Marinara sauce (as previously seen on my vegan meatball sub) is ahugely versatile and simple dish and can be jazzed up with various other ingredients to give it a bit of a twist- let you imagination run free….
Make a big batch to freeze in portioned size containers, then at a moment’s notice (well, ok 10 minutes tops!) you have a simple tasty meal- heat and mix through spaghetti topped with sweet corn, beans or whatever you happen to have to hand. You really can’t go wrong!
Recipe: Marinara sauce
- 400g tin of chopped tomatoes
- 2 fresh tomatoes- coarsely chopped
- 1 carrot- grated
- 1 small onion- finely chopped
- 2 tsp olive oil
- Dried herbs- 1tsp parsley, 2 tsp Italian herb mix (or oregano and basil) or use fresh if you have them!
- ½ tsp garlic granules or puree (or 2 minced cloves)
- 1 tsp Tabasco sauce or chilli flakes
- Salt and pepper to taste
Sauté the carrot and onion in the olive oil for 5 minutes. Add all other ingredients (except tomatoes) and blend wither in a blender/food processor or with a hand blender until almost smooth, add chopped fresh tomatoes (or add along with the other ingredients if you prefer a smooth sauce). Bring to the boil and simmer for 20-30 minutes.
Note: To make this a super quick and efficient recipe, I have used dried herbs and spices as these are always available in my cupboard whereas I don’t always have fresh to hand- feel free to use fresh if you prefer!