Move over Dominos! This Hearty Marinara Sauce recipe uses simple ingredients and simmers for only about 30 minutes making it the perfect vegan spaghetti sauce. And it freezes incredibly well. This is a simple Italian pasta sauce that you will make again and again.
I grew up on Italian food and to this day its one of my favorite cuisines. I love to make Vegan Leek and Kale Risotto for a special date night or Vegan Tomato Orzotto as a simple weeknight meal. And I'm always looking for an excuse to whip up a batch of Vegan Garlic Bread.
But today, were staying super classic with this Hearty Marinara Sauce.
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Why You'll Love This Recipe
There are so many reasons to love this vegan marinara sauce recipe. But here are a few:
- It uses simple ingredients.
- Its a delicious pizza sauce or vegan spaghetti sauce.
- This recipe requires only 8 ingredients!
- The sauce simmers for just 30 minutes.
- And its full of garlic and fresh basil.
- And this recipe makes enough sauce for 1 ½ pounds of pasta!
Ingredients
Onion and Garlic: It wouldn't be an Italian recipe without onion and garlic! I recommend yellow onion, but white will work, too.
Whole Peeled San Marzano Tomatoes: San Marzano tomatoes are the sweetest variety. I recommend these canned tomatoes by Cento. They are packed in puree rather than tomato juice for a more robust tomato flavor in our sauce.
Fresh Basil: Whole sprigs or basil- stems included- simmer right with this vegan spaghetti sauce recipe.
Variations
If you like a saltier and brinier tomato sauce, make my Vegan Puttanesca with Rigatoni! It is a vegan tomato sauce recipe with kalamata olives and capers in it.
I like a chunkier vegan marinara sauce, hence the name hearty. If you prefer a smooth sauce, use an immersion blender to blend the sauce completely smooth after it has simmered.
Step-by-Step Instructions
Step 1. Pour the canned San Marzano tomatoes into a large bowl and use clean hands to crush them.
Step 2. Cook the onion in olive oil in a large dutch oven until its translucent.
Step 3. Add the garlic and cook until fragrant.
Step 4. Add tomato paste.
Step 5. Cook the tomato paste, stirring frequently for 4 minutes.
Step 5. Add the crushed tomatoes, oregano, red pepper flake and basil and simmer for 30 minutes!
Recipe FAQs
To store, scoop the sauce into containers with tight fitting lids. Store in the refrigerator for up to 5 days.
Yes! To freeze marinara sauce, scoop it into containers with tight fitting lids. Be sure to leave an inch of room between the sauce and the lid as the sauce will expand when frozen. Then, place it into the freeze for up to 3 months.
Traditionally, marinara sauce is vegan. However, if you are ordering at a restaurant, always ask! Sometimes restaurants add parmesan cheese, butter or even anchovies into the sauce.
Expert Tips and Tricks
First, when crushing the tomatoes with your hands, remove any tomato skins that might have made their way into the can.
And crush the tomatoes more or less depending on your preference.
Second, add the whole basil sprig! There is a ton of flavor in the stem, too.
Third, be sure to cook the the tomato paste for at least 4 minutes before adding the remaining ingredients. This will give this vegan tomato basil sauce a cooked-all-day flavor even though the sauce only simmers for about 30 minutes!
Looking for More Italian Recipes?
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📖 Recipe
Hearty Marinara Sauce
Equipment
- 1 4 Quart Sauce Pan or Dutch Oven
- 1 Large Bowl
- 1 Cutting Board
- 1 Knife
- 1 Wooden Spoon
Ingredients
- 2 28 oz Cans, whole peeled San Marzano tomatoes
- 3 tablespoon Extra Virgin Olive Oil
- 1 Large Onion, finely diced about 2 cup
- 4 Large Cloves Garlic, Minced about 3 tablespoons
- 2 tablespoon Tomato Paste
- ¼ teaspoon Dried Oregano
- ¼ Pinch Crushed Red Pepper
- 4 Sprigs Fresh Basil, stems included
- Kosher Salt and Black Pepper
- 2 tablespoon Extra Virgin Olive Oil, to finish
Instructions
- Pour the contents of the tomato cans into a large bowl. Using clean hands, squish the tomatoes in you hands until they are nicely broken up into about ¼ inch chunks. Set aside.2 28 oz Cans, whole peeled San Marzano tomatoes
- Into a large dutch oven over medium heat, add 2 tablespoons of olive oil and the chopped onion. Season with a pinch of salt and pepper. Cook until everything is soft and the onion is translucent, about 4 minutes.3 tablespoon Extra Virgin Olive Oil, 1 Large Onion, finely diced
- Add the minced garlic and cook until fragrant, about 1 minute. Then add the tomato paste and cook, stirring frequently for 4 minutes. See note.4 Large Cloves Garlic, Minced, 2 tablespoon Tomato Paste
- Now add the crushed tomatoes, oregano, chili flake and basil sprigs. Stir and season with another pinch of salt and pepper.¼ teaspoon Dried Oregano, ¼ Pinch Crushed Red Pepper, 4 Sprigs Fresh Basil, stems included
- Bring to a simmer, reduce heat to low and simmer for 30-40 minutes or until the sauce has thickened to your liking.
- Remove from heat, add the remaining 2 tablespoons of olive oil. Stir to distribute. Taste for seasoning and add a final pinch of salt and pepper if necessary.2 tablespoon Extra Virgin Olive Oil, to finish, Kosher Salt and Black Pepper
- Ladle atop pasta, or cool and refrigerate for up to 5 days or freeze for up to 2 months.
Notes
Nutrition
Let me know how you liked this recipe!
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