Walnut Free Tomato Sauce (Marinara)
A great marinara is one of those recipes that feels almost too simple to be this good — and yet here we are. San Marzano tomatoes, slowly simmered with golden garlic, a pinch of red pepper flakes, and fresh torn basil, produce a sauce that tastes like it came from a trattoria kitchen rather than a weeknight stovetop. The technique of crushing the tomatoes by hand keeps the texture rustic and uneven in the best possible way, giving the finished sauce real body and character. A finishing drizzle of olive oil pulls everything together with a silky richness that store-bought jars simply can't replicate. For anyone navigating tree nut sensitivities, this recipe is refreshingly straightforward — every ingredient is clean, familiar, and easy to verify at a glance. No hidden pastes, no specialty blends, just pantry staples doing exactly what they're supposed to do. Toss it with pasta, spoon it over polenta, or use it as a base for braised proteins — this sauce earns its place in your regular 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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