Legume Free Tomato Sauce (Marinara)
A great marinara is one of those sauces that makes everything it touches taste better, and this one is as pure and satisfying as it gets. San Marzano tomatoes crushed by hand give the sauce a rustic, uneven texture that clings beautifully to pasta, and the slow bloom of garlic and red pepper flakes in olive oil builds a flavor base that's quietly complex. Simmering uncovered lets the sauce thicken naturally and deepen into that rich brick-red color that signals it's truly ready. Torn fresh basil and a finishing drizzle of extra-virgin olive oil added off the heat keep the brightness alive without cooking it away. For anyone navigating legume-free cooking, this recipe is refreshingly straightforward — every ingredient here is clean and uncomplicated, with no hidden additives or plant-based fillers to second-guess. It's the kind of sauce worth making in a big batch, because it only gets better as it sits.
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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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