Vegan Marinara Sauce

Vegan Marinara Sauce 2

This vegan marinara sauce is very easy to make and is delicious. You do not have to be vegan to enjoy this fresh and wonderful sauce.

As you will see I use fresh peeled pureed tomatoes for this recipe. However, you can also use canned. Tomatoes are in season now and are absolutely perfect.

This sauce freezes beautifully so go ahead and make an extra batch for another day. You can serve it with any type of pasta or polenta. Delish!

This is what you are going to need for this delicious and easy vegan marinara sauce recipe:

Serves four
1 TBS olive oil
1 small onion – finely chopped
4 large garlic cloves – minced
1 tsp. dried oregano
about ¼ cup of finely chopped bell pepper
1 TBS tomato paste
1 cup of tomato sauce (I peeled and blended 3 large tomatoes)
½ cup water
½ tsp. sugar
Salt & Pepper
¼ cup chopped basil leaves

Heat the olive oil in a skillet. Add the onion and cook for about 5 minutes until softened and translucent. Add the garlic and cook for about 1 minute – stirring constantly. Add the oregano and mix it in.

Add the bell pepper and cook for a few minutes until the bell pepper softens a bit. Add the tomato paste and mix it in. Add the tomato sauce and the water. Mix well. Add salt and pepper to taste and mix well.

Cover the skillet and bring to a simmer. Let the sauce simmer at low heat for about 30 minutes.

Turn off the heat and add the chopped basil. Mix in and serve your sauce over pasta or polenta.

Print the Recipe Here

2 Comments

  • September 11, 2016

    Elaina

    Okay, so I have a list of things to say because I experimented with this dish~

    One, the simmering should be half covered, half not, or the time should be halved and uncovered. Otherwise it turns out runny. Uncovered for half an hour boils it down too much, so a nice medium is necessary.

    Two, adding a splash- no more than two tablespoons- of white wine vinegar while the onions are about halfway translucent gives the end taste a nice undertone. Be sure to add it sometime in the beginning if at all, but not anytime past halfway through simmering or the taste will overpower your dish.

    Three, if you’re going for cheap, CHICKPEAS are the way to go for protein here. Less expensive than meat, and no more than a cup of cooked chickpeas for this portion size or it’s too much and you can’t taste any tomato.

    Four, YES you can do both two and three; it’s delicious! I made it for my family, and we all loved it, though it doesn’t make you feel completely full even with meat/chickpeas.

    Five, yes to garlic bread and/or parmesan cheese, if that’s your thing. It’s a great way to scoop up any excess sauce on your plate!

    Six, THANK YOU for such a versatile base! Now I can experiment more with sauce making! First time I tried to make a tomato sauce I boiled it down way too much and I didn’t puree the tomatoes I was using. WHY past self! (The only reason I disliked it so much was because I added in too much white wine vinegar too late- three tablespoons in the final fifteen minutes. It was edible, but NOT good. It was too dry, too vinegar-y, and it just… it tasted like white wine vinegar, watered down tomato paste without the water, and pasta. It was a learning experience at least.)

    Okay, I’m done. Point is, that was a good dinner I just finished. The oreos were good too, but I am now missing the rich-yet-oddly-light (this is what white wine vinegar does to a sauce *dreamy sigh*) aftertaste of a good sauce.

    -MMH

  • September 12, 2016

    mary ann allen

    Thank you so much for your message! I love all the tips and am very happy that it worked for you.
    Mary Ann

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