Condiments Diy Ingredients Healthy Vegan

D.I.Y. Marinara Sauce in 20 mins (Vegan)

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Who doesn’t love simple pasta with freshly homemade sauce? I do and I love to enjoy it repeatedly. I call it my kind of comfort food. Marinara sauce is my personal favorite for these comfort foods. Reason? I’ve got plenty to pass. It’s simple, nothing fancy, versatile usage, easy to make, needs regular ingredients which are always available in your pantry and last but most importantly you can make it gallons and store it for a long time say, for the entire summer. Cool isn’t it? The only problem I had faced so far with this sauce is its preparation is a bit time consuming. I need to simmer it for 30-60 mins (talking about bulk; okay?) but recently I’m using a quick hassle free version of it which not only produces a large amount (to fill up your refrigerator) but also will be ready in 20 mins.

I know this is a long due recipe; I’ve used Marinara sauce in so many recipes like Egg Stuffed Meatloaf, Baked Egg in Spaghetti Nest, Chicken Rollatini and I promised each time to share the recipe of the sauce later which I never did 🙁 (Did you just notice the sad face of mine?) So recently when I had bottled the freshly made marinara sauce, I managed to click few shots quickly for the post. So what I was more interested to use my brand new ceramic pots? I’m finally publishing the recipe and I’m happy with it (whatever the secret was there, let it be at the bay)

Here you go for the recipe of D.I.Y. Marinara Sauce in 20 mins (Vegan).

D.I.Y. Marinara Sauce in 20 mins (Vegan)

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

Author: Rimli

Recipe type: Condiments

Cuisine: Italian

Serves: 4-5 cups

Ingredients

Fresh ripe tomatoes: 500g Or, canned chopped tomatoes (See Tips)
Onion: ⅓ cup, diced
Fresh garlic: 6-10 cloves (increase/decrease the amount according to your taste)
Fresh parsley: 3-4 tbsp, chopped
Extra virgin olive oil: 3-4 tbsp (if desired)
Fresh/dried oregano: ½ tsp
Black pepper powder: 1 tsp
Salt: 1 tsp (or to taste)
Equipment:
Food processor
A large bowl
A large heavy bottomed saucepan
Dry & clean glass bottle (or glass bowls with lid) to store

Instructions

Wash and clean tomatoes, onion and garlic. Roughly chop the onion and garlic; then throw them together in the chopper/food processor and pulse few secs for finely chopped output. (See Tips)
Blanch the tomatoes in hot water for 1-2 mins (don’t over-do the blanching). Then remove and immediately hold them under running water for few secs. This will help to keep the fresh red color unchanged. Remove the tomatoes from water and peel the skin off. (See Tips)
Take the peeled tomatoes in a large mixing bowl and squeeze them with your hands. Yes it’s messy and fun too. Be sure to keep your apron on before you take the tomatoes in hands unless you like to be colored in bloody tomato red! Continue the process until all tomatoes seem to be smashed. If you prefer your Marinara Sauce chunky, leave a bit chunky tomato pieces.
Set the saucepan on medium high flame and heat oil in it. Add finely chopped garlic and onion and fry until onion becomes translucent. (See Tips)
Add previously prepared squeezed tomatoes into the pan along with the liquid. (See Tips)
Allow the tomatoes to thicken a bit by reducing the liquid on medium-high flame. Add the herbs (fresh/dried) and continue cooking for about 8-10 mins. (See Tips)
Simmer the sauce for another 2-3 mins or until sauce thickens to your desired consistency. Sprinkle pepper and salt and adjust the seasoning. Remove the pan from flame, discard the herbs filled pouch (in case using fresh herbs).
Voila! Your D.I.Y. Marinara Sauce is actually ready in 20 mins. Now use it with your spaghetti or any kind of pasta. Or spread over bread/ tortilla/pizza as topper or any other way you like to have your favorite sauce.
Store the D.I.Y. Marinara Sauce in a clean and dry airtight glass jar. Any glass bowls with lid will also work fine. This sauce can be stored in refrigerator up to 10-14 days. Or freeze the sauce to store for a longer period.

Notes

1. If using canned tomatoes, make sure to check the label with ‘no salt, no herbs, no added flavors’.
2. If you have enough patience to finely chop the onion and garlic separately, do so. But make sure they are finely chopped, without leaving any large chunks.
3. If you are using canned tomatoes, you certainly don’t need to look at this step.
4. If you chopped onion & garlic separately, add garlic first; when soft & fragrant, add onion and fry until translucent.
5. Again, if you are using the canned tomatoes, discard the liquid and add the diced/squeezed tomatoes only.
6. If you are using fresh herbs, make a pouch of cotton cloth, put the herbs in it and tie it with a kitchen thread.

Variation:
Use chopped carrot, celery, olive for a veggie enriched variation. Fry the veggies with onion until soft and follow the base recipe for the rest.
Fry bacon first until crunchy; remove and keep separately and follow rest of the recipe with the same oil. Add the bacon later with the sauce.
Fry mushroom with the garlic and rest is as stated in base recipe.
Add red/white wine to the simmering sauce and make a soup of it with loads of veggies/meat (as referred above).