Updated: Sep 1, 2020
Disclaimer: This post may contain affiliate links
Pizza on your mind? Or maybe pasta, lasagna, meatballs, and subs? Yeah, same here. You know what goes good with all these things? Marinara sauce. You know what goes BETTER with them? Homemade marinara sauce.
Before you run out to the store to grab a jar of marinara sauce for your weekly pasta night, consider making your own at home instead. All you have to do is slice some vegetables, toss them in a saucepan with some herbs and spices, and let the stove do all the work for you. In half an hour, you’ll have a bright red sauce bursting with flavor that's also naturally vegan and gluten free. You can customize the flavor depending on your taste preferences. On top of that, you get to brag to all your friends that you made the sauce on the pizza they're eating at your pizza party.
Store the marinara sauce in the fridge for up to 5 days to pair with spaghetti or spread on meatball sandwiches. Make a big batch and freeze it in a freezer-safe container so you’ll never be without marinara sauce.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 4-5 servings
3-4 - Garlic Cloves - Minced
Half - Yellow Onion - Diced
1 Can - Fire Roasted Tomatoes
33 g - Tomato Paste
2-3 - Basil Sprigs
½ tbsp - Kosher Salt - Plus more to taste
½ tsp - Red Pepper Flakes - Omit for mild
¾ tsp - Black Pepper - Plus more to taste
½ tsp - Dried Basil
¼ tsp - Dried Oregano
¼ tsp - Garlic Powder
¼ tsp - Onion Powder
Using non-stick method of choice (1 tbsp oil, water, cooking spray, etc), add yellow onion and salt to a saucepan over medium high heat. Allow to sweat for about 2 minutes. Reduce heat to medium low. Add garlic cloves and saute until fragrant.
Add remaining ingredients and allow to simmer for about 30-40 minutes, stirring occasionally*.
Remove basil sprigs. Allow sauce to cool and store in a jar in the fridge for up to a week.
*Optional step: If you prefer a smoother texture, before storing sauce, use an immersion blender to blend until desired consistency is reached.
If sauce becomes too dry, add 1-2 tbsp of water.
Want a vegan ricotta to go with your marinara sauce? Find the recipe here!