homemade marinara sauce

keep your sauce in jars in the freezer- but don't fill them this full or the glass will crack!

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

  1. 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.
  2. 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.
  3. 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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About Andrea Bertoli 521 Articles
A vegan chef, cookbook author, educator, writer, surfer, and yogi based in Honolulu, Andrea is also the Accounts Manager for Important Media. Follow her foodie adventures at AndreaBertoli.com, Vibrant Wellness Journal, and Eat Drink Better. Find more from Andrea on Facebook and Instagram

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