Vegan Marinara Sauce. Simplicity at its best! Made with pantry staples and ready in only 20 minutes!
PREP TIME: 5 minutesminutes
COOK TIME: 20 minutesminutes
TOTAL TIME: 25 minutesminutes
Servings: 3cups (6 servings)
Ingredients
2tablespoonsextra virgin olive oil
½mediumonion, diced finely (about ½ a cup)
4clovesgarlic, minced
1 x 28oz can (796ml / 3cups)crushed tomatoes
1bay leaf
½teaspoondried oregano, or basil/thyme/rosemary
¾teaspoonfine sea salt, plus more to taste
½teaspoonfreshly ground black pepper, plus more to taste
OPTIONAL
2 to 3tablespoonsfresh basil leaves, chopped
1 to 2teaspoonscane 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.