At my sweet vegan friend’s request, here is my marinara sauce recipe. My hubby doesn’t care for ANYTHING without meat in it….where as I was a vegetarian for 4 years, a vegan for 1 year and dairy-free for another year (when I was nursing and my son had a dairy allergy) – This sauce is boss!
Since I’m not actually making it today, there won’t be any photos – SORRY! Yet, I still feel it’s a great recipe and wanted to post it for all of you.
1 small can of tomato paste
1 large can of crushed tomatoes (San Marzano are best) – you can use 2 cans of tomatoes if you like it a bit thinner and more tomato-y.
2 carrots, peeled
1 sweet bell pepper
2 stalks celery
1 sweet onion
6 cloves garlic
½ cup red wine
1 tbsp honey
2 tbsp oregano
2 tbsp basil
1 tbsp crushed fennel seed (I use a mortar & pestal)
Salt & Crushed Red Pepper (to taste)
2 tbsp good quality olive oil
If you aren’t vegan – add a handful of good hard Italian cheese at the end (either parmesan or Grana Padano)
Use a food processor and mince the carrots, bell pepper, celery, onion & garlic to a fine mince (not a puree…unless you don’t like little pieces of veggies in your sauce). Get a large saucepan hot on medium heat. Add the olive oil and the minced veggies…season with salt & pepper. Let them soften & get aromatic. Add in the oregano, basil & fennel seed. Now add in the tomato paste and really work it into the veggies. Let it cook a minute or two. It will change from a deep red to a lighter orange-ish red. This really is important…the tomato paste caramelizes a bit and really gives it a great flavor. Now stir in the wine. Let it cook a minute more. Now add the big can of crushed tomatoes and the honey. Let it simmer for about 10 minutes. Taste is and see if it needs more salt or pepper. DONE!Tags: marinara, sauce, tomatoes, vegetarian