Very Veggie Marinara Sauce

Marinara sauce originated in Naples, Italy and is named after the sailors (‘marinai’) who used to make it with the tomatoes they brought back from the Americas.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Medium

Very Veggie Marinara Sauce

Cooking Method: Simmering Cuisine: Italian Courses: Dinner, Lunch, Main Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Total Time 40 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 tablespoon Olive oil
• 1 medium Onion
• 3 minced Garlic cloves
• 1 medium Carrot
• 2 chopped Celery stalks
• 1 chopped Red bell pepper
• 1 chopped Zucchini
• 28 ounces Canned crushed tomatoes
• 2 tablespoon Tomato paste
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Red pepper flakes
• 2 chopped Fresh basil leaves
• 2 chopped Fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until softened.
2. Add carrot, celery, red bell pepper, and zucchini. Cook until vegetables are tender.
3. Stir in crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, and red pepper flakes.
4. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
5. Remove from heat and stir in fresh basil and parsley.
6. Serve over pasta or as a sauce for pizza.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 20g7%

Sugars 10g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.