There are many excellent pasta sauces on the market, and they can’t be beat for convenience. But they can’t compare to a homemade marinara, and the wonderful aroma that will permeate your kitchen as it cooks!
Serves: about 6 (enough for 1 pound of pasta)
- 2 tablespoons extra-virgin olive oil
- 3 to 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 cup stemmed and thinly sliced small mushrooms, optional
- 28-ounce can pureed tomatoes
- 14- to 16-ounce can diced tomatoes
- 14- to 16-ounce can tomato sauce
- 1/4 cup dry red wine, optional
- 1/2 teaspoon each: dried oregano, basil, thyme, and marjoram
(or substitute 2 teaspoons Italian seasoning) - Salt and freshly ground pepper to taste
Heat the oil in a large saucepan. Add the garlic and onion and sauté over low heat until golden about 2 to 3 minutes.
Add all the remaining ingredients except the salt and pepper and bring gently to a simmer. Cover and simmer very gently for 30 minutes. Season with salt and pepper. Serve over hot cooked pasta or use as a sauce for lasagna or eggplant dishes.
- Here are lots more recipes for simple sauces and such.
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Vegan & Gluten-Free Recipes by Allyson Kramer
November 10, 2014 at 3:04 pm[…] Using canned lentils makes this a breeze, but when you aren’t in a hurry, by all means use home-cooked lentils. For this recipe, use 1 cup dried lentils. Rinse and sort them and combine them in a saucepan with 2 cups water. Bring to a rapid simmer, then lower the heat and simmer gently, covered, for 30 minutes, or until the lentils are tender and still hold their shape. Drain any excess water. This step can be done ahead of time. The same goes for the marinara sauce—if you’d like to use a homemade version, use this recipe. […]