Chestnut Free Tomato Sauce (Marinara)
A great marinara is one of those recipes that rewards patience with something far greater than the sum of its parts. Garlic sliced thin and coaxed slowly in olive oil until just golden, a can of San Marzano tomatoes crushed by hand, a low simmer that shifts the color from bright red to a deep, rich brick — every step here is intentional and the result is absolutely worth it. Torn fresh basil and a finishing drizzle of extra-virgin olive oil pull everything together at the end, adding brightness and a silky body to the sauce. For anyone navigating tree nut concerns, this recipe is naturally worry-free — every ingredient is straightforward, and there are no hidden additions that could cause a problem. No specialty swaps needed, no label-checking required, just honest pantry staples doing exactly what they're supposed to do. Spoon it over pasta, use it as a pizza base, or keep a jar in the fridge for the week — this is the kind of sauce that makes everything else easier.
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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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