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Marinara sauce is a staple in our house and we go through a large jar almost weekly because it makes for quick and easy dinners with little to no thought. We sauté whatever leftover veggies we need to use up, toss it was some marinara sauce, pour it over fresh pasta and boom, dinner is ready in less than 20 minutes.
Since we eat it so often, I decided that it was time to finally make some of our own. Of course, making it from scratch isn’t as quick and easy as opening up a jar from the store, but let me tell you, this recipe is well worth it. It’s rich in flavor, plus you can make a ton and freeze any leftovers for future weeknight dinners.
So what do you need for this recipe? Extra-virgin olive oil, garlic, onion, tomatoes, a bay leaf, tomato paste, fresh basil leaves, dried oregano, crushed red peppers, and salt + pepper. Some recipes call for the addition of sugar and a lot of store-bought marinara sauces add sugar as well, so I turned to Chris’ mom (the queen of Italian recipes) to see what she recommended and she said to leave it out. You can totally try this recipe with sugar if you would like, but we thought that it was perrrrfect without it and didn’t need any additional sweetness.
The recipe yields 4 cups of marinara sauce. You can half it if you would like, or you can make a whole recipe and freeze half! Cool the sauce completely to room temperature and then transfer it into freezer-safe bags. freezer bags. Store in freezer up to 4 months. When you are ready to use it, thaw sauce in refrigerator overnight.
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!