Quick & Easy Vegan Marinara Sauce Recipe
If you’ve been looking for a simple and delicious recipe for a vegan marinara sauce, this is it! Perfect for dipping your favorite version of a Vegan Stromboli, or using as a base for your own homemade pizza.
This vegan marinara sauce also works so well tossed with your favorite pasta sauces. It is a thick, hearty sauce that comes together within minutes!
Ditch that old can of tomato sauce, and see how easy it is to make your own with just a few ingredients. Let’s make that sauce!
Gather Your Ingredients
- Two fresh vine ripened tomatoes
- 1 can fire roasted tomatoes
- tomato paste
- Small shallot
- Garlic cloves
- Fresh or dry thyme, oregano, basil, and/or sage
- Olive Oil
Making Vegan Marinara Sauce from Scratch
First, wash and dry your fresh produce. Then, Dice the tomatoes. After, mince the garlic into a paste. Then peel & mince the shallot. When that is finished, if you’re using fresh herbs, remove the thyme & oregano from the stems, and, mince the sage & basil. If using dry herbs for the vegan marinara sauce, use 1/4 tsp. each of thyme, basil, oregano, and sage.
After your produce is prepared, grab a small saucepan & add 2 tsp. olive oil. Then heat the pan over medium/high until hot. When hot, add the shallot and garlic, and stir frequently for 1 minute or until fragrant.
Then add the tomato paste, and cook another 1-2 minutes or until the tomato paste deepens in color. Once fragrant, add the diced tomatoes, and continue cooking for about 5 minutes, until the tomatoes start to break down. Subsequently, add the can of fire roasted tomatoes, fresh herbs, and a pinch of salt and pepper, and bring to a boil. When boiling, reduce the heat to low, cover, and simmer, stirring occasionally until the sauce thickens.
Typically, I will cook this marinara sauce on low for as long as I can. For this reason, I start the marinara sauce before I start whatever I’m serving the sauce with, for example, my vegan Stromboli! However, if you’re in a rush, this sauce will be ready with just simmering for 15 minutes!
This vegan marinara sauce will last in the fridge, stored in an airtight container, for a week.
Vegan Marinara Sauce
Equipment
- Small Saucepan with lid
Ingredients
Vegan Marinara Sauce
- 1 can Fire Roasted Tomatos
- 2 vine ripened tomatoes
- 1 small shallot, minced
- 4-5 cloves garlic, minced
- 2 tsp. olive oil
- 2 Tbsp. tomato paste
- 1 tsp. fresh thyme or 1/4 tsp. dry thyme
- 1 tsp. fresh oregano or 1/4 tsp. dry oregano
- 1 tsp. fresh basil or 1/4 tsp. dry basil
- 1 tsp. fresh sage or 1/4 tsp. dry sage
Instructions
PREP
- First, wash and dry your fresh produce. Then, Dice the tomatoes. After, mince the garlic into a paste. Then peel & mince the shallot. When that is finished, if you're using fresh herbs, remove the thyme & oregano from the stems, and, mince the sage & basil. If using dry herbs for the vegan marinara sauce, use 1/4 tsp. each of thyme, basil, oregano, and sage.
SAUTE AROMATICS
- After your produce is prepared, grab a small saucepan & add 2 tsp. olive oil. Then heat the pan over medium/high until hot. When hot, add the shallot and garlic, and stir frequently for 1 minute or until fragrant.
- Then add the tomato paste, and cook another 1-2 minutes or until the tomato paste deepens in color.
FINISH SAUCE
- Once fragrant, add the diced tomatoes, and continue cooking for about 5 minutes, until the tomatoes start to break down. Subsequently, add the can of fire roasted tomatoes, fresh herbs, and a pinch of salt and pepper, and bring to a boil. When boiling, reduce the heat to low, cover, and simmer, stirring occasionally until the sauce thickens.
- Typically, I will cook this marinara sauce on low for as long as I can. For this reason, I start the marinara sauce before I start whatever I'm serving the sauce with, for example, my vegan Stromboli! However, if you're in a rush, this sauce will be ready with just simmering for 15 minutes!
Notes
