Tree Nut 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 it 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 hand-crushing step is worth it, giving the finished sauce that rustic, uneven texture that clings perfectly to pasta rather than sliding right off. Simmering uncovered lets the color deepen from vivid red to a rich brick tone, which is your visual cue that the flavors have concentrated and mellowed just right. A finishing drizzle of olive oil pulls everything together with a silky, rounded quality that store-bought jars simply can't replicate. Since every ingredient here is naturally free from tree nuts — no hidden almond flour, no cashew cream, no pesto-style additions — you can cook and serve with complete confidence. Keep a batch in the fridge and you're halfway to a great weeknight dinner before you've even boiled the water.
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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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