This Vegan Spaghetti Sauce recipe uses simple ingredients and simmers for only 30 minutes, making it the perfect weeknight marinara 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 it's one of my favorite cuisines. I love to make Vegan Leek Risotto for a special date night or Creamy Tomato Orzo as a simple weeknight meal. And I'm always looking for an excuse to whip up a batch of Vegan Garlic Bread.
But today, we're staying super classic with this Vegan Spaghetti Sauce. This is a traditional marinara sauce made with whole peeled tomatoes, garlic, and plenty of basil! It is so simple but packed with so much flavor. It is a recipe you will make again and again.
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Why You'll Love This Recipe
- This recipe uses simple, easy-to-find ingredients.
- And the sauce only simmers for 30 minutes, making it perfect for weeknights!
- This Spaghetti Sauce is completely vegan and dairy-free, so anyone can enjoy it.
- And it's full of flavor from plenty of garlic and fresh basil.
- And this recipe makes enough marinara 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 of basil, stems included, add tons of flavor. And keeping the leaves on the stem makes them easy to remove when the sauce is done cooking.
Variations
I like a chunkier vegan spaghetti sauce, so crushing the tomatoes by hand is how I like to make it. If you prefer a smooth sauce, use an immersion blender to blend the sauce completely smooth after it has simmered.
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.
Step-by-Step Instructions
Step 1. Pour the canned San Marzano tomatoes into a large bowl and use clean hands to crush them.
Be sure to take your time and crush them to your desired texture.
Step 2. Heat extra virgin olive oil in a large Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Then, add the garlic and cook until fragrant, about 1 minute.
Step 3. Next, add tomato paste and cook, stirring frequently, until the tomato paste has darkened in color, about 4 minutes.
Step 4. Then, add the crushed tomatoes, oregano, red pepper flakes, and basil. Stir and bring the mixture to a simmer.
Simmer the Vegan Spaghetti Sauce for 30 minutes, then remove from the heat and add extra virgin olive oil.
Serve on your favorite pasta shape!
What to Serve it With
- Easy Vegan Focaccia
- A simple green salad topped with Shallot Vinaigrette
- Fennel Cucumber Salad
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 freezer 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 to 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 tomato paste for at least 4 minutes before adding the remaining ingredients. This will give this vegan spaghetti sauce a cooked-all-day flavor even though it only simmers for about 30 minutes!
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📖 Recipe
Vegan Spaghetti 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 cups
- 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, crush the tomatoes with your 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, stirring occasionally until 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, crushed red pepper flakes, 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, stirring occasionally, 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 3 months.
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