Spicy Marinara Tomato Sauce

Tomato sauce in a glass jar with oregano around.

This easy one pot vegan tomato sauce is made all in one pot, with no browning or dicing beforehand - toss it all in the pot and let it simmer, puree, and done.

Course Dips and Sauces, Pantry Recipes, Staples, Summer

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 149kcal

Author Alexandra Daum

Ingredients

1 small yellow onion
2 cloves garlic
1 can whole tomatoes 400ml / 13.5 oz.
3 tablespoons olive oil
2 teaspoons balsamic vinegar or 3 tablespoons red wine
2 tablespoons dried herbs**
1 teaspoon sea salt to taste*
1 teaspoon black pepper
½ teaspoon cayenne pepper or hot pepper flakes, to taste

Instructions

Peel and roughly chop the onion and garlic. Place them into a pot with the tomatoes, olive oil, vinegar or wine, herbs, salt, pepper, and cayenne pepper.
1 small yellow onion, 2 cloves garlic, 1 can whole tomatoes, 3 tablespoons olive oil, 2 teaspoons balsamic vinegar, 2 tablespoons dried herbs**, 1 teaspoon sea salt, 1 teaspoon black pepper, ½ teaspoon cayenne pepper
Stir to combine, trying to make sure the pieces of onion are covered by the tomatoes.
Cover and heat the pot over high to bring to a rolling boil. Reduce to low heat and simmer gently, covered, for at least 30 minutes, or up to 4 hours.
Puree the sauce with an immersion blender or a heat-safe standing blender. Taste and season as needed.
This freezes very well for up to three months and keeps in the refrigerator for up to five days in a sealed container.

Video

Notes

* I use at least double this amount of salt for mine but I think others prefer a less seasoned sauce, so go by your preference as always.

** I use a mix of thyme, oregano, basil, rosemary, and savoury.

Nutrition