Easy Marinara Sauce
This easy marinara sauce recipe is thick and rich, made with just a few pantry staple ingredients. It comes together in under 30 minutes and is the best addition to so many meals, such as meatballs, pizza and of course chicken parmigiana! Best of all, this recipe is completely dairy free, vegan and gluten free. You’ll never want to buy store bought sauce again!
Servings 2 cups
Calories 262kcal
Equipment
Ingredients
- 60 grams dairy free butter
- 4 cloves garlic crushed
- 1 x 700 gram jar passata (tomato puree)
- 80 ml red wine optional
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
Instructions
- Melt the 60 grams dairy free butter in a medium saucepan over medium heat.
- Add the 4 cloves garlic, then turn the heat down to low and stir for about 1 minute until fragrant, making sure the garlic doesn’t burn.
- Add the 1 x 700 gram jar passata, 80 ml red wine (if using), 1 teaspoon dried oregano, 1 teaspoon dried parsley and 1 teaspoon dried basil and stir to combine.
- Gently simmer for about 20 minutes, stirring occasionally, until the sauce has thickened and no longer tastes sharp or bitter.
Notes
Fresh herbs: replace any of the dried herbs with 1 tablespoon chopped fresh herbs and stir them through at the end.
Chunky sauce: you can use crushed or diced tomatoes instead of passata and simmer a few minutes longer.
Storage instruactions: Keeps in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
Nutrition
Serving: 1cup | Calories: 262kcal | Carbohydrates: 4g | Protein: 1g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 4g | Sodium: 200mg | Potassium: 110mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg
