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–+ servings

Red Sauce (Marinara)

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Course Pasta & Pizza
Cuisine American, Italian
Servings 6

Ingredients
 
 

  • 2 Tbsp Olive Oil
  • 2 Tbsp Tomato Paste
  • 4 Garlic Cloves (minced)
  • 24 - 28 oz. Passata or Crushed Tomatoes (See Notes)
  • 1 - 2 tsp Italian Seasoning
  • 1/2 tsp Onion Powder
  • 1 - 2 Tbsp Nutritional Yeast
  • 1 Tbsp Sugar (if needed)
  • 1 - 2 tsp Calabrian Chiles (optional for heat)
  • 1 tsp Mushroom Seasoning (optional for umami)
  • 2 Tbsp Fresh Chopped Basil or Parsley
  • Salt & Pepper

Instructions
 

  • Add the olive oil and tomato paste to a cold pan and heat up over medium heat. I recommend a cold pan as adding tomato paste to a hot pan can cause it to splatter quite a bit.
  • Once tomato paste starts to sizzle stir it and cook it for about 2 minutes, then add in the minced garlic and stir to incorporate. Cook for 1 minute then add in the Passata or Crushed Tomatoes and stir together.
  • Next add in all the seasonings. I recommend starting with the smaller measurements and adding more as you like. Calabrian Chiles are good if you want a spicier sauce, otherwise, leave them out.
  • Taste and adjust for seasoning. If the tomatoes are too acidic, you can add some sugar, I will typically add 1 Tbsp and that will cut the acidity nicely.
  • Add in any fresh herbs and taste for final seasoning.
  • NOTE: You can easily double this recipe if you are cooking for more than 1 - 2 people. Store in the fridge for up to 1 week, or freeze for up to 6 months. Use with pasta or sandwiches, or anything you like!

Notes

Tomatoes - I tested this sauce out with Passata and Crushed Tomatoes. Passata is the smoothest and tastes the best (though you can easily just season the Crushed Tomatoes more too). Crushed Tomatoes are great for a chunkier sauce.
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