Chunky Marinara Sauce Recipes

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THE BEST CHUNKY VEGETABLE MARINARA SAUCE



THE BEST CHUNKY VEGETABLE MARINARA SAUCE image

This chunky vegetable marinara sauce with a lot of hidden veggie goodness is a great kitchen hack when you're looking for quick yet healthy and delicious meals that require minimum effort and little time to prepare. Make a batch of this sauce, keep it in your freezer and use up when cooking your pasta, jacket potatoes, gnocchi, ragu, stews, pizza topping and much more. It's a perfect recipe for fussy eaters as you can sneak that veggie goodness in very discreetly! Vegan & gluten free.

Provided by Tania Pilcher | Fit Foodie Nutter

Categories     Dinner     Lunch     Side Dish

Time 1h

Number Of Ingredients 17

2 tbsp extra virgin olive oil
1 white onion (finely chopped)
3 garlic cloves (crushed)
2 carrots (finely diced)
1 small courgette (or ½ big courgette, diced)
½ leek (finely sliced)
½ bell pepper (finely diced)
1 cup mushrooms (finely diced)
2 tbsp tomato puree (paste)
2 tbsp smoked paprika (not hot paprika)
1/4 tsp chilli flakes (optional)
2 x 240g tins good quality chopped tinned tomatoes
A bunch of fresh basil (finely chopped)
½ cup vegetable stock
Salt & pepper to taste
2 tsp coconut sugar (optional)
Water as needed

Steps:

  • In a frying pan, heat up the olive oil until sizzling. Sautee onion and garlic over medium heat for a couple of minutes until slightly softened and translucent.
  • Add carrots, courgette, leek, bell pepper, mushrooms into the pan and sautee for a further 5-7 minutes until the vegetables have slightly softened.
  • Stir in tomato puree, smoked paprika, chilli flakes (if using), tinned tomatoes, vegetable stock, fresh basil and bring to a gentle boil. Cover with a lid and simmer for 30-40 mins until the sauce is reduced to the desired consistency. If the sauce is too thick, add water as needed. Taste the sauce at this stage & season with salt & pepper. If the sauce is a little too acidic, add coconut sugar to reduce the acidity.
  • Using a hand blender or a food processor, blitz or pulse the sauce for a few seconds depending on how chunky or smooth you prefer it. When the sauce is at room temperature, transfer into Tupperware. Store in the fridge for up to 5 days or freeze for up to 4 months. If freezing, you might want to divide the sauce into separate individual serving portion sizes.

Nutrition Facts : Calories 146.25 kcal, Fat 8.66 g, Carbohydrate 15.1 g, Sugar 5.24 g, Protein 4.29 g, Sodium 461.61 mg, ServingSize 1 serving

CHUNKY MARINARA SAUCE



Chunky Marinara Sauce image

You'll love this Marinara sauce! This is great with fried eggplant or meatballs. I'm sure you could add ground meat if you wanted to make a meat sauce.

Provided by CALEIGHSMOM

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato     Marinara

Time 35m

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon white sugar
½ teaspoon dried oregano
¼ teaspoon salt

Steps:

  • Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
  • Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.9 g, Fat 2.4 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 442.7 mg, Sugar 4.7 g

CHUNKY MARINARA SAUCE



Chunky Marinara Sauce image

This is my version of Marinara sauce.

Provided by Lynn Socko

Categories     Other Sauces

Time 50m

Number Of Ingredients 8

28 oz can crushed tomatoes
4 15 oz cans, diced tomatoes w/oregano, basil & garlic, not salt added
1/2 c finely diced sweet onion
5 clove garlic, minced
1 tsp crushed basil
1 tsp coarse sea salt & black pepper
1 tsp lemon juice
1 Tbsp sugar

Steps:

  • 1. In a large pot, saute` onion & garlic in about 1/4 c. olive oil till tender.
  • 2. Add crushed & diced tomatoes, basil, salt, pepper, sugar and lemon juice.
  • 3. Simmer for about 45 min. Re-season if needed.

CHUNKY MARINARA SAUCE



Chunky Marinara Sauce image

I love using Marinara Sauce on many different types of food,so I decided to can a few quarts for use later in the year.

Provided by Timothy H.

Categories     Sauces

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 onion, chopped
1 garlic clove, chopped
1 (14 1/2 ounce) can peeled and diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon white sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt

Steps:

  • .
  • Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
  • Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.OR.
  • Scald jars,pour sauce in while hot. Process for 10 minutes at 5 lbs pressure.This will make about 2-3 quarts.

Nutrition Facts : Calories 52.4, Fat 2.5, SaturatedFat 0.3, Sodium 300.8, Carbohydrate 7.3, Fiber 1.8, Sugar 4.9, Protein 1.4

CHUNKY GARLIC AND HERB MARINARA SAUCE



Chunky Garlic and Herb Marinara Sauce image

Chunky Garlic and Herb Marinara Sauce is the ultimate comfort food on a chilly fall evening! Simple, delicious and home made with basic pantry ingredients, don't reach for sauce in a jar! Try this instead!

Provided by Cleanfreshcuisine

Categories     Sauces

Time 55m

Yield 2 Quarts, 16 serving(s)

Number Of Ingredients 12

8 fresh garlic cloves
1 large sweet onion
4 large fresh tomatoes
1/2 cup fresh basil
1/2 cup fresh oregano
1/3 cup unbleached cane sugar
1/4 cup olive oil
1/2 cup dry red wine
2 (28 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon black pepper
1/2 teaspoon sea salt

Steps:

  • Clean the garlic and finely dice.
  • Clean the onion and roughly chop.
  • In a large stockpot, place the olive oil. Add the garlic and onion. Cook, stirring occasionally, over medium high heat for about 5 to 7 minutes.
  • Wash and roughly chop the tomatoes.
  • Add to garlic and onion. Cook and stir for 10 minutes.
  • Add cans of diced tomatoes, tomato paste, red wine, cane sugar, salt and pepper.
  • Wash and roughly chop the basil and oregano. Stir into the sauce.
  • Lower heat to medium low and let simmer, stirring occasionally, for 25 to 30 minutes. Serve with your favorite pasta!
  • This recipe makes 2 quarts of sauce. Even better the next day, but if you prefer simply seal in a freezer bag or container and freeze. Will keep up to 4 months. Just thaw, heat and serve!

Nutrition Facts : Calories 95, Fat 3.8, SaturatedFat 0.5, Sodium 165.8, Carbohydrate 13.8, Fiber 2.6, Sugar 9.8, Protein 2

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