Lupin Free Tomato Sauce (Marinara)
A great marinara is one of those foundational recipes that makes everything else in the kitchen better, and this version is deeply satisfying in its simplicity. San Marzano tomatoes, good olive oil, garlic, and fresh basil are all you need to build something that tastes like it simmered all afternoon. Crushing the tomatoes by hand keeps the texture rustic and uneven, which means the sauce clings beautifully to pasta rather than sliding right off. The garlic is cooked low and slow until just golden, giving the whole pot a mellow, sweet depth without any bitterness. For anyone navigating ingredient sensitivities, this sauce is refreshingly straightforward — every component is exactly what it says it is, with no fillers or hidden additives to second-guess. A pinch of sugar at the end is optional but worth tasting for, especially if your tomatoes lean a little sharp. Finish it with torn basil and a drizzle of olive oil and you have a sauce that works on pasta, pizza, polenta, or anything else that needs a little Italian magic.
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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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