Xanthan Gum Free Tomato Sauce (Marinara)
A great marinara is one of those recipes that proves simplicity wins every time. Fragrant garlic blooms slowly in olive oil alongside a pinch of red pepper flakes, building a savory base before the crushed San Marzano tomatoes ever hit the pan. Those hand-crushed tomatoes are the real secret — breaking them by hand keeps the texture rustic and uneven, so the finished sauce has body and character without needing any additives or thickeners whatsoever. It simmers uncovered until the color shifts from bright red to a deep brick-red, which is when you know the flavors have truly concentrated. Torn fresh basil and a finishing drizzle of extra-virgin olive oil pull everything together at the end, adding brightness and a silky richness. For anyone avoiding xanthan gum, this sauce is a natural fit — every ingredient is whole and straightforward, with zero need for stabilizers or gums to get that perfect, clingy consistency. Spoon it over pasta, use it as a pizza base, or keep a batch in the fridge all week.
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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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