Marinara Sauce No Meat Recipes

MARINARA SAUCE (WITH OR WITHOUT MEAT)

Steps:

• In a medium saucepan, brown onion & garlic over medium heat. If using meat, brown with the onion & garlic-drain well.
• Add rest of ingredients on medicum-low heat. Bring to a boil. Reduce heat, cover & simmer 15-20 minutes. Stir sauce every 5 minutes.
• Serve over pasta, or use in other dishes.
• I believe this makes about 4 cups-but it's a guess!

EASY MEATLESS MARINARA SAUCE

Steps:

• Add tomatoes (break these up after putting in the pot. I find it easy to use a potatoe masher or a "wand"), tomato paste, minced onion and garlic and bring to a boil.
• Once boiling, lower to a simmer and add the sugar, basil, oregano, and parsley (all to suit you taste). It is best to add these ingredients one at a time starting with the sugar and stirring well after each addition.
• Cover and simmer about 5-10 minutes and taste.
• Add more of the sugar, basil, oregano, or parsley as needed.
• Serve over angel hair or your favorite pasta and enjoy!

MARINARA SAUCE

Steps:

• Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

MEATLESS MARINARA SUB SANDWICH

Steps:

• To make the balsamic onions, fry the onions in a small saute pan with the oil over medium heat until softened, about 8 minutes. Stir in the vinegar. Push the onions to one side of the pan and add the sliced pepper to the other side to warm through.
• Cook the burger patties according to the package instructions.
• Cut the rolls in half and toast or warm.
• Spread a layer of pesto over the inside of each roll. Cut the burger patties in half and lay two pieces along the bottom half of each roll. Cut the cheese slices in half and lay on top of each piece of burger, then add a spoonful of Classic Marinara Sauce. Top with the balsamic onions, red peppers and a scattering of spinach.
• Place the top halves of the rolls on top of the subs and they are ready to devour.
• In a medium pan, gently heat the garlic in 2 tablespoons of the oil until softened, being mindful not to let it brown, about 2 minutes. Add the tomatoes and stir well.
• Turn up the heat to a bubbling simmer and allow the juices to cook off, stirring occasionally, about 20 minutes. Turn off the heat and stir in the remaining 1 tablespoon oil, the basil and season with salt and pepper. The marinara sauce will keep in the fridge for up to 5 days and freezes well.

MEATLESS ITALIAN SAUCE RECIPE

Steps:

• Pour about 3 TBLE olive oil in deep pot and heat over medium heat
• Add onions and reduce to simmer. Stir so onions are coated with olive oil. Cover and simmer 5 - 8 minutes.
• When onions are translucent, add in chopped or minced garlic and simmer for 3 more minutes.
• Add in crushed tomatoes and stir well.
• Fill can about 1/3rd of the way with water and pour into sauce. Stir well. If you added too much water, leave the lid off.
• Add bay leaves.
• Take some sauce out and mix the tomato paste with it until smooth and then pour back into sauce and stir well.
• Put carrot into sauce. This is used to absorb the acid from the tomatoes. It will not affect flavor and will be removed later.
• Bring to boil stirring frequently so it won't burn on the bottom.
• Reduce to simmer and let cook down for about 2-3 hours making sure to stir every once in a while. Cover and let stand for a few more hours. I let it stand over night and then do a reheat in the morning, then freeze the sauce in smaller containers so I can use them on a need be basis.
• Discard carrot.

MARINARA MEAT SAUCE (SPAGHETTI SAUCE)

Steps:

• Empty Hunts chunky crushed tomatoes, stewed tomatoes, and Hunts tomato paste into the pot. Add the extra-virgin olive oil to the pot.
• Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
• Dice the shallot, and dump that into the pot. Add the rest of the ingredients, except the ground beef and finely chopped onion, and stir to mix well with a large long handled wooden spoon.
• Do not strain, as the pulp adds to make this a thick and wonderful sauce.
• Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
• Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
• While the sauce is simmering, brown the ground beef and the finely chopped onion in a skillet. When the beef is browned, add the beef and finely chopped onion into the sauce.
• If the sauce is too thick for your liking, add a little red wine or water. Remove from heat and give it one last stir.
• NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste. Conagra Foods makes both Angela Mia and Hunts, so Angela Mia would also be alright to use.

ALL-PURPOSE MARINARA SAUCE

Steps:

• Heat the olive oil in a large pot over medium heat, and cook the garlic until lightly browned. Drain excess oil. Mix in the whole tomatoes, diced tomatoes, green chiles, tomato paste, capers, green olives, parsley, portobello mushroom caps, horseradish, habanero sauce, and sugar. Season with Italian seasoning, oregano, and cumin. Cover, and bring to a boil. Reduce heat to low, and simmer 25 minutes.

HOMEMADE MEATLESS SPAGHETTI SAUCE

Steps:

• In a Dutch oven, saute onions in oil until tender. Add the tomatoes, garlic, bay leaves, salt, oregano, pepper and basil. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally., Add tomato paste and brown sugar; simmer, uncovered, for 1 hour. Discard bay leaves. Serve with pasta and basil, if desired.

MARINARA SAUCE

Steps:

• Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat. Allow pan to cool, and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil.

5 MINUTE, NO COOK MARINARA SAUCE

Steps:

• Place all ingredients into your blender and blend smooth.
• Use to top zucchini or seaweed noodles.
• Top with basil and chopped rosemary.

BEST MARINARA SAUCE YET

Steps:

• Place tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper in a food processor; blend until smooth.
• Heat oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 2 minutes. Stir in blended tomato sauce and white wine.
• Simmer, stirring occasionally, until thickened, about 30 minutes.

BASIC MARINARA FOR THE INSTANT POT®

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat the pot. Add olive oil and onion; cook until onion is translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in red wine and simmer until reduced by half.
• Pour diced tomatoes and whole tomatoes into the pot. Bring to a simmer. Stir in basil, oregano, parsley, salt, pepper, red pepper flakes, and bay leaf. Press Keep Warm. Close and lock the lid. Seal the vent. Select Manual function and set timer for 10 minutes. Allow 10 to 15 minutes for the pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Discard bay leaf. Use an immersion blender to puree the sauce.

CHUNKY MARINARA SAUCE

Steps:

• Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
• Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.