Early Girl Marinara - Homemade Sunday Sauce Recipe
A simple recipe that happens to be Whole30 and Vegan. I love to use this sauce as a base for stuffed peppers, but we know it's even better on pasta. Make a large batch and freeze for the winter months. You can't go wrong with homemade sauce.
Equipment
- 1 Stovetop
Ingredients
- 2 tablespoons olive oil extra virgin
- 2 cups red onion chopped
- 1 head of garlic peeled and chopped
- 3 lbs fresh tomatoes cored and quartered
- ½ cup water
- ½ teaspoon salt
- ¼ teaspoon red chili flake
- 2 teaspoon dried oregano
- 1 bunch basil tied with kitchen twine
- 2 pitted dates
- 5 - 7 oz tomato paste
Instructions
- Place a heavy bottom pot over medium-high heat, preheat for 30 seconds.
- Add the olive oil and red onion, sauté until onion has softened, about 3 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the tomatoes and water. Bring heat down to low, place lid on pot and leave a little room for the steam to escape. Cook for 20 minutes.
- Add the seasoning, dates, tomato paste, and stir until combined into sauce. Add tied basil bunch. Cover and cook for 20 more minutes.
- Remove basil bunch. Add sauce in batch to a blender, making sure heat can escape during blending process. Blend until smooth. Return to pot. Season with salt to taste and add a handful of fresh basil leaves.
- Serve with pasta or use as a base for my Vegan Stuffed Peppers.
Video
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