How to make amazing homemade vegetable marinara sauce, and freeze it for later use.
Hey friends! Several months ago, I shared a recipe for homemade meat sauce. So many of you love the recipe as much as I do, so I thought that I’d share another homemade sauce with you. However, this time around I’m making a homemade vegetable marinara sauce. This sauce will be perfect for pasta dishes that already have meat in them. You can also use this marinara as a dip for bread, vegetables, and even mozzarella sticks !
Whenever I make this sauce I make a huge batch, and I freeze it until I’m ready to use it. This recipe makes approximately 12 cups of sauce. If you want to make less, please divide the recipe to fit your needs.
Let’s get started
The vegetables used where : Zucchini, yellow onion, carrots, diced tomatoes, and green bell peppers.
Wash, peel ( if needed), and dice all the vegetables( except the mushrooms & diced tomatoes). Toss all of the veggies into a food processor.
Pour 2-3 tbsp of vegetable oil into a large pot. Turn the heat on medium.
Add all of the minced vegetables into the pot
Add in the tomato paste, diced tomatoes, seasonings, and garlic.
Pour in 3 cups of water, and mix until everything is well combined.
Toss in the mushrooms, and fold in.
My secret ingredient: Crystallized lemon!
Sprinkle 2 tsp of crystalized lemon, or pour in 2 tbsp of lemon juice.
Sprinkle in 1/4 cup of granulated sugar.
Stir everything, and let simmer over medium heat for 45 minutes.
Let cool, pour the sauce into freezer bags, and freeze for up to 3 months or so.
Print out the recipe here
Homemade Vegetable Marinara Sauce
This vegetable-packed homemade marinara sauce is packed with tender veggies. It's perfect with pasta dishes or as a dip on it's own!
Servings 12 cups
- 2 large zucchinis
- 3 large carrots
- 1 large green bell pepper
- 1 large yellow onion
- 1 1/2 cup sliced mushrooms
- 6 oz can of tomato paste
- 15 oz canned tomatoes
- 1 1/2 tbsp minced garlic
- 1 tbsp Italian seasoning
- 2 tbsp salt free seasoning OR 2 1/2 tsp salt
- 1 tsp ground black pepper
- 2 tsp crystallized lemon or 2 tbsp lemon juice
- 1.4 cup granulated sugar
- 2-3 tbsp vegetable oil
- Wash, peel ( if needed), and dice all the vegetables( except the mushrooms & diced tomatoes). Toss all of the veggies into a food processor.
- Pour 2-3 tbsp of vegetable oil into a large pot. Turn the heat on medium.
- Add all of the minced vegetables into the pot
- Add in the tomato sauce, diced tomatoes, seasonings, and garlic.
- Pour in 3 cups of water, and mix until everything is well combined.
- Toss in the mushrooms, and fold in.
- Sprinkle 2 tsp of crystalized lemon, or pour in 2 tbsp of lemon juice.
- Stir everything, and let simmer over medium heat for 45 minutes.
- Let cool, pour the sauce into freezer bags, and freeze for up to 3 months or so.
This is great ! Can be used for several dishes .. I’m thinking about trying this , making pizza.. Hmmmm !!
Yesss. This should work for pizza. I haven’t tried it yet, but It’s on the list 🙂
This is something I will definitely keep in the freezer. I’ve never found a store bought jar that I really like. This is a healthy version that is fantastic. Thank you so much. Pinned!
Hey Mary! I agree. I can’t find a store bought sauce that I’m crazy about, so I make my own. Thanks for coming by my friend!
You added sugar into your ingredient list for this recipe.
I do not see you using it, in your instructions. Is this correct?
Im going to try and make it this afternoon (all the way from Holland)
Love your channel!
Hi Jennifer! Sorry about that. I did indeed add sugar 🙂
Hi, Rosie. Love your site. Could you clarify something please? In the directions, you say to add the sauce but yet in the ingredients list I don’t see any sauce, do you mean tomato paste? Thanks.
Oh my! Thanks for catching that. I used paste, not sauce 🙂
Laura Nieddu says
This was so simple and delicious! and you are GORGEOUS wow!!
You are too sweet! I’m glad that you liked the recipe Laura! XOXO
Hi Rosie I have tried your amazing recipes. Will your marinara sauce be a good sauce to use in your Baked Pepperoni and Sausage Dip?
Hi Neecy! Yes, it will 🙂
Can this recipe be canned also?
Hi Ruthie, I never canned it before. I’m sorry.