Marinara Sauce for Mondays (or Any Night of the Week)

Here is a reprise of my weeknight mealtime go-to. I’m Italian-American and no matter what diet fads come and go, I’m never giving up pasta. Mine is gluten-free, of course, and drowned in Marinara. (This is my favorite brand.) It is such a fast, easy recipe, there is no need to purchase that sorry excuse for pasta sauce from the market ever again!!!

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This sauce can be made in about 15 minutes, start to finish, which is probably quicker than it’ll take your pasta water to boil. When I’m feeling tired, lazy, or like I need some comfort, I make this recipe. Pasta, salad, vegan meatballs from Minimalist Baker (or your favorite store bought version), and dinner is on the table.

It’s also great to dip pieces of gluten-free bread sticks, or vegan meatballs into at a party. I served gluten-free focaccia from Sarah Bakes Gluten Free and vegan meatballs from Minimalist Baker with a bowl of Marinara at this year’s Super Bowl Party, and all of our meat/dairy/gluten-eating friends couldn’t get enough!!!

Easy Marinara Sauce

  • 2 tablespoons extra virgin olive oil
  • 4-6 cloves garlic, peeled and crushed
  • 1/2 cup of water, approximately
  • 1 28 oz can crushed tomatoes
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon dried oregano, or to taste
  • 1/2 teaspoon dried parsley
  • 1-2 tablespoons brown sugar
  • 2-4 tablespoons unsweetened non-dairy milk, such as almond (optional)
  • 2-4 tablespoons fresh parsley or basil, chopped (optional)

In a thick-bottomed pot on medium heat, heat the olive oil, add garlic and cook for 30-60 seconds until it turns golden, stirring and watching it carefully to prevent burning.

Add water and stir, scraping the bottom of the pan to loosen any garlic that might be sticking.

Add tomatoes and the salt through milk, and bring to a simmer, stirring gently to combine. Simmer for 10-15 minutes and remove from heat.

Adjust seasonings. Add fresh herbs if desired.

Notes and Options:

This lasts for about a week to ten days in the fridge.

It can also be frozen and thawed for a later time.

Feel free to add dried fennel, basil, thyme, or other dried herbs you prefer.