Best 2 Marinara Sauce With Vegetables Recipes

Indulge in a culinary journey with our delectable marinara sauce, a symphony of flavors that will elevate any dish. Crafted with the finest tomatoes, this classic sauce is the perfect canvas for a variety of vegetables, each adding its unique charm. From the earthy sweetness of bell peppers to the vibrant bite of zucchini, every ingredient harmonizes to create a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned chef or a novice cook, our marinara sauce with vegetables is sure to impress. With three distinct recipes to choose from, you'll find the perfect match for your culinary preferences. Dive into the simplicity of our classic marinara sauce, enhanced with the natural sweetness of bell peppers. Experience the vibrant rusticity of our chunky marinara, where hearty vegetables take center stage. Or embark on a flavor adventure with our creamy pesto marinara, where the tangy zip of pesto adds a delightful twist. No matter your choice, each recipe promises a culinary delight that will leave you craving more.

Let's cook with our recipes!

THE BEST CHUNKY VEGETABLE MARINARA SAUCE

THE BEST CHUNKY VEGETABLE MARINARA SAUCE image

This chunky vegetable marinara sauce with a lot of hidden veggie goodness is a great kitchen hack when you're looking for quick yet healthy and delicious meals that require minimum effort and little time to prepare. Make a batch of this sauce, keep it in your freezer and use up when cooking your pasta, jacket potatoes, gnocchi, ragu, stews, pizza topping and much more. It's a perfect recipe for fussy eaters as you can sneak that veggie goodness in very discreetly! Vegan & gluten free.

Provided by Tania Pilcher | Fit Foodie Nutter

Categories Dinner Lunch Side Dish

Time 1h

Number Of Ingredients 17

Ingredients

2 tbsp extra virgin olive oil
1 white onion (finely chopped)
3 garlic cloves (crushed)
2 carrots (finely diced)
1 small courgette (or ½ big courgette, diced)
½ leek (finely sliced)
½ bell pepper (finely diced)
1 cup mushrooms (finely diced)
2 tbsp tomato puree (paste)
2 tbsp smoked paprika (not hot paprika)
1/4 tsp chilli flakes (optional)
2 x 240g tins good quality chopped tinned tomatoes
A bunch of fresh basil (finely chopped)
½ cup vegetable stock
Salt & pepper to taste
2 tsp coconut sugar (optional)
Water as needed

Steps:

In a frying pan, heat up the olive oil until sizzling. Sautee onion and garlic over medium heat for a couple of minutes until slightly softened and translucent.
Add carrots, courgette, leek, bell pepper, mushrooms into the pan and sautee for a further 5-7 minutes until the vegetables have slightly softened.
Stir in tomato puree, smoked paprika, chilli flakes (if using), tinned tomatoes, vegetable stock, fresh basil and bring to a gentle boil. Cover with a lid and simmer for 30-40 mins until the sauce is reduced to the desired consistency. If the sauce is too thick, add water as needed. Taste the sauce at this stage & season with salt & pepper. If the sauce is a little too acidic, add coconut sugar to reduce the acidity.
Using a hand blender or a food processor, blitz or pulse the sauce for a few seconds depending on how chunky or smooth you prefer it. When the sauce is at room temperature, transfer into Tupperware. Store in the fridge for up to 5 days or freeze for up to 4 months. If freezing, you might want to divide the sauce into separate individual serving portion sizes.

Nutrition Facts : Calories 146.25 kcal, Fat 8.66 g, Carbohydrate 15.1 g, Sugar 5.24 g, Protein 4.29 g, Sodium 461.61 mg, ServingSize 1 serving

MARINARA SAUCE

Marinara Sauce image

Make classic marinara sauce at home with this easy recipe by Giada De Laurentiis from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Time 1h20m

Yield 2 quarts

Number Of Ingredients 9

Ingredients

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

Steps:

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Tips:

Use ripe, flavorful tomatoes. This will give your sauce the best flavor. If you can, use fresh tomatoes from your garden or a local farmers market.
Don't overcrowd the pot. When you're cooking the vegetables, make sure not to overcrowd the pot. This will prevent them from cooking evenly.
Cook the sauce low and slow. This will help the flavors to develop and meld together.
Add a little sugar to balance the acidity of the tomatoes. You don't want the sauce to be too tart.
Season the sauce to taste. Add salt, pepper, and other herbs and spices to taste.

Conclusion:

This marinara sauce with vegetables is a delicious and versatile sauce that can be used on pasta, pizza, or even as a dipping sauce. It's also a great way to get your kids to eat their vegetables. So next time you're looking for a quick and easy weeknight meal, give this recipe a try.