Vegetable Marinara Sauce

When I first started paying attention to labels, I was surprised to see what was in many of the store bought pasta sauces.  There are so many ingredients that seem unnecessary. Fortunately, it is not difficult to make your own pasta sauce. This vegetable marinara sauce is easy to make and can be used for so many different recipes.

It is also a great way to use those left over veggies that you hanging around. I often find my veggie drawer filled with half of a red pepper, partial packages of portabella mushrooms and an errant hot pepper or two. Instead of wasting any leftover vegetables, you can be creative with sauces and add those pesky leftovers.  I am always hiding vegetables in my sauces and soups.

This marinara is really versatile; let your imagination run wild. It can be used as a sauce to cover pasta, for vegetarian lasagna, use with sub sandwiches, or as a marinade for roasts and chicken and even over roasted vegetables.

Consider making a double batch. One to use and one to freeze so that you always have some on hand.

Print Recipe
Vegetable Marinara Sauce
The great thing about this recipe is you can be creative. This is great for second chance items in your vegetable drawer that you just are not sure what to do with.
marinara
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Rating: 0
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Course Main Dish, Sauces
Cuisine Italian
Servings
quarts
Ingredients
Course Main Dish, Sauces
Cuisine Italian
Servings
quarts
Ingredients
marinara
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a a large dutch oven, heat the olive oil.
  2. Add onion, leeks, carrots and celery. Cook for 10 minutes.
  3. Add the zucchini, red pepper, mushroom, hot peppers, and any other vegetables you want to toss in.
  4. Cook the vegetables on medium to low heat until they reduce in size by about half. Usually about 20 minutes. Stir occasionally.
  5. Add the tomato sauce and diced tomatoes. Stir well.
  6. Add the spices, stir well and lower the heat to a simmer.
  7. Cook covered for at least one hour, stir occasionally.
  8. Serve over cooked pasta with freshly grated parmesan cheese.
Recipe Notes

Refrigerate for up to one week, or store in airtight containers and freeze.

This Vegetable Marinara Sauce recipe is organic, gluten free, dairy free, vegetarian and vegan.

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