Macadamia 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 deep, bright flavor with nothing fussy standing in the way. San Marzano tomatoes get crushed by hand for that rustic, uneven texture, then slowly simmered with golden garlic, a pinch of red pepper flakes, and torn fresh basil until the sauce shifts from vivid red to a rich, brick-hued depth. A finishing drizzle of extra-virgin olive oil pulls it all together with a silky, rounded quality that store-bought jars simply can't replicate. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contact anxiety to deal with — just clean, honest cooking. The optional pinch of sugar is a smart touch for balancing any sharpness from the tomatoes, and the whole process is as meditative as it is rewarding. Spoon it over pasta, use it as a pizza base, or keep a batch in the fridge all week — 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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