Fish 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 deep, bright flavor with just a handful of honest ingredients. San Marzano tomatoes are the star here — crushed by hand so you get that rustic, uneven texture that clings beautifully to pasta rather than sliding right off. Garlic sliced thin and coaxed slowly in olive oil with a pinch of red pepper flakes builds a fragrant base that makes the whole kitchen smell incredible before the tomatoes even hit the pan. The long, unhurried simmer is what transforms a bright, sharp sauce into something richer and brick-red, with real depth. Torn fresh basil and a finishing drizzle of olive oil at the end keep it vibrant and a little silky. For anyone navigating fish or seafood restrictions, this sauce is completely straightforward — every ingredient is plant-based and easy to verify, with no hidden anchovies or seafood-derived flavor boosters that sneak into some store-bought versions. Spoon it over spaghetti, use it as a pizza base, or keep a batch in the fridge all week — it only gets better with time.

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