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Marinara Sauce

February 20, 2013 By Jessica

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.

 

Marinara Sauce:

Makes 3 quarts of Marinara Sauce

Prep Time: 20 minutes
Active Cook Time: 20 minutes
Total Cook Time: 80 minutes

 

Ingredients:

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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Filed Under: pasta, vegan Tagged With: dairy-free, gluten-free, pasta, soy-free, vegan

« Chicken Piccata with Cauliflower Garlic Mash (gluten free, dairy free, soy free)
Spaghetti and Meatballs »

Trackbacks

  1. Spaghetti and Meatballs says:
    September 8, 2014 at 1:45 pm
    […]  I’m a bit fussy when it comes to good food and these are pretty awesome. I just posted the marinara sauce recipe, which I’ll reshow […]
    Reply
  2. Gluten Free Vegan Butternut Squash & Zucchini Lasagna says:
    October 16, 2014 at 12:20 am
    […] tomatoes, see my marinara sauce post which I used to make for my spaghetti and meatballs (click here for the marinara recipe) before our discovery last year. Now, I make spaghetti and meatballs with a tomato-free BBQ sauce, […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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