D.I.Y. Marinara Sauce in 20 mins (Vegan)
Prep time
Cook time
Total time
Author: Rimli
Recipe type: Condiments
Cuisine: Italian
Serves: 4-5 cups
Ingredients
- Fresh ripe tomatoes: 500g Or, canned chopped tomatoes (See Tips)
- Onion: ⅓ cup, diced
- Fresh garlic: 6-10 cloves (increase/decrease the amount according to your taste)
- Fresh parsley: 3-4 tbsp, chopped
- Extra virgin olive oil: 3-4 tbsp (if desired)
- Fresh/dried oregano: ½ tsp
- Black pepper powder: 1 tsp
- Salt: 1 tsp (or to taste)
- Equipment:
- Food processor
- A large bowl
- A large heavy bottomed saucepan
- Dry & clean glass bottle (or glass bowls with lid) to store
Instructions
- Wash and clean tomatoes, onion and garlic. Roughly chop the onion and garlic; then throw them together in the chopper/food processor and pulse few secs for finely chopped output. (See Tips)
- Blanch the tomatoes in hot water for 1-2 mins (don’t over-do the blanching). Then remove and immediately hold them under running water for few secs. This will help to keep the fresh red color unchanged. Remove the tomatoes from water and peel the skin off. (See Tips)
- Take the peeled tomatoes in a large mixing bowl and squeeze them with your hands. Yes it’s messy and fun too. Be sure to keep your apron on before you take the tomatoes in hands unless you like to be colored in bloody tomato red! Continue the process until all tomatoes seem to be smashed. If you prefer your Marinara Sauce chunky, leave a bit chunky tomato pieces.
- Set the saucepan on medium high flame and heat oil in it. Add finely chopped garlic and onion and fry until onion becomes translucent. (See Tips)
- Add previously prepared squeezed tomatoes into the pan along with the liquid. (See Tips)
- Allow the tomatoes to thicken a bit by reducing the liquid on medium-high flame. Add the herbs (fresh/dried) and continue cooking for about 8-10 mins. (See Tips)
- Simmer the sauce for another 2-3 mins or until sauce thickens to your desired consistency. Sprinkle pepper and salt and adjust the seasoning. Remove the pan from flame, discard the herbs filled pouch (in case using fresh herbs).
- Voila! Your D.I.Y. Marinara Sauce is actually ready in 20 mins. Now use it with your spaghetti or any kind of pasta. Or spread over bread/ tortilla/pizza as topper or any other way you like to have your favorite sauce.
- Store the D.I.Y. Marinara Sauce in a clean and dry airtight glass jar. Any glass bowls with lid will also work fine. This sauce can be stored in refrigerator up to 10-14 days. Or freeze the sauce to store for a longer period.
Notes
1. If using canned tomatoes, make sure to check the label with ‘no salt, no herbs, no added flavors’.
2. If you have enough patience to finely chop the onion and garlic separately, do so. But make sure they are finely chopped, without leaving any large chunks.
3. If you are using canned tomatoes, you certainly don’t need to look at this step.
4. If you chopped onion & garlic separately, add garlic first; when soft & fragrant, add onion and fry until translucent.
5. Again, if you are using the canned tomatoes, discard the liquid and add the diced/squeezed tomatoes only.
6. If you are using fresh herbs, make a pouch of cotton cloth, put the herbs in it and tie it with a kitchen thread.
2. If you have enough patience to finely chop the onion and garlic separately, do so. But make sure they are finely chopped, without leaving any large chunks.
3. If you are using canned tomatoes, you certainly don’t need to look at this step.
4. If you chopped onion & garlic separately, add garlic first; when soft & fragrant, add onion and fry until translucent.
5. Again, if you are using the canned tomatoes, discard the liquid and add the diced/squeezed tomatoes only.
6. If you are using fresh herbs, make a pouch of cotton cloth, put the herbs in it and tie it with a kitchen thread.
Recipe by Scratching Canvas at http://www.scratchingcanvas.com/d-i-y-marinara-sauce-in-20-mins-vegan/