Homestyle Marinara Sauce entices you with its simplicity while seducing your palate with a masterful blend of seasonings. Only 10 minutes of prep time, then let your burner do the rest! A gluten-free, plant-based marinara for all seasons!
I have been spoiled my whole life when it comes to red sauce. I can count on one hand the number of times I have had jarred sauce. Every summer my father had a vegetable garden that yielded buckets upon buckets of tomatoes. My parents would can the tomatoes with other veggies, make sauce, or just can ’em straight up. This provided the base for countless pots of homemade marinara sauce.
Product Of My Environment?
From the day I left my parents’ nest until today, I have rarely consumed jarred sauce. Not something I put a lot of thought into (no pretensions), just sorta woven into my cooking fabric. You want marinara sauce, you saute garlic and onions, add seasonings, add tomato sauce, season a little more and let ‘er cook!
It’s All You
One of my favorite things about my Homestyle Marinara Sauce is that it allows so much room for the expression by the person creating it. Sweeter? Spicier? Garlicky-er (my personal fave)? There is no right or wrong, just keep tasting and adding until your palate is content! I love using fresh herbs in my sauce and reserving the dried herbs for adjusting the flavor later. Though dried herbs will work in a pinch. Been there done that many times. The only caveat is that you really can’t replace the taste of fresh garlic sautéed in olive oil. Try not to replace that with powdered garlic unless you are desperate (garlic powder is fine to adjust the seasoning after combining the herbs and sauce). You can enjoy the richness of this sauce knowing it is entirely vegan and sugar-free!
Homestyle Marinara Sauce
Homestyle Marinara Sauce – the benefit of homemade cookin’ with very little active time required. That’s my kinda recipe! Make it ahead of time and refrigerate or freeze it. It only gets better with time. I like to make a double batch and use half for dinner plus leftovers and freeze the rest for a future lasagna (or another quick but mouth-watering pasta meal).
This red sauce pairs well with any type of pasta. After cooking and draining the pasta I pour it into a bowl and mix it with a scoop or two of sauce – just enough to lightly coat it. The thin layer of sauce ensures that all of the pasta is coated and helps the sauce that is applied to stick when plating. To top it off, I like to sprinkle the dish with my Vegan Parmesan Cheese and chopped fresh parsley — YUUM! Pair it up with my Vegan Caesar Salad and now you’ve got a meal! Enjoy!