Marinara Sauce

This delicious sauce is so simple to make and makes a perfect dipping sauce for bread sticks, pizza, pasta, and sandwiches.

5.0 from 1 reviews

Marinara Sauce
Prep time
Cook time
Total time
Recipe type: Sauce
Cuisine: Italian
  • 1 28 ounce can whole San Marzano tomatoes
  • ½ red onion, roughly chopped
  • Red pepper flakes, to taste
  • Salt & Pepper, to taste
  • 2 tablespoons vegan parmesan cheese
  • 1 teaspoon Italian seasoning
  • 5 fresh basil leaves
  • 1 teaspoon olive oil
  1. Combine all ingredients in a food processor
  2. Process until somewhat chunky, but mostly smooth
  3. Transfer into the saucepan
  4. Bring to a slow boil and stir
  5. Reduce heat, and simmer until thickened, stirring occasionally
  6. Taste and adjust seasonings if needed
  7. Add 1-2 tablespoons organic sugar, stir well to combine
  8. Simmer for 3 minutes

 Enjoy with my Grown-Up Mozzarella Grilled Cheese Sandwich, just dip & enjoy!


  1. Love this recipe! I was looking for some great marinara sauce! Following you from Katherines Favorite Things blog hop!

    Have a wonderful Thanksgiving!

  2. Thank you for sharing at the Thursday Favorite Things hop. Wishing you a happy weekend. xo
    Katherines Corner recently posted..Get CozyMy Profile

  3. Thank you for joining in the fun at the Thursday Favorite Things hop. Happy Monday wishes xo P.S. sorry I’m so late visiting :-)
    Katherines Corner recently posted..Comment on Gobble Gobble Giveaway by Laurie @ Pride in PhotosMy Profile

  4. This looks like some really tasty stuff! I am having a gathering next weekend and I think I might place a few bowels of this around with some bread sticks!

    I will let you know how well it is received….
    Laura recently hereMy Profile

  5. We were thinking alike this week. I made a whole bunch of fresh marinara with the tomatoes and bell peppers from our garden . Thank you for joining in the fun at the Thursday Favorite Things hop. Happy weekend wishes xo
    Katherines Corner recently posted..Cottage ShedMy Profile

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