Pistachio Free Tomato Sauce (Marinara)
A great marinara is one of those foundational recipes that makes everything else in the kitchen better, and this one is as pure and satisfying as it gets. San Marzano tomatoes, good olive oil, garlic, and fresh basil — that's really all you need to build something deeply flavorful. 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 pale golden, giving the base a mellow, sweet depth without any bitterness. A long, unhurried simmer transforms the bright red tomatoes into a rich, brick-colored sauce that tastes like it came from a trattoria. For anyone navigating tree nut allergies or sensitivities, this recipe is completely straightforward — every ingredient is exactly what it says it is, with no hidden surprises or shared-facility concerns to stress over. Finish it with torn basil and a drizzle of olive oil, and you have something genuinely special.
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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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