Well, I made a marinara sauce from my grape & some of my Roma tomatoes. A Big thanks to Priya@MasalaVegan from an earlier post for the idea of making a sauce!! Well, I hope you enjoy this version. It’s a smaller batch, but you can certainly double it if you wish!

Ingredients:

1 orange pepper (I like the sweetness & the color), chopped

1 small yellow onion, chopped

1 (10 oz. pkg.) whole white mushrooms, sliced

3 Roma tomatoes*

2 cups grape tomatoes *

*You can use the equivalent of regular tomatoes if you wish, this is what I had on hand from the garden(I also mixed in green & red tomatoes-it gives it a nice color to the sauce & acidity)

fresh herbs: 3 sprigs oregano, 10 leaves basil, 4 sprigs Italian parsley, chopped

fresh garlic: 2 cloves

s & p

olive oil

1 TBSP organic cane sugar

8 oz. water

Directions:

1. Saute onions, garlic & pepper in olive oil, until onions become clear & soft (I like to sprinkle in some salt to flavor the onions & keep them soft. I also let them brown slightly. This should take about 3 minutes.
2. Add the mushrooms & saute for 2 more minutes on medium heat. Stir often, so nothing burns on.
3. Add the tomatoes a little at a time, then stir. Once it starts to cook down a bit, add more. Turn heat down to low. This should take about 10 minutes.
4. Add chopped fresh herbs to sauce plus s & p. Stir.
5. After 2 minutes add in sugar (this breaks up the acidity).
6. Add more olive oil as needed, throughout cooking time.
7. Add 8 oz. of water & stir until water has been cooked down to about half.

This simple marinara sauce was delicious! It can be refrigerated for a couple of days & reheated on stove for 5 minutes on medium heat.  We used this sauce on top of vegan g-free burgers & as a sauce on g-free penne pasta. I’d love to hear if you tried this & how you liked it. Let me know if there’s anything you’ve added as well. Thank you again to Priya for the idea!