Chicken 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 serious depth with just a handful of pantry staples. San Marzano tomatoes are the real star here — their low acidity and natural sweetness mean the sauce develops a rich, brick-red color and rounded flavor without needing much fuss. 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 20-minute simmer uncovered is all it takes to concentrate everything into something that tastes like it cooked all day. Torn fresh basil and a finishing drizzle of olive oil added off the heat keep the brightness alive without cooking it away. Every ingredient here is naturally plant-based and poultry-free, so there's no label-checking or substitution stress — just straightforward, honest cooking. Toss it with pasta, spoon it over polenta, or use it as a base for pizza and let the simplicity do all the work.
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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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