Week 2 of self distancing and self quarantine. Anyone else combing through their pantry, baking up a storm, and stockpiling soups, stews, and sauces in their freezer? On top of which, do you have a TON of pasta? Because it’s sold out in stores so I’m assuming someone has it all. If so, I have a simple, quick recipe for you: homemade marinara sauce that you can make entirely with ingredients already found in your kitchen!
It takes 30 minutes start to finish. and is mostly just the occasional stir plus a quick blend it all together at the end. So simple, quick, and versatile! Add this homemade marinara sauce to a plate of pasta, meatballs, lasagna, or even in place of a pizza sauce. Plus, it freezes wonderfully so it’s perfect for these quarantine days without having to open that bland, store bought tomato sauce jar 👍🏻.
Also, it’s vegan and gluten free 😎. Scroll down for the recipe!Print
Simple and easy classic marinara sauce done in just 30 minutes with common pantry ingredients. Vegan and gluten free!
- 3 14 ounce cans diced tomatoes
- 1 cup vegetable broth
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1/2 yellow onion, diced or 2 teaspoons onion powder
- 4 cloves garlic, minced or 1 teaspoon garlic powder
- 2 tablespoons red wine or red wine vinegar
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- If using fresh onion and garlic (if not skip this step and go straight to step 2): heat 2 teaspoons extra virgin olive oil in a large skillet over medium heat with high sides or a pot. Add onion and cook until somewhat softened and translucent, about 5 minutes, stirring frequently. Add garlic and cook 30 seconds to 1 minute, until fragrant.
- Add all remaining ingredients to the skillet, scraping up any browned bits on the bottom of the pan.
- Bring to a boil, loosely cover, and reduce to a simmer. Cook for 20 minutes, stirring occasionally.
- Remove from heat. Use an immersion blender or transfer to a stand blender and blend until completely smooth. Add salt and pepper to taste.
If using a standing blender, definitely let the sauce cool somewhat. Boiling hot soup + a lid on standing blender will cause the lid to fly off when you start blending.