Plant-Based Fast and Fresh Marinara Sauce

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[joelleaittama]

I have used balsamic vinegar and finely grated carrots to sweeten my sauce.

[Txnative]

I always make my own too, but I water sautee onions until transluscent, then add everything. Yummy!

[getoffmydarnlawn]

I find ground fennel seed adds a touch of sweetness and the great flavor of fennel, which is a seasoning in Italian sausage so lends itself well to a veg sauce. I make a braised lima bean stew with marinara as a base, delicious cold weather cozy eating.

[smallfootprint]

I also like the Pomi. Recently my daughter came over with a lot of freshly picked, home grown tomatoes, and in no time they were gone. It's not always the same, but so good. You just can't buy anything like it. Well Your World puts out a good one, but it's so fast to make your own...aaand, if you're pressed for time throw some pasta in, as you make the sauce, and voila! Done. Love it. Thanks ladies.

[lorielizabeth]

Since moving to israel I have found I need to make most of my wfpb sos free foods from scratch and your videos and recipes are keeping me true to this WOE and helping me keep my heart healthy. Love this recipe. Quick and easy. I already had all the ingredients for this sauce except I used fresh ripe tomatoes that I roasted and put in my blender for a quick pulse with fresh roasted garlic a a couple of cans of diced no salt tomatoes. . Instead of Maple syrup I used 1 pitted date in the sauce to balance the acidity. Love you beautiful ladies. 🙏

[gmsb]

You both are fabulous. Your recipes are great and your program is fantastic. I will be making this recipe and no doubt loving it.
Thank you for all your hard work and knowledge.

[nazokashii]

I loved how Ann just went "our fingers" when Jane asked what to dip in the sauce to taste it xD you're the best <3 your energy is truly amazing :) thank you so much for sharing!

[allthingsconsdrble]

This simple, clean marinara is better than any store-bought brand I ever had. Oil free and delicious!

[suzyq]

I already know I will like it. Hi, Ann and Jane!

[CarinaPiersay]

It’s so easy! 🍅 Thank you for sharing 👍🏼

[dottiea.]

Grandma is a hoot 😄😆 she's a little Spit fire...👍❤️

[leonieduplessis]

I have so many tomatoes this year in my garden that I made about 60 bottles of marinara sauce and Passata for the next year. So I know what's in my sauce. But your recipe are a great idea. Thanks Anne and Jane😊🍅

[jlo]

This is the only sauce I make now.
I love Ann's suggestion for the freezer. Thanks for helping me stay healthy!

[suzyq]

I have always made my own as the stuff in a jar is strangely sweet. I don’t add any sweetener. I like laeagnus commutate to dry sauté onions, mushrooms, carrots, celery, and grape tomatoes until golden before adding the herbs and cans of tomato ( or chopped garden tomatoes in season). I also add a few leaves of finely minced kale or spinach.

[JonathanKDeau]

I use organic agave to sweeten my sauce. I freeze my sauce when done because my daughter and wife eat a lot of pasta and it is just so convenient.

[lisaogden]

You guys are hysterical. I love ya !!!

[sherrprince]

I add onions and chopped mushrooms. Instead of maple syrup I chop dates add a little of my tomatoes into my ninja. Then I pour into the sauce. Gives it the sweet to offset the acidic

[vickiewest]

I’ve always made my own. My mother made the best ever and I learned from her as a child. She’s now 92.

[lourdeslopez]

I'm so excited I ordered this book

[OpenSesame]

Nice threads, ladies! I have trouble finding sauce without sugar; here in the US we put it in EVERYTHING. I will try your recipe out soon. Something else from The Splendid Table I might explore: “Heat 1 cup of sauce with 1/4 teaspoon baking soda (baking soda neutralizes acidity). Taste the sauce and add tiny amounts of baking soda to see if it mellows the acidity.”