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 (796 ml) whole plum tomatoes or 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
- 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 translucent.
- Add the garlic and cook for another minute (don't let it brown) before adding the tomatoes, bay leaf, oregano, salt, and pepper. If using whole plum tomatoes, you can either crush them in your hands before adding or smush them up in the pan with your wooden spoon.
- Bring to a gentle simmer and cook partially covered for about 15 minutes, stirring occasionally. If you have time to simmer the sauce a bit longer, it will continue to reduce and concentrate, deepening the flavour.
- Check the seasoning, adding a little more salt and pepper if necessary. If it tastes a little acidic, add 1 to 2 teaspoons of sugar (to taste) for balance.
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: 71kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 481mg | Potassium: 275mg | Fiber: 2g | Sugar: 4g | Vitamin A: 160IU | Vitamin C: 14mg | Calcium: 51mg | Iron: 1mg
