If you’re looking for a really simple, vegan marinara sauce – this is your recipe!
Easy Oil-Free Vegan Marinara Sauce
For some annoying reason, it’s hard to find really delicious marinara sauce in a jar that is 1) vegan 2) oil-free 3) and inexpensive. The good news is that marinara sauce is SO EASY to make right in your own kitchen, where you have total and complete control over the ingredients!
(Seriously though…what is up with companies putting parmesan and milk in their tomato sauces? I can’t with that.)
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All you need for this recipe is a large can of whole tomatoes, tomato paste, and some common spices you probably already have in your pantry. Other things you’ll need: a blender and a sauce pan. This marinara sauce recipe is cheap and you can make big batches to freeze some for later occasions (<—highly recommend doing this!)
Marinara sauce is classic on spaghetti, but my favorite recipe to use it on is chickpea meatball subs – OMG SO GOOD. Even my meat-eating husband likes these. Totally hits the spot.
Sauce tips: I love a super smooth marinara sauce (this is a no-chunks household) but if you like a chunky sauce, simply pulse the ingredients until it’s the consistency you like. Or, add some canned diced tomatoes. Don’t be afraid to play around with the seasonings either – so many delicious Italian spices out there. These spices just happen to be my personal favorites for marinara. Sometimes I get crazy and add a little oregano instead of marjoram. Nom nom.
Ingredients
- 1 16oz can whole tomatoes
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp marjoram
- 1/2 tsp rosemary
- 1/4 tsp black pepper
- 1 tbsp tomato paste
- salt to taste
Instructions
- Blend all ingredients, except for tomato paste and salt.
- Pour blended sauce in a pot and bring to a simmer.
- Stir in tomato paste.
- Let the sauce simmer on low for 20 minutes, stirring frequently.
- Add salt to taste.
This was so good. Although quite simple, for nervous-in-the-service cooks like me it was just what I needed to get myself going. No 16 oz. can of tomatoes – no problem! Use the 28 oz. can and add some more spices and tomato paste. No rosemary – no problem! I took your suggestion and substituted oregano. You better believe I’m making this one again. And again. Thanks, Karissa.
Thank you for sharing! It’s delcious! It went perfectly with my baked eggplant. I used whole tomatoes instead of canned and omitted the tomato paste. I will never buy another jar of marinara again with this recipe! How long would you think this would last in the fridge before freezing it?
So glad you enjoyed it! It should last 3-4 days in the fridge.
Made stuffed bell peppers tonight and used this recipe for the sauce, it was delicious and added exactly the right flavor and necessary moisture. Thanks so much, looking forward to trying more recipes!
Sounds delicious!
great recipe! I’m working on consuming less oil in my cooking and have been finding it a little challenging so far! But I’m definitely going to try this with my next veggie ball subs 🙂
Thanks, Shannon!
Can you use fresh tomatoes? If so, how many?
I haven’t tried it, but probably about 2 cups worth.