30-minute Home Made Marinara Sauce

Wow! This pasta sauce is FULL of flavour. Obviously you can buy store-bought sauce, but these are often loaded with sugars and preservatives. Making your own sauce is this easy as 1-2-3. Just follow these steps and thank me later! And they are the perfect match for my beetballs

Based on a recipe by Minimalist Baker. 

Recipe

December 12, 2017
: 1.5L
: 5 min
: 25 min
: 30 min
: easy

By:

Ingredients
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 big cans peeled crushed or diced tomatoes
  • 1 tsp dried or fresh oregano
  • 1 Tbsp coconut sugar or maple syrup
  • 1 tsp sea salt
  • 1/4 tsp chili flakes
  • 1/2 cup chopped fresh basil
  • 4 Tbsp tomato paste
  • 3 Tbsp nutritional yeast (optional but recommended)
Directions
  • Step 1 Heat a large pot over medium heat and add the olive oils. Stir in your minced garlic.
  • Step 2 Now add all the other ingredients one by one. Keep on stirring and once the sauce starts to boil, turn to low heat and simmer with a lid on. Check and stir occasionally.
  • Step 3 After 20-25 min, check the thickness of the sauce. If it’s too thick, add a bit of water, or if it’s too thin, let it simmer for a bit longer.
  • Step 4 Serve immediately or store in fridge for up to 1 week or freezer up to 1 month.

 

 


Related Posts

Vegan Pizzetta (Pita Pizza)

Vegan Pizzetta (Pita Pizza)

I am starting off 2018 with a simple recipe for a pizzetta – which is simply a pizza on a pita bread! I know I can devour a pizza by myself, so opting for a smaller (round) pita bread and top it with your favourite […]

Mushroom, Goat’s Cheese, Pear + Walnut Fettuccine

Mushroom, Goat’s Cheese, Pear + Walnut Fettuccine

This combination is to DIE FOR! You can omit the goat’s cheese for YAY! Vegan Feta (or similar) if not using dairy. I have also used lentil fettuccine to make this recipe gluten-free. The flavours are a perfect combo of savoury and sweet, with a […]



Leave a Reply

Your email address will not be published. Required fields are marked *