Gelatin Free Tomato Sauce (Marinara)

A great marinara is one of those foundational recipes that makes everything else in the kitchen better, and this one delivers that deep, slow-cooked flavor without any shortcuts or surprises. Every ingredient here is straightforwardly plant-based and whole — crushed San Marzano tomatoes, garlic, olive oil, red pepper flakes, and fresh basil — so there's nothing hidden to worry about. Many store-bought pasta sauces and jarred condiments can contain unexpected additives, which makes a from-scratch version like this genuinely reassuring. The technique is simple but intentional: garlic and chili bloom slowly in olive oil before the tomatoes go in, building a savory, aromatic base that simmers down into something rich and brick-red. Crushing the tomatoes by hand keeps the texture rustic and uneven in the best way, giving the finished sauce real body and character. A finishing drizzle of olive oil and torn fresh basil at the end lifts the whole thing and keeps it bright. Spoon it over pasta, use it as a pizza base, or keep a batch in the fridge all week — it earns its place every single time.

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