Homemade Vegetable Marinara Sauce
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 !
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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.