Gut Friendly Tomato Sauce (Marinara)
A great marinara is one of those foundational recipes that rewards you every single time, and this one is built on ingredients that are genuinely kind to a sensitive digestive system. San Marzano tomatoes are lower in acidity than many canned varieties, which means less of that sharp, irritating bite that can upset a reactive gut. Garlic is cooked low and slow in olive oil until pale golden and fragrant, softening its intensity and making it far easier to tolerate than raw or heavily processed versions. The red pepper flakes add just a gentle warmth without overwhelming heat, and the optional pinch of sugar is there to smooth out any remaining sharpness if your system needs it. Fresh basil and a finishing drizzle of extra-virgin olive oil round everything out with anti-inflammatory goodness that feels as nourishing as it tastes. There are no hidden additives, no jarred preservatives, and no mystery ingredients — just a short, clean list you can feel confident about. Spoon it over pasta, use it as a pizza base, or simmer proteins right in the sauce; however you use it, this is the kind of cooking that makes your gut and your taste buds equally happy.
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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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