Vegan Marinara 2
Fat Free Vegan Marinara Sauce (stovetop)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
A quick and easy sauce that is thick, rich, fat free, low sodium, and has no strange chemicals or preservatives – you’ll never buy those overpriced jars of store-bought Marinara Sauce again.
Course: Sauce
Cuisine: Italian
Servings: 6 Servings
Author: Chuck Underwood
Ingredients
  • 1/3 cup Leeks or Onions (diced)
  • 1/3 cup Red Bell Pepper (diced)
  • 1/3 cup White Mushrooms (sliced)
  • 2 cloves Garlic (minced)
  • 1 can Diced Tomatoes - No Salt Added (15oz)
  • 1 can Fire Roasted Chopped Tomatoes (15oz)
  • 1 can Tomato Paste (6oz)
  • 1/2 cup Red Wine
  • 1 tsp Brown Sugar (or sweetener of choice) (optional)
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1 tsp Parsley
  • 1/4 tsp Red Wine Vinegar
  • 1/4 tsp ground pepper
  • Salt to taste
Instructions
  1. Finely dice the onion and bell pepper to a uniform size.

  2. Sauté all the veggies together in a saucepan, just until they soften.  Use a tablespoon or two of veg broth or water to prevent sticking if needed. 

  3. Add the sliced mushrooms and continue cooking until they have reduced in size and released their liquid. 

  4. Stir in the minced garlic and continue simmering for 1 minute or until fragrant. 

  5. Add the wine and stir to combine.  Cook for 1-2 minutes.   The wine adds a very elegant flavor to the sauce, but can be replaced with veg broth if necessary.

  6. Add the tomatoes and tomato paste and mix thoroughly. 

  7. Add the remaining seasonings and simmer uncovered on low heat for about 30 minutes.  The brown sugar is optional but helps reduce the overall acidity.

  8. If the sauce is too chunky for your liking – you can use an immersion blender or....blend a cup or two, to get the consistency you like.

Recipe Notes

If you have a Food Processor it will make a quick chore out of chopping all the veggies.

Since I added the can of Fire Roasted Tomatoes with their juice (and sodium) - I did not add any extra salt.

Feel free to adjust the seasonings to your own individual taste.


Tips are Always Welcome