everything together with a brightness that makes the whole sauce feel alive. Because every ingredient here is whole and straightforward — no blended nut-based thickeners, no creamy additions, nothing hiding in a spice packet — you can cook with complete confidence about what's actually in the pot. It's the kind of sauce that works over pasta, spooned onto pizza dough, or used as a dipping base, and it tastes like something that simmered all day even when it didn't.
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!