One-Pot Marinara Sauce ( Vegan and Gluten Free)
This recipe yields two cups of sauce, enough for about 4 people, and freezes well, so double the recipe and freeze the rest for later use — it will come in handy on a busy weeknight, and then you can easily impress the family with an amazing meal like spaghetti with No-Meat Metaballs in less than 20 minutes.
Keep in mind that it’s nearly impossible to achieve a truly intense, long-simmered marinara flavor in under 45 minutes, so throw all these ingredients in a pot and pour yourself a glass of (Italian) wine!
One-Pot Marinara Sauce
One pot, 5 basic ingredients, no chopping, 45 minutes and you have an authentic, deep-flavored, absolutely delicious and wholesome plant-based marinara sauce. Homemade marinara sauce is immeasurably better than any store-bought sauce! The trick to this bright red, lively tasting, authentic southern Italian sauce is no butter, no onions, good quality canned tomatoes (San Marzano) and the addition of tomato paste for a rich and deep flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Servings: 4
- 1 tablespoon olive oil
- 1 clove garlic, (large, minced)
- 1 28 oz can crushed or diced tomatoes (without salt, lightly pureed)
- 1 teaspoon dried Italian seasoning
- 1 teaspoon coconut sugar (optional)
- sea salt, to taste
- 1/2 cup fresh basil (roughly chopped, for garnish)
- 2 tablespoons tomato paste
In a large pot, heat olive oil, and garlic over medium-low heat and saute for 1 minute.
Add tomatoes, Italian seasoning mix, coconut sugar, and salt, then bring to a simmer over medium heat.
Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
Add basil and tomato paste, then stir and cook for another 5 minutes.
Serve immediately, or cool and store in the fridge for up to 1 week or in the freezer for up to 1 month