Peanut 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 the kind of deep, brick-red sauce you'd expect from a proper Italian trattoria. San Marzano tomatoes are the star here — crushed by hand for that rustic, uneven texture that clings beautifully to pasta. Slowly blooming sliced garlic and red pepper flakes in olive oil before the tomatoes ever hit the pan is what separates a flat sauce from one that tastes like it's been simmering all day. A handful of torn fresh basil and a finishing drizzle of olive oil at the end keep the flavors bright and aromatic. For anyone navigating nut allergies, this sauce is a genuinely clean option — every ingredient is straightforward, with no hidden blends or processed shortcuts that might introduce cross-contact concerns. It's the kind of recipe you'll want to make in a big batch, because it freezes beautifully and makes weeknight dinners feel effortless.
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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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