Vegetarian Marinara Sauce
Prep time
Cook time
Total time
Vegetarian tomato sauce that can be served over any type of pasta
Recipe type: Sauce
Cuisine: Italian
Serves: 60-70 oz
  • 4 tablespoons of olive oil (not extra virgin)
  • 1¼ cups diced onion (yellow or Spanish)
  • ¾ cups diced carrots
  • ½ cup diced celery
  • 1 tablespoon of minced garlic
  • ¼ cup dry wine (Vermouth is what I use, any dry wine will work)
  • 2 tablespoons of tomato paste
  • 2 28 oz. Organic San Marzano Tomatoes (whole)
  • 1 cup of water
  • 1 1-2 - 2 teaspoons of salt
  • 2 tablespoons of Demerara sugar or sugar in the raw
  • a hand full basil leaves - tearing with the hands because a steel knife oxidizes the edges
  1. Pour the oil in a pot and heat at medium heat. Add the onions, carrots and celery and cook until the onions are translucent, approximately 8 minutes
  2. Add the garlic and cook for one minute, mixing frequently to ovoid burning it
  3. Add the wine and let it evaporate for approximately 4 minutes. Make sure that the vegetables are still moist and not too dry
  4. Open the tomatoes cans and with your hands crush them
  5. Add the tomato paste and the crushed tomatoes to the cooked vegetables
  6. Fill with water one of the empty tomato cans and use this water to add to the sauce
  7. Add the salt and sugar
  8. Let the sauce boil and lower the temperature. Cook for 45 minutes and add the fresh basil
  9. Continue cooking at low temperature for two hours
Read the blog post to add meat to this recipe
Recipe by Belmondo Foods at