Pork Free Tomato Sauce (Marinara)
A great marinara is one of those foundational recipes that makes everything else in the kitchen click into place. This version keeps things beautifully simple — San Marzano tomatoes crushed by hand, golden-toasted garlic, a pinch of red pepper flakes, and fresh basil stirred in at the very end for brightness. The two-stage olive oil technique, starting with a generous pour for cooking and finishing with a fresh drizzle, gives the sauce a silky, restaurant-quality depth that's hard to believe comes from such a short ingredient list. Simmering uncovered lets the color shift from vivid red to a rich brick tone, which is your visual cue that the flavors have concentrated and mellowed into something truly special. Because every ingredient here is straightforwardly plant-based and pantry-friendly, there's no need to scrutinize labels or worry about hidden additives sneaking into your pot. It's the kind of sauce you'll want to keep on rotation — equally at home tossed with pasta, spooned over pizza dough, or used as a dipping sauce for crusty bread.
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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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