Turmeric 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 deep, bright flavor with nothing unnecessary in the pot. San Marzano tomatoes get crushed by hand for that rustic, uneven texture, then simmered low and slow until the color shifts from vivid red to a rich, brick-toned depth that tells you it's ready. Garlic is coaxed in warm olive oil until pale golden and fragrant — not burnt, not raw — so every drop of flavor carries through to the finished sauce. A pinch of red pepper flakes adds just enough warmth, and torn fresh basil stirred in at the end keeps things bright and aromatic. For anyone avoiding turmeric, this recipe is naturally a safe choice — there's no spice blend, no curry-adjacent shortcut, and no store-bought paste hiding anything unexpected. Every ingredient is straightforward and easy to verify at a glance. Finish it with that extra drizzle of olive oil and you've got a silky, restaurant-quality sauce that works over pasta, as a pizza base, or spooned straight from the pan onto 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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