Shellfish Free Tomato Sauce (Marinara)
A great marinara is one of those foundational recipes that makes everything else in the kitchen easier, and this one delivers the kind of deep, brick-red sauce that tastes like it simmered all afternoon. San Marzano tomatoes are the star here — crushed by hand so you get that rustic, uneven texture that clings beautifully to pasta. Garlic sliced thin and coaxed slowly in olive oil with a pinch of red pepper flakes builds a fragrant base that store-bought jars simply can't replicate. The sauce simmers uncovered until it thickens and the color shifts from bright to rich, which is the visual cue that tells you the flavor has fully developed. Torn fresh basil and a finishing drizzle of olive oil go in off the heat, keeping the herbs vibrant and the sauce silky. Every single ingredient here is naturally free from seafood and shellfish — no hidden broths, no anchovy-based shortcuts, just clean, honest pantry staples. Whether you're spooning it over pasta, using it as a pizza base, or dipping crusty bread straight into the pan, this is the sauce you'll want to keep on rotation.
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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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