Since shifting to low-fat, low-sugar, plant-based diet, I found it difficult to find a store-bought marinara sauce that ticks all the boxes. Most of the marinara sauces found in the stores are packed with sugar, oil, salt, additives and only God knows what else. So I decided to ditch the connivence of buying the store-bought and start making my marinara sauce from scratch at home.
This sauce is very easy to prepare yet the end result is truly so delicious! You might think that homemade marinara sauce couldn’t be this tasty but oh how it is! Toss it with pasta, add a fair sprinkling of nutritional yeast and final touch of fresh basil or use it as the sauce base for your pizza and top it up with your favourite vegetables and you made yourself a delicious and satisfying dinner.
DID YOU MAKE THIS RECIPE?
- 5 pounds / 2.3 kg fresh red tomatoes, peeled and seeded (to peel, cut a small "x" on the top and drop in to boiling water for 10 seconds and drop in to an ice bath. Skin will easily peel off)
- 2-3 tablespoons veggie stock or water for sautéing
- 6-7 cloves garlic minced
- 3 medium onions, diced
- ⅓ cup fresh basil, chopped finely
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried parsley
- 2 bay leaves
- Pinch red pepper flakes or more for more heat
- Pinch black pepper, to taste
- 1 carrot (1/2 should be grated and added to sauce, the other half should be added at the end of cooking and then removed)
- 1 tbsp honey or maple syrup (optional)
- Chop the tomatoes and add them to a food processor. Pulse the food processor until the tomatoes are broken down into very small chunks.
- In the wide pan warm the veggie stock or water over medium heat. Then add the onions, garlic and grated carrots and sauté for about 5 to 6 minutes or until translucent.
- Add the chopped tomato mixture along with the other ingredients and a pinch of salt and stir. Bring the mixture to a gentle boil, then reduce to a steady simmer without covering the pan for about an hour or until cooked down and started to darken or until thickened to your desired texture. Add carrot piece and honey/maple if using for the last 30 minutes to absorb acidity and bring out the sweetness of the tomatoes.
- Season the sauce to taste with additional salt and pepper if needed. Discard the bay leaves and the carrot.