Fail-Proof Marinara Sauce
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free
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Try this incredible garlic-basil marinara sauce on top of pasta, zucchini noodles, spaghetti squash, or in my Cheesy Lentil Bolognese Casserole. You can use diced, puréed, or crushed canned or jarred tomatoes depending on what you have in your pantry. You can purée the sauce with an immersion blender or simply leave it chunky for added texture. If you’d like to change up this sauce, try adding a splash of balsamic vinegar and some red pepper flakes for a fun twist. To instantly turn this into a rich tomato cream sauce, stir in some Cashew Sour Cream...yum!
Yield
5 cups (1.2 L)
Prep Time
10 Minutes
Cook time
35 Minutes
Total Time
45 Minutes
Ingredients:
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 medium/large (280 g) sweet onion, diced (2 to 3 cups)
- 5 to 6 large garlic cloves (28 g), minced (3 to 4 tablespoons)
- 2 (28-ounce/796 mL) cans or jars crushed, puréed, or diced tomatoes, with juices*
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt, or to taste
- Freshly ground black pepper, to taste
- 1/2 cup (15 g) fresh basil leaves, finely chopped
Directions:
- Add the oil, onion, and garlic, along with a pinch of salt, into a large pot and stir to combine. Saute over medium heat for 5 to 6 minutes, or until the onion is softened.
- Stir in the diced tomatoes with the juices (or crushed/puréed tomatoes), bay leaves, oregano, salt (you can start with 1/2 teaspoon), and pepper.
- Simmer over medium heat, uncovered, for at least 30 minutes until the sauce thickens. It should reduce in volume by one-third to one-half. Discard the bay leaves after simmering.
- Use a hand-held immersion blender until your desired texture is achieved. Or simply leave the sauce chunky if you prefer. You can also add it to a blender and blend as desired.
- Turn off heat and stir in the finely chopped basil. Adjust salt and pepper, to taste, if desired. Store the cooled sauce in an airtight container in the fridge for up to 1 week, or in the freezer for 1 to 2 months.
* I use no-salt-added canned or jarred tomatoes. If yours contain salt, you may need to reduce the amount of salt called for in the recipe.