Citric Acid Free Tomato Sauce (Marinara)

A rich, garlicky tomato sauce sounds simple enough — until you realize how many jarred versions sneak in citric acid as a preservative or acidity regulator. This homemade marinara sidesteps all of that by relying on nothing but whole peeled San Marzano tomatoes, good olive oil, garlic, and fresh basil. San Marzanos are naturally lower in acidity than many other tomato varieties, and the optional pinch of sugar is there to gently balance any sharpness without introducing anything processed or problematic. The technique is just as satisfying as the ingredient list: garlic and red pepper flakes bloom slowly in olive oil until pale golden and fragrant, then the hand-crushed tomatoes go in and simmer uncovered until the sauce deepens to that gorgeous brick-red color. Finishing with torn basil and a drizzle of fresh olive oil gives it a brightness that no jar could replicate. Whether you're spooning it over pasta, using it as a pizza base, or dipping crusty bread straight in, this is the kind of sauce that makes you wonder why you ever reached for a store-bought bottle in the first place.

About Fig

Fig 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 →