Vegan Marinara Sauce
Author:Vegan Marinara Sauce. Simplicity at its best! Made with pantry staples and ready in only 20 minutes!
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ medium onion , diced finely (about ½ a cup)
- 4 cloves garlic , minced
- 1 x 28oz can (796ml / 3 cups) crushed tomatoes
- 1 bay leaf
- ½ teaspoon dried oregano , or basil/thyme/rosemary
- ¾ teaspoon fine sea salt , plus more to taste
- ½ teaspoon freshly ground black pepper , plus more to taste
OPTIONAL
- 2 to 3 tablespoons fresh basil leaves , chopped
- 1 to 2 teaspoons cane sugar , only necessary if not using good quality canned tomatoes
INSTRUCTIONS
- Place a pan (I prefer a wide, shallow skillet) over medium heat then add the olive oil. Once the oil is nice and glossy and hot, add the onion and cook for about 5 minutes until soft and just beginning to turn a very light golden color on the edges.
- Add the garlic and cook for another minute (don't let it brown) before adding the tomatoes, bay leaf, oregano, salt, and pepper.
- Bring to a gentle simmer and cook partially covered for about 15 minutes stirring a few times during that time. If you have time to simmer longer the sauce will continue to reduce and concentrate, deepening the flavors.
- When ready to serve, check the seasoning and add a little more salt and pepper if necessary. If it tastes a little acidic add 1 to 2 teaspoons of sugar for balance. Finally, add the optional fresh basil then serve immediately
NOTES
Transfer leftovers to an airtight container and store in the fridge for 5 days or the freezer for up to 4 months.
NUTRITION
Serving: 1serving | Calories: 90kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 451mg | Potassium: 382mg | Fiber: 3g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 2mg
