Eggless Tomato Sauce (Marinara)
A great marinara is one of those foundational recipes that makes everything else in the kitchen easier, and this one delivers deep, bright flavor with nothing more than a handful of honest ingredients. San Marzano tomatoes are the real star here — crushed by hand so you get that rustic, uneven texture that clings beautifully to pasta rather than sliding right off. Slowly blooming sliced garlic and red pepper flakes in olive oil before the tomatoes ever hit the pan is the kind of low-effort technique that pays off in a big way, building a savory, aromatic base that store-bought sauce simply can't replicate. A long, unhurried simmer transforms the color from bright red to a rich brick-red, which is your visual cue that the flavors have concentrated and mellowed into something genuinely special. Torn fresh basil and a finishing drizzle of olive oil stirred in at the end keep things vibrant and a little luxurious. Because this sauce is built entirely from vegetables, olive oil, and aromatics, it fits naturally into an egg-free lifestyle without any substitutions or workarounds — it's just classic Italian cooking done right.
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!