Homemade vegetable marinara sauce

Up until a couple of years ago, I was an avid fan of store-bought marinara sauce. Its easy, it’s decently good, and it sure beats the work of the homemade variety. But the really good organic jars are kind of pricey. That’s when I discovered that it’s pretty easy, and a lot cheaper, to make your own “slightly-homemade” marinara using jars of plain organic tomatoes and some trimmings. Plus, the taste is sooo much better than anything store-bought. This is my go-to recipe for homemade marinara. Yes, it’s a little bit cheating because I use canned tomato products instead of fresh tomatoes, but there are few and far between times throughout the year that I desire to actually make it completely from scratch. So here’s a pretty basic recipe, that always turns out delicious. If you are cooking this up for dinner, start your sauce earlier in the afternoon, because it’s so much better if if cooks for a couple of hours and the flavors are fully absorbed.

Homemade Marinara

by Lindsay

Prep Time: 15 min

Cook Time: 3 hours

Keywords: saute entree sauce vegetarian vegan soy-free gluten-free

Ingredients (2 qts.)

  • 1 lg. can plain tomato sauce
  • 2 lg. cans diced tomatoes
  • 2 sm. cans fire roasted tomatoes
  • 1 lg. sweet onion, chopped
  • 8 cloves garlic, minced
  • 1/4 c. brown sugar
  • 2 tbs. vegan margarine (or olive oil)
  • 2 tbs. dried oregano
  • 1 tbs. dried rosemary
  • 2 tsp. ground thyme
  • 1 tsp. red pepper flakes
  • 2 bay leaves
  • 1/2 c. fresh chopped basil
  • 1/2 bottle red wine
  • Optional: chopped mushrooms, zucchini, eggplant, olives, peppers or leeks.

Instructions

In a large stockpot, combine vegan margarine, onions, garlic and brown sugar.

Cook until onions completely soften and begin to caramelize.

Add fire roasted tomatoes and diced tomatoes.

Use an emersion hand-held blender or a potato masher and break down the tomato chunks until sauce is a little smoother.

Add tomato sauce, spices and bay leaves. Cook on med. heat for about an hour.

Add chopped fresh basil and red wine. Make sure to check on your sauce and stir every 20 min or so.

Cook for another hour or two until sauce has thickened and is sweet in taste. If sauce is still too thin you can add tomato paste to thicken. For the last hour turn heat to a low simmer.

Powered by Recipage

1. In a large stockpot, combine vegan margarine, onions, garlic and brown sugar. Cook until onions completely soften and begin to caramelize. 2. Add fire roasted tomatoes and diced tomatoes. Use an emersion hand-held blender or a potato masher and break down the tomato chunks until sauce is a little smoother. 3. Add tomato sauce, spices and bay leaves. Cook on med. heat for about an hour. 4. Add chopped fresh basil and red wine. Cook for another hour or two until sauce has thickened and is sweet in taste. If sauce is still too thin you can add tomato paste to thicken. Enjoy! **Make sure you check on your sauce and stir every 20 min or so. For the last hour keep on a low simmer. If you a have a mesh splatter guard that helps! :)

And you canĀ really enjoy this recipe if you pair it with some homemade vegan “meat” balls! I used this recipe posted by Cassie @ Back to Her Roots, but tweaked it a little to my suiting. Check out Cassie’s blog when you get a chance, it’s one of my favs!

Did I mention I’m out in Colorado visiting my man-hunk for the next few weeks? I just flew out yesterday and I’m sooo happy to get a little R&R summer vacation time. I always do tons of cooking when I’m out here, because A loves trying my recipes, and it’s definitely more fun to cook for two! :) The veggie meatballs were a success and dinner was delicious. We paired our food with a 2005 Spanish red wine that was out of this world! I’m not even sure of the grape variety but it was smooth, slightly smokey, fruity and velvety all at the same time. I’m not really a wine connoisseur, but I can truly appreciate a vintage delicacy. And this was a treat!

We finished off the night with some homemade oatmeal chocolate chip cookies! So yumm!

6 comments

  1. forgottenbeast says:

    That sauce sounds so easy–I always just buy the jars and assume doing it the homemade way would be too much work. And off to check out the “meat” ball recipe, yours look sooo good!

  2. Anonymous says:

    Love that I stumbled on your blog today! I have been wanting to give diy marinara a go for a while now and this recipe looks divine!

    xx Cat brideblu

  3. KateLainey says:

    I tend to “cheat” too when I make my marinara…but at least it's not completely store bought. :) What a lovely dinner with your man! Hope you are relaxing and having fun!

Leave a Reply