An Italian classic from scratch, this authentic vegan tomato sauce or gravy also known as Marinara is simple, quick and easy to make and a major staple of a plant-based diet. Simply the Best!
We’ll need it to serve with our pasta recipes, lasagna and the hearty vegan meatballs I have waiting to be posted since last week. But first I wanted to share this recipe on its own as we’ll be using it a lot through the blog. So first things first: let’s make the perfect tomato sauce like an Italian grandmother!
Ingredients You’ll need:
Imported San Marzano Tomatoes <— a must!
Garlic & Onion
Fresh Basil
Bay Leaves
& Olive Oil.
Why we love it? It’s:
100% Vegan
1 Pot
Comforting but Healthy
Thick & Creamy
Perfect as a pizza sauce on the the ultimate pizza crust
Insanely Delicious!
If you choose to go oil-free on a whole foods plant based diet, just use a splash of water, veggie stock or white wine instead to start the sautéing process.
You’ll Also Love:
How to Make Italian Vegan Tomato Sauce:
P.S. As always, don’t forget to let me know If you make this recipe, rate it below and tag your photos with #VeggieSociety on Instagram!
Vegan Tomato Sauce - Authentic Italian Recipe
An Italian classic from scratch, this authentic 1 pot vegan tomato sauce also known as Marinara, is simple, quick and easy to make and a major staple of a plant-based diet.
Servings 6
Calories 76kcal
Ingredients
- 2 X 28 oz canned whole Italian San Marzano Tomatoes
- 1/2 sweet yellow onion minced
- 6 cloves garlic minced
- 2 leaves bay
- 4 sprigs fresh basil
- 3 tbsp extra virgin olive oil or a splash of water for WFPB
- 1 pinch sea salt to taste
Instructions
- Add the olive oil (or water) to a heavy bottom pot together with the onion and a pinch of sea salt. Sautée until translucent but without turning brown so keep an eye on it and stir often.
- Add the minced garlic and give it a quick stir. Allow it to infuse the oil for about 20 seconds or so taking care not to burn it.
- Using your hands roughly crush the tomatoes as you add them to the pot with the onion and garlic. Add the bay leaves and fresh basil, stir and bring to a gentle simmer.
- Partially cover with a lid and cook for about 30 minutes until thickened to your liking. Keep an eye in it during cooking to make sure the sugars from the tomatoes won’t stick to the bottom and burn. Stir well a few times.
- Remove the sauce from flame, discard the bay leaves and season to taste with sea salt.
- At this point you can serve it with your favorite whole-wheat pasta, in a lasagna, as a dipping sauce or store in jars for later use. It also freezes well.
Notes
- If you like things on the spicier side remember to add a good pinch of red pepper flakes in the beginning of cooking. However that will make your sauce “ angry or Arrabbiata “ .
- Omit the oil on a WFPB diet and simply replace with a splash of water, veggie stock or dry white wine.
Nutrition
Calories: 76kcal | Carbohydrates: 3g | Fat: 7g | Sodium: 9mg | Potassium: 44mg | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 2.6mg | Calcium: 16mg | Iron: 0.3mg
Best Vegan Mashed Potatoes
Italian Pasta Salad
Vegan Chickpea Tuna salad
Best sauce I’ve ever made. I easily found San Marzano Tomatoes so this will be a regular in our home too. Thank you for the recipe.
This sauce was amazing and so easy! The tomatoes were more than I expected, but totally worth it. I’m never buying canned sauce again.
Thank you Holly, so happy you enjoyed it. Just FYI I found those San Marzano tomatoes last time i went to Costco for less than $10 for the 3 pack. Stock up when you find them 🙂
How would it change the final product to blend fresh tomatoes and use those instead of the canned. Also I’m thinking I’ll try leaving the skins on since my blender blends so thoroughly….???
If you blend the fresh tomatoes you’ll end up with soup. You can still use them for a hearty sauce but black and peel first, maybe use an immersion blender to gently crush a few of them for thickness and texture. What makes this tomato sauce exceptional is the variety of San Marzano tomatoes that are sweet and flavorful and as they cook down their flavor intensifies. I do make a smooth blender sauce using heirlooms, you might want to give that one a try: https://veggiesociety.com/fresh-heirloom-tomato-sauce-recipe/