Here is my dairy free marinara sauce recipe. You will not miss the dairy once you try my recipe! Watch out for my spaghetti and meatballs post, which I’ll be doing in a second. But the sauce alone is vegan.
Makes 3 quarts of Marinara Sauce
Prep Time: 20 minutes
Active Cook Time: 20 minutes
Total Cook Time: 80 minutes
3 large cans San Marzano tomatoes, peeled and whole
2 large onions, chopped (preferably sweet)
2 tablespoons tomato paste
1 cup garlic cloves, peeled and minced in a mini food processor (measure in a baking measuring cup)
1/4 cup xylitol
1/2 dropper stevia liquid extract
1/2 cup fresh basil, chopped
2 tablespoons oregano, dried
2 tablespoons thyme, dried
2 tablespoons kosher salt
1 teaspoon crushed black pepper
3-4 tablespoons olive oil
This is the brand I use…
Heat an 8 Quart stock pot over medium heat, once heated pour in olive oil. Add onions and saute for a few minutes until opaque. Add all the garlic and stir until it just starts to brown then add all the canned tomatoes and stir well.
Add oregano, thyme, kosher salt, and black pepper, stir. When it begins to boil set the heat to low, and let it continue to simmer for another half hour or so covered. With a hand held immersion blender, puree the marinara sauce. Make sure the immersion blender blades are completely submerged into the sauce or you will have sauce all over your kitchen!
Then add the fresh basil and the meatballs into the marinara sauce, keep the cover on the pot for another 15 minutes.
Then leave uncovered for the final 15 minutes of cooking time.
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