This simple marinara sauce is perfect for spaghetti, lasagna, or for my favorite, Tempeh Bolognese Sauce. Make a double batch and keep some in the freezer for quick meals. This was cooked on the stovetop, but it would be great in a slow cooker or crock pot too. Giving it a slow cooking time will create richer, deeper flavor! Enjoy!
keep your sauce in jars in the freezer- but don’t fill them this full or the glass will crack!
Homemade Marinara Sauce
¼ cup olive oil
½ cup chopped onions
½ cup chopped red bell pepper
½ cup chopped carrot
4-6 cloves garlic, smashed
6 Tablespoons tomato paste
1 (28-ounce) can diced or crushed tomatoes
1 cup water or vegetable broth
2 Tablespoons each dried basil, dried parsley, and Italian seasoning
1 teaspoon each fennel seed, rosemary, and coconut sugar
Black pepper and salt to taste
- In a large saucepan, heat olive oil over medium-high heat. Add onions, carrots, and garlic and cook until just starting to brown, about five minutes.
- Add in tomato paste and stir, cooking for one minute. Add tomatoes, water, herbs, and brown sugar. Bring to a boil, then lower heat. Simmer for one hour, stirring occasionally, until sauce has reduced to about three cups.
- Serve with pasta, polenta, or as a dip. Enjoy!
Yield: about 3 cups sauce
Note: I made this sauce a long time ago, and had to borrow a photo! Photo from this cute blog.
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