Paleo Tomato Sauce (Marinara)
A great marinara is one of those foundational recipes that makes everything else in the kitchen feel more possible. This version keeps things beautifully simple — San Marzano tomatoes crushed by hand, golden-toasted garlic, a hit of red pepper flakes, and fresh basil stirred in at the end for brightness. The finishing drizzle of olive oil pulls it all together into something that tastes like it simmered all afternoon, even when it hasn't. For anyone eating grain-free and avoiding processed foods, jarred sauces can be a minefield of added starches, refined sugars, and preservatives. This recipe sidesteps all of that with nothing but whole, recognizable ingredients — and the optional pinch of sugar is easy to leave out entirely if you prefer to keep it strictly unprocessed. The natural sweetness of good San Marzano tomatoes usually does the job on its own. Watching the sauce shift from bright red to a deep brick-red as it simmers is genuinely satisfying, and the smell of garlic blooming in olive oil is reason enough to make this on a weeknight. Spoon it over zucchini noodles, roasted spaghetti squash, or grilled chicken and you have a meal that feels indulgent without straying from clean eating. Once you make this from scratch, going back to the jar is going to feel like a real step down.
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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)
Can be omittedgranulated sugar
- 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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