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!
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
1 TBSP organic cane sugar
8 oz. water
- 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.
- Add the mushrooms & saute for 2 more minutes on medium heat. Stir often, so nothing burns on.
- 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.
- Add chopped fresh herbs to sauce plus s & p. Stir.
- After 2 minutes add in sugar (this breaks up the acidity).
- Add more olive oil as needed, throughout cooking time.
- 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!
2 Comments Add yours
Very nice recipe
Thank you! ☺