Vegetarian Marinara Sauce Recipes

KITTENCAL'S MARINARA PASTA SAUCE (VEGETARIAN)

Kittencal's Marinara Pasta Sauce (Vegetarian) image

This is a basic simple marinara but big on flavor, it can be ready in 1 hour or you can cook it longer and even tastes better the next day that is why I strongly suggest to make this sauce 1-3 days ahead and refrigerate as the flavors will blend and intensify ---this freezes well so make a double recipe and freeze a batch for the next meal, you may omit the wine but I strongly suggest to add it in, it really adds flavor to the sauce --- please make certain to purchase only good-quality canned Italian Roma (plum) tomatoes for this it will make a huge difference to the flavor of the sauce --- all ingredients may be adjusted to suit taste, this sauce can also be simmered for a longer time in a crockpot, throw in some fresh mushrooms also if desired --- also see my recipe#71273

Provided by Kittencalrecipezazz

Categories Sauces

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 -4 tablespoons olive oil (I use enough oil to lightly coat the bottom of my pot)
1 large onion, chopped
4 -6 garlic cloves, minced (or to taste, the more the better I use 6 extra large cloves)
1 tablespoon dried basil (rubbed between fingers to release flavor)
2 teaspoons dried oregano (rubbed between fingers to release flavor)
1/2 teaspoon crushed red pepper flakes (optional or adjust to taste)
1 (6 ounce) can tomato paste (can use two cans for a thicker richer sauce if desired)
1 (28 ounce) can whole roma tomatoes, undrained (break up with a fork before cooking, go ahead and use two cans if desired!)
1/3-1/2 cup dry red wine (you may omit if desired but good to add in, can use white wine)
2 teaspoons sugar (optional or to taste)
1 teaspoon salt (or to taste, a good tomato sauce needs lots so don't be shy with the salt)
fresh ground black pepper (to taste)

Steps:

In a heavy-bottomed stockpot or Dutch oven heat oil over medium-high heat.
Add in onions, garlic and dried red pepper flakes, basil and oregano; saute for about 3-4 minutes.
Add in the tomato paste and stir for 2-3 minutes.
Add in the Roma tomatoes with juice and wine; simmer uncovered over low heat for 1-2 hours (I usually cook it for at least a couple of hours) stirring occasionally.
Season with salt and pepper and add in sugar if desired.
**NOTE** if you prefer a thinner sauce, then add in some water.

Nutrition Facts : Calories 207.8, Fat 10.8, SaturatedFat 1.5, Sodium 933.6, Carbohydrate 23.6, Fiber 5.3, Sugar 14.4, Protein 4.4

VEGETARIAN MARINARA SAUCE

Vegetarian Marinara Sauce image

After much experimentation, I came up with a very tasty vegetarian sauce that can be used with several types of foods. The spice and herb combination gives the sauce a delighful touch.

Provided by William Uncle Bill

Categories Sauces

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 18

Ingredients

3 tablespoons extra virgin olive oil
6 cloves garlic, minced
1 large onion, chopped small
1 large sweet red pepper, seeded and diced
1 large green pepper, seeded and diced
3 medium carrots, peeled and diced
10 ounces canned mushrooms (bits & pieces, also use liquid)
28 fluid ounces canned plum tomatoes, inlcude liquid
6 fluid ounces tomato paste
1 tablespoon dried oregano
1 tablespoon dried basil
4 tablespoons finely chopped fresh basil
1 tablespoon spicy italian seasoning
3 large bay leaves
3 large celery ribs, chopped small
2 teaspoons granulated sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

In a large frying pan, heat olive oil; add garlic, onions and saute' until onions are transparent, about 5 minutes, stirring frequently.
Add diced sweet red pepper, diced green pepper and saute' for an additional 1 minute.
Transfer mixture to a large heavy bottom cooking pot.
Add diced carrots, canned mushrooms (including liquid), tomatoes (including liquid), tomato paste, oregano, dried basil, fresh basil, spicy Italian seasoning, bay leaves, celery, sugar, salt and black pepper Bring sauce to boil; reduce heat and simmer, partially covered for 40 minutes, stirring occasionally.
Sauce should be smooth when cooked.
Adjust seasonings to taste.
Remove bay leaves and discard.
Serve sauce over pasta or pasta with saute'ed fresh vegetables, chicken or veal.
This sauce may be canned while it is hot.
Follow canning instructions carefully.
It also freezes well in plastic containers.
If you desire a meat sauce, add 1 1/2 pounds of extra lean ground round; firstly fry ground round for about 5 minutes, discard any fat and add to sauce just after the tomatoes.

Nutrition Facts : Calories 128.8, Fat 5.8, SaturatedFat 0.8, Sodium 759.5, Carbohydrate 18.2, Fiber 4.8, Sugar 9.2, Protein 4.1

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