Vegan Marinara Sauce (wfpb)

This vegan marinara sauce is a guaranteed crowd-pleaser! Whip it up in just thirty minutes with minimal effort and enjoy the delicious, homemade taste of highly customizable tomato sauce – completely free from any store bought mystery ingredients.

Course Vegan Pasta

Cuisine Italian

Keyword fresh tomato sauce, healthy sauce, homemade tomato sauce, oil-free pasta sauce, vegan dinner recipe, vegan italian recipe, vegan meal prep recipe, vegan tomato sauce

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 25kcal

Author Jasmin

Equipment

Immersion Blender

Ingredients

2.2 lbs 1kg Roma tomatoes
6 oz 170g tomato paste
1 onion diced
1 clove garlic
1 teaspoon each: oregano basil, marjoram
1 teaspoon beet powder or ½ cooked red beet
1 teaspoon celery salt
Sea Salt and pepper to taste

Instructions

Sauté the finely chopped onion and garlic in a large pot on medium heat with a little vegetable stock until translucent.
Now dice the tomatoes and beets and add them to the onions. Now let the tomatoes simmer on low heat for about 10-20 minutes, or until the tomatoes are cooked soft.
I take my immersion blender and blend the tomatoes until they are crushed and puree like. If you prefer your marinara sauce to be chunky, you can leave some chunks.
Now add the tomato paste and the remaining spices. And let it simmer again for about 10 minutes, so that the spices can infuse the delicious sauce.
Taste the sauce again and add a few more herbs if necessary.
If the sauce is too thick for you, add some water. Or let it boil down a little if it is too liquid for you. Depending on the tomatoes you used, the sauce can be a little more liquid or thicker.

Notes

Nutrition