Oil Free Marinara Sauce Recipes
OIL-FREE MARINARA SAUCE
Wonder no more about whether delicious oil-free marinara is possible! This fat-free tomato sauce uses the powers of white wine to infuse garlic flavor into the tomatoes, sans oil. Recipe is easily doubled or halved!
Provided by Yup, it's Vegan
Categories Sauce
Time 50m
Number Of Ingredients 6
Steps:
- Add the minced garlic to a small bowl and cover with the white wine. Let sit for 15 minutes (or covered in the fridge for up to 24 hours for even better flavor) while you prep the rest of the recipe.
- Heat your nonstick pan on medium-low heat. When warm, add the white wine and garlic mixture (it will bubble quite a bit), then immediately add the tomato puree.
- Stir well, scraping any wine solids from the bottom of the pan. If using the fresh basil, gently bruise or tear it and then add it to the pan. Continue to simmer for about 15 to 20 minutes, stirring occasionally, until the tomatoes have thickened and turned a richer red color, and the garlic is softened.
- Remove the basil from the pan and discard, if using. Stir in the optional soy sauce if using, and season to taste with salt.
Nutrition Facts : ServingSize 1 half cup, Calories 48 kcal, Carbohydrate 10 g, Protein 2 g, Fiber 5 g, Sugar 6 g
VEGAN MARINARA SAUCE (NO OIL)
This Vegan Marinara sauce requires just 1 pot, 7 ingredients, and is ready in less than 10 minutes. It's so easy to make, super healthy, oil-free, and delicious!
Provided by Shane & Simple
Categories Sauce
Time 13m
Number Of Ingredients 8
Steps:
- Place all ingredients in a large pot and simmer over medium to medium-high heat for 2-3 minutes.
- Reduce heat to low and cook for another 5-6 minutes, stirring occasionally.
- Serve over your favorite pasta or use for pizza sauce.
Nutrition Facts : ServingSize 1/2 cup, Calories 26 calories, Sugar 4.1 g, Sodium 152 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 6.1 g, Fiber 1 g, Protein 0.5 g, Cholesterol 0 mg
CLASSIC MARINARA SAUCE - NO OIL
This simple Classic Marinara Sauce is a nice addition to a plant based kitchen menu. Go ahead and make a double batch and freeze some for future meals.
Provided by Tami Kramer Nutmeg Notebook
Categories Sauce
Number Of Ingredients 8
Steps:
- In a dutch oven or large pot over medium high heat pour in a couple tablespoons of water and the minced garlic, saute just a minute or two , add more water to prevent sticking if needed - we don't want to burn the garlic. Add the rest of the ingredients and bring it to a boil, turn down the heat and simmer for about 30 minutes, stirring a couple times during the simmer.
OIL-FREE SIMPLE MARINARA SAUCE RECIPE
This rich and tangy Oil-Free Simple Marinara Sauce is the perfect weeknight sauce that pairs beautifully with fresh pasta or homemade zucchini noodles.
Provided by Faith VanderMolen
Categories Sauces
Time 10m
Number Of Ingredients 7
Steps:
- Saute the onion and garlic in water until the onion is soft.
- Stir in the chopped tomatoes, tomato paste, herbs and bay leaf and allow everything to simmer until the fresh tomatoes cook down and the sauce thickens.
- Add salt and freshly ground black pepper to taste.
- Serve over warm pasta or zucchini noodles.
Nutrition Facts : Calories 49 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 117 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
EASY MARINARA SAUCE (OIL-FREE, VEGAN)
Provided by Karissa Besaw
Number Of Ingredients 8
Steps:
- Blend all ingredients, except for tomato paste and salt.
- Pour blended sauce in a pot and bring to a simmer.
- Stir in tomato paste.
- Let the sauce simmer on low for 20 minutes, stirring frequently.
- Add salt to taste.
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- Heat frying pan on medium heat. Add olive oil and cook onions for a couple of minutes before adding the garlic. (If you follow WFPBNO diet, skip this step and cook the onion and garlic directly in the tomato sauce.)
- When the onions are soft, add the tomato sauce and the chopped tomatoes and stir for a couple of times.
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- Crush the tomatoes by hand or by sticking kitchen shears in the can and snipping until the whole tomatoes are broken up into chunks. Set aside.
- When the onion starts to gently sizzle, add the garlic, tomatoes, salt, red pepper flakes, and basil. Swish about a 1/2 cup of water in the empty tomato can to get the rest of the tomatoes out, and add the tomato water to the skillet. Stir gently.
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- Next, in a medium skillet or saucepan, heat up 2 tablespoons of water. When the water starts to sizzle, add diced garlic and stir. Once the garlic is sizzling, pour in tomato puree and tomato paste. Now, slosh the cup that you used to measure out tomato puree with 1/3 cup of water and pour that into the saucepan as well.
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