Marinara Sauce With Vegetables Recipes

MARINARA SAUCE

Steps:

• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

MARINARA SAUCE WITH VEGETABLES

Steps:

• Heat a large Dutch oven over medium heat. Add oil to the warm pot and heat until shimmering, 1 to 2 minutes. Add onion, celery, and carrots; cook and stir until the onion has turned translucent, about 5 minutes. Add mushrooms and bell pepper; cook until softened, 3 to 5 minutes.
• Make a well in the center of the veggies and add garlic to the bottom of the pot. Cook until fragrant, about 1 minute, then stir garlic into the veggies. Stir in wine and cook for 2 minutes. Stir in 1 teaspoon salt, tomato paste, and then all 4 cans of tomatoes. Break up tomatoes with a potato masher.
• Puree sauce with an immersion blender until all veggies and tomatoes are broken up and smooth. Cook sauce until hot and bubbly, 8 to 10 minutes. Add parsley, oregano, basil, 1 tablespoon salt, red pepper flakes, and bay leaf. Reduce heat to medium-low and simmer for 15 minutes.
• Let sauce cool completely, then store in the refrigerator until flavors marry, 8 hours to overnight.
• Transfer 1- or 2-cup portions of sauce into airtight containers or 1-quart resealable plastic freezer bags and store in the freezer for up to 4 to 6 months.

VEGETARIAN MARINARA SAUCE

Steps:

• In a large frying pan, heat olive oil; add garlic, onions and saute' until onions are transparent, about 5 minutes, stirring frequently.
• Add diced sweet red pepper, diced green pepper and saute' for an additional 1 minute.
• Transfer mixture to a large heavy bottom cooking pot.
• Add diced carrots, canned mushrooms (including liquid), tomatoes (including liquid), tomato paste, oregano, dried basil, fresh basil, spicy Italian seasoning, bay leaves, celery, sugar, salt and black pepper Bring sauce to boil; reduce heat and simmer, partially covered for 40 minutes, stirring occasionally.
• Sauce should be smooth when cooked.
• Adjust seasonings to taste.
• Remove bay leaves and discard.
• Serve sauce over pasta or pasta with saute'ed fresh vegetables, chicken or veal.
• This sauce may be canned while it is hot.
• Follow canning instructions carefully.
• It also freezes well in plastic containers.
• If you desire a meat sauce, add 1 1/2 pounds of extra lean ground round; firstly fry ground round for about 5 minutes, discard any fat and add to sauce just after the tomatoes.

THE BEST CHUNKY VEGETABLE MARINARA SAUCE

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.