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Simple Marinara Sauce

This is my favourite thick and rich marinara sauce recipe. This sauce is so easy to make and is the perfect base to a range of different recipes. You’ll never need to buy store bought sauce again!
Course Condiments
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2 cups
Author Sally

Ingredients

  • 60 grams (¼ cup) dairy-free butter
  • 4 cloves garlic crushed
  • 1 x 700 gram jar passata (tomato puree)
  • cup red wine optional
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil

Instructions

  • Place the dairy-free butter in a small saucepan over medium heat until it melts. Add in the crushed garlic and mix, turning the heat down to low to make sure the garlic doesn’t burn.
  • Once fragrant, add the passata, red wine if using and herbs and stir to combine.
  • Let very gently simmer for about 20minutes, stirring occasionally, until the sauce is thick and doesn’t have any bitter flavour to it.

Notes

Replace any of the dried herbs with 1 tablespoon chopped fresh herbs instead.
I use Nuttelex to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.
Not from Australia? Check out my US Conversion Guide