Hearty Marinara Sauce

This vegan hearty marinara sauce is made with San Marzano tomatoes, garlic, and olive oil. Slow-simmered for authentic Italian flavor and perfect for pasta night.

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Course: Dinner, Main Course, Sauces

Cuisine: Italian

Servings: servings

Author: Julie Gaeta

Ingredients

3 tablespoons extra virgin olive oil
1 cup yellow onion finely chopped
1 cup carrots grated
1 stalk celery finely diced
2 tablespoons double-concentrated tomato paste tube preferred, or see Notes for canned
8-10 cloves garlic minced
1 teaspoon sea salt pre-measured into a bowl to add in pinches as you cook
¼ cup dry red wine OR vegetable broth
(2) 28-ounce cans San Marzano whole tomatoes with juice, hand-crushed, see Notes if not using San Marzano
1 bay leaf
1 tablespoon dried basil
2 teaspoons dried oregano
½-1 tablespoon maple syrup to taste
¾ teaspoons crushed red pepper flakes or to taste
1 handful of fresh basil leaves torn
1 teaspoon white or mellow miso paste optional, for umami depth
½-1 teaspoon balsamic vinegar optional, for brightness
Vegan almond parmesan optional, for serving

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Instructions

Heat 3 tablespoons olive oil over medium-low. Add onion and a pinch of salt; cook until soft and translucent (5-7 minutes).
Add carrot and celery with another pinch of salt. Cook 3-4 minutes until sweet and fragrant. Add garlic and cook for another 30-60 seconds.
Stir in tomato paste and cook 2-3 minutes until darkened and caramelized.
Add wine or broth, scraping the pan. Cook for another minute, until wine/broth is reduced.
Stir in hand-crushed tomatoes, bay leaf, basil, oregano, red pepper flakes, and a pinch of salt.
Once the sauce begins to bubble, lower the heat so it settles into a gentle simmer. Keep it at a gentle simmer (not a rolling boil) for 50-60 minutes, partially covered and stirred occasionally.
Remove from heat. For a smoother sauce, use an immersion blender to blend half now. Stir in torn basil, a drizzle of olive oil (optional), maple syrup, and, if using, miso and balsamic. Adjust to taste with maple syrup and salt. See Notes if marinara is too acidic.
Use over pasta (see Notes), lasagna, pizza, or roasted vegetables. Top with vegan almond Parmesan and more basil if desired.

Notes

Use San Marzano tomatoes for naturally sweet, low-acid flavor. Crush most by hand for a rustic texture, and leave one or two whole (or lightly puréed) to stir in at the end for a glossy finish.
If using other tomatoes, choose ones labeled “whole peeled”—they tend to be sweeter and less watery.
I use Amore double-concentrated (tube), which is thicker and richer than canned. If using regular canned tomato paste, double the amount to 3–4 tablespoons.
I recommend using the full 3 tablespoons of olive oil for a richer, classic Italian sauce. Cut it to 2 tablespoons for a lighter version, or to make this oil-free, sauté veggies in broth or water instead of olive oil.
If your marinara tastes too acidic, stir in ⅛ teaspoon of baking soda at the end to mellow acidity without dulling flavor.
Save a cup of pasta water — the starch helps the sauce cling perfectly to noodles.
During the last 5 minutes, toss in vegan sausage crumbles if you want to make it heartier.

Nutrition