Whole 30 Tomato Sauce (Marinara)
A great marinara is one of those foundational recipes that makes everything else in the kitchen easier, and this one delivers serious depth with just a handful of clean, real-food ingredients. Slow-bloomed garlic and red pepper flakes in good olive oil build a savory base, while hand-crushed San Marzano tomatoes bring that bright, slightly sweet flavor you just can't fake. Simmering uncovered lets the sauce thicken naturally and shift into a rich, brick-red color — no shortcuts, no fillers, just the real thing. The torn fresh basil and a finishing drizzle of olive oil at the end keep it tasting vibrant rather than heavy. Store-bought marinara is one of the sneakiest sources of added sugar and off-limits additives, which makes having a reliable homemade version genuinely useful. This recipe keeps things straightforward — the optional granulated sugar is the one ingredient to skip to stay fully compliant, and the rest of the lineup is naturally clean. Spoon it over zucchini noodles, use it as a dipping sauce for roasted vegetables, or build a whole weeknight dinner around it. Once you've made it from scratch, it's hard to go back.
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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)
Can be omittedgranulated sugar
- 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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