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!

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Course Main Course

Cuisine Italian, Vegetarian

Keyword Vegetable Marinara Sauce

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12 cups

Ingredients

• 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

Instructions

• 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.

Last Step! If you loved this recipe, leave me a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!

© 2023 I Heart Recipes

Recipe by: I Heart Recipes