By Team Dirty
Jul 24, 2024,
Looking to can the store-bought marinara sauce? It can feel impossible to find a whole-food plant-based marinara that actually tastes good and isn’t $9.99 a jar. But we have exactly what you’re looking for! Our Oil-Free Marinara Sauce contains no added sugar, has just eight ingredients, and each spoonful is packed with flavor.
Whether you’re making a big batch to keep on hand for a quick weeknight dinner (it’s freezer-friendly) or crafting the Italian-inspired meal of your dreams, it’s the perfect base to elevate your dishes. Oh, and we’ll give you 10 ways to use this sauce like the damn boss you are!
Read on to check dinner off your list! We also link to a few tools we love and make a drop of commission if you purchase from those links.
Let’s make Oil-Free Marinara Sauce
This sauce takes time, but it couldn’t be simpler to make.
First, prepare your ingredients and heat a saucepan over medium heat for a few minutes. Once it’s hot, add your onions and cook until they’re softened and slightly browned, about five minutes. If they start to stick, add a splash of water.
Now, add the canned tomatoes, fresh tomatoes, basil, tomato paste, garlic, oregano, and salt. We like to use both canned and fresh tomatoes as well as tomato paste to get a slow-cooked flavor studded with fresh brightness.
Give everything a good stir, turn the heat down, and place the lid on the pot at an angle so some steam can escape. Let the goods simmer for about an hour, stirring every 10–15 minutes to prevent the sauce from sticking to the pan.
Taste for seasoning and remove from the heat. If not using immediately, allow the sauce to cool to room temperature before storing in the refrigerator in an airtight container for up to five days or in the freezer for up to six months. We love freezing ½-cup or 1-cup portions in Souper Cubes to reheat for saucy bliss without the fuss. And don’t forget to label the marinara, babe!
Ingredients
- ⅔ cup onion, diced (110 g)
- 2 cups canned diced tomatoes (including their juice) (510)
- 2 cups tomatoes, diced (380 g / any variety)
- 1⅓ cup fresh basil, chopped (30 g)
- 1 cup tomato paste (225 g)
- 2⅔ tablespoons garlic, minced (25 g)
- 1½ teaspoon dried oregano
- 1½ teaspoon salt
Instructions
- Heat a large saucepan over medium heat and add the onions.
- Cook for 5 minutes until they brown, stirring intermittently. Add a splash of water if the onions begin to stick.
- Add the canned tomatoes, fresh tomatoes, basil, tomato paste, garlic, oregano, and salt. Stir until all ingredients are combined.
- Turn the heat down to low and cover with a lid at an angle. Simmer for one hour, stirring every 10-15 minutes so the sauce doesn’t stick to the bottom of the pan. Taste for seasoning and serve.
10 ways to use your sauce
- Eggplant lasagna: Our favorite way to use this sauce is to go all out with this incredible Gluten-Free Eggplant Lasagna. You won’t miss the gluten or the dairy, but you will be blown away by the deliciousness.
- Classic spaghetti: We love to defrost single portions of sauce for quick dinners like classic spaghetti. Simply cook up your favorite whole wheat or gluten-free pasta and toss with warmed sauce for a fast and satisfying meal. Throw in some fresh spinach to get in some greens.
- Polenta: Whip up a batch of polenta and top with warm marinara sauce for a comforting dish Nonna would be proud of.
- Pizza: Got a little more time? Grab a whole wheat pita, spread on some marinara, and top with Vegan Cashew Cheese and Zesty Italian Tofu Crumbles. Toast up your mini pizzas in the oven and enjoy!
- Stuffed peppers: Mix your sauce with a cooked grain like quinoa or rice and cooked veggies to make a filling for stuffed peppers. Bake in the oven until the peppers are soft and serve. This easy meal always impresses.
- Meatball sub: Got a serious sandwich craving? Have a serious sandwich! Grab a hoagie, stuff it with Italian Chickpea Mini Meatballs, and drench it with marinara for a flavor explosion you won’t soon forget.
- Baked ziti: Layer warm Oil-Free Marinara Sauce with cooked pasta, sautéed veggies, and a sprinkle of Walnut Parm, then bake until nice and toasty. Yum!
- Stuffed shells: Fill cooked jumbo pasta shells with a mixture of Tofu Ricotta, sautéed spinach, herbs, and lemon zest before nestling them in a layer of marinara and baking to perfection. You can thank us later.
- Zucchini: Use up the late summer garden zucchini bounty. Spiralize the veggies and serve your zoodles (raw or lightly cooked) with warm marinara. Or, make zucchini boats by slicing them in half lengthwise, scooping out the seeds and stuffing with sauce and tofu sausage before baking. You win either way.
- Dipping: Last but not least, we love to use this sauce as a dip for Crispy Tofu Nuggets, grilled veggies, magical dairy-free Buttery Garlic Bread, or Pesto Quesadillas with Cashew Cheese & Veggies.
Have you tried our Oil-Free Marinara Sauce? What’s your favorite way to use it? Let us know in the comments below.
Here’s to versatile recipes and incredible flavor.
Xo
Team Dirty
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