Eosinophilic Esophagitis Friendly Tomato Sauce (Marinara)
A great marinara is one of those sauces that feels like a luxury but comes together with just a handful of pantry staples. This version leans on San Marzano tomatoes, good olive oil, garlic, and fresh basil — nothing hidden, nothing unnecessary. For anyone managing eosinophilic esophagitis, store-bought pasta sauces can be a minefield of trigger ingredients, thickeners, and additives that make label-reading exhausting. Here, every ingredient is visible and straightforward, so you know exactly what's going into the pot. The garlic is coaxed slowly in olive oil until pale and fragrant, the tomatoes are crushed by hand for a rustic texture, and the whole thing simmers down into a rich, brick-red sauce that smells absolutely incredible. A finishing drizzle of olive oil and torn basil pull it all together with a brightness that no jarred sauce can match. Spoon it over pasta, use it as a dipping sauce, or build it into a bigger meal — this is the kind of reliable, clean-ingredient base recipe worth keeping on repeat.
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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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