Lactose Free Tomato Sauce (Marinara)
A great marinara is one of those sauces that makes everything taste more alive — bright, garlicky, a little spicy, and deeply savory in a way that feels both rustic and refined. The beauty here is that every single ingredient is naturally free of dairy, so there's no swapping, substituting, or second-guessing involved. San Marzano tomatoes crushed by hand give the sauce a wonderfully uneven texture, and simmering them uncovered lets the color deepen and the flavor concentrate into something genuinely special. Sliced garlic cooked low and slow in olive oil builds a fragrant, golden base that store-bought jars simply can't replicate. A pinch of red pepper flakes adds just enough warmth, and the torn fresh basil stirred in at the end keeps everything tasting vibrant rather than heavy. That final drizzle of olive oil rounds out the sauce with a silky richness that makes it feel indulgent without a drop of cream or butter in sight. Toss it with pasta, spoon it over roasted vegetables, or use it as a pizza base — this one earns a permanent spot in your weekly rotation.
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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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