Marinara All Purpose Sauce

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I came across a recipe for marinara at which I really liked….with a few tweaks of my own. My family devours this – as in, none left for my lunch the next day! This is vegan, plant based with no oils or processed sugars. &…this handy sauce can be used for a pizza sauce, a dipping sauce, lasagna, spaghetti, served over rice or other grains…so many possibilities!


1 medium onion – chopped

1 medium red, orange, or yellow bell pepper – chopped

5 mushrooms – sliced

5-6 garlic cloves, minced

1 quart canned tomatoes, or equivalent (reserve juice)

1 six oz can tomato paste

1/4 cup red wine vinegar

1-2 Tablespoons 100% pure maple syrup

1 teaspoon oregano

1 teaspoon smoked paprika

1 Tablespoon basil

1 teaspoon salt (or to taste – optional)

black pepper – to taste, optional

Heat a saucepan over medium heat. Add oregano, paprika & kuman (if using dried spices) & toast lightly, stirring constantly. Add fresh veggies & red wine vinegar. Saute until softened. Add water if needed to keep ingredients from sticking.

Add tomatoes & remaining ingredients. Use a potato masher to break tomatoes down to desired chunkiness if needed

. Season to taste.

Simmer over low heat, stirring occasionally for 30 minutes. Add reserved tomato juice or water to thin if needed, or blend if a thinner consistency is desired.

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