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!
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.