Homestyle Marinara Sauce entices you with its simplicity while seducing your palate with a masterful blend of seasonings. Only 10 minutes of prep time, then let your burner do the rest! A gluten-free, plant-based marinara for all seasons!
Jar No!
I have been spoiled my whole life when it comes to red sauce. I can count on one hand the number of times I have had jarred sauce. Every summer my father had a vegetable garden that yielded buckets upon buckets of tomatoes. My parents would can the tomatoes with other veggies, make sauce, or just can ’em straight up. This provided the base for countless pots of homemade marinara sauce.
Ingredients
Product Of My Environment?
From the day I left my parents’ nest until today, I have rarely consumed jarred sauce. Not something I put a lot of thought into (no pretensions), just sorta woven into my cooking fabric. You want marinara sauce, you saute garlic and onions, add seasonings, add tomato sauce, season a little more and let ‘er cook!
Marinara Sauce – Chopped Ingredients
Marinara Sauce – Sautéing
It’s All You
One of my favorite things about my Homestyle Marinara Sauce is that it allows so much room for the expression by the person creating it. Sweeter? Spicier? Garlicky-er (my personal fave)? There is no right or wrong, just keep tasting and adding until your palate is content! I love using fresh herbs in my sauce and reserving the dried herbs for adjusting the flavor later. Though dried herbs will work in a pinch. Been there done that many times. The only caveat is that you really can’t replace the taste of fresh garlic sautéed in olive oil. Try not to replace that with powdered garlic unless you are desperate (garlic powder is fine to adjust the seasoning after combining the herbs and sauce). You can enjoy the richness of this sauce knowing it is entirely vegan and sugar-free!
Marinara Sauce – Simmering
Marinara Sauce
Homestyle Marinara Sauce
Homestyle Marinara Sauce – the benefit of homemade cookin’ with very little active time required. That’s my kinda recipe! Make it ahead of time and refrigerate or freeze it. It only gets better with time. I like to make a double batch and use half for dinner plus leftovers and freeze the rest for a future lasagna (or another quick but mouth-watering pasta meal).
Marinara Sauce
This red sauce pairs well with any type of pasta. After cooking and draining the pasta I pour it into a bowl and mix it with a scoop or two of sauce – just enough to lightly coat it. The thin layer of sauce ensures that all of the pasta is coated and helps the sauce that is applied to stick when plating. To top it off, I like to sprinkle the dish with my Vegan Parmesan Cheese and chopped fresh parsley — YUUM! Pair it up with my Vegan Caesar Salad and now you’ve got a meal! Enjoy!
Marinara Sauce
Homestyle Marinara Sauce entices you with its simplicity while seducing your palate with a masterful blend of seasonings. Only 10 minutes of prep time, then let your burner do the rest!
Ingredients
- 1 tablespoon olive oil (for oil-free version, substitute water or broth)
- 5 large garlic cloves minced (more or less to taste)
- 1 medium onion chopped
- 1/4 cup fresh parsley minced
- 2 tablespoons fresh basil minced
- 1 teaspoon dried oregano
- 1 teaspoon finely ground sea salt (more or less to taste)
- 1/4 teaspoon finely ground black pepper (more or less to taste)
- 1 28 oz. can tomato puree (about 3 and 1/4 cups)
- 1 29 oz. can tomato sauce (about 3 and 1/4 cups)
- Dried Seasoning to Personalize Flavor
- garlic powder
- oregano
- basil
- parsley
- 1/2 teaspoon chili powder (my secret ingredient)
Instructions
- 1) Warm olive oil in 4 quart wide-bottomed pan. Add garlic and sauté until just golden. Add onion, parsley, basil and oregano. Sauté until onion is translucent. Stir in salt and black pepper.
- 2) Add tomato puree and sauce to mixture and stir well. Taste and add additional dry seasonings to personalize flavor (keep in mind the seasonings will intensify once cooked). I add a little chili powder at this point as it brings a little umami taste to the sauce.
- 3) Simmer with rapid bubbles for 10 minutes then reduce heat and simmer slowly for 50 additional minutes, stirring periodically.
![I was just informed by my publisher that in an effort to adjust to the unique challenges facing so many, they have made the decision to move the release of my cookbook Eat Well, Be Well to October 06. I am so thankful for all of you who have preordered the book and please accept my apologies for the delay. It will continue to be available for preorder for those who would like to reserve a copy.
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As a small token of my appreciation for all of your patience and support I am going to release one of the brand new recipes from the cookbook. Which section should I take it from? Breakfast, Breads, Salads, Snacks, Appetizers, Mains, or Desserts? Let me know your vote below. 🍽❓
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I hope that all of you are doing well both mentally and physically! 💕😊🙏](https://nutritionicity.com/wp-content/plugins/instagram-feed/img/placeholder.png)
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