This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.
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.)
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, with vegan stuffed shells, 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.
- 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.