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Garlic and Basil Marinara, a wholesome and preservative free Pasta Sauce right at home!

April 18, 2014 by Leave a Comment

  
Tomatoes are dirt cheap these days and that too “on the vine” ones which are more juicy as compared to the other varieties. I have to admit that I am neither a marinara fan nor a big béchamel fan either. I like to mix both the sauces and reach the middle flavors for my pasta. That béchamel is next on my list that I can store for sometime just like this one.

  
I am very happy with the results. It was smooth and silky. It was lighter in texture as compared to the store bought ones. Also, I got to play with the ingredients as per my family’s taste. I wanted to add some red chili flakes but didn’t since my girls are going to consume most of it and then I can always add those on the top.

Here is my take on the home made marinara !

Home Made Garlic and Basil Marinara Sauce

  • Difficulty: easy
  • Print

Ingredients :
Olive Oil : 3 tbsp.
Tomatoes : 8-10, medium size, chopped
Onion : 1 big, chopped
Garlic : 7-8 big pods, chopped
*Basil Leaves, fresh : handful, torn or chopped
Salt to taste
Black pepper powder : 1 tsp
*Brown sugar : 1 tbsp, you may skip it too but then the sauce will be tart.
Distilled Vinegar : 2 tbsp
Water : 1&1/2 cups + 1&1/2 cups

*Note :
1. If you can’t find fresh basil leaves, then use 1&1/2 tbsp of dried basil leaves.
2. If you don’t have brown sugar, then use regular sugar or for diabetics, use 1 tsp of sugar free additive.

Method :

1. Heat oil in a deep pan. Lower the flame to slow. Add chopped garlic and sauté till they turn slightly pink. Don’t burn them.

2. Add chopped onions. Sauté till they are tender and pink.

3. Add sugar, chopped tomatoes, basil leaves, salt, black pepper powder and Distilled vinegar. Mix well. Add 1&1/2 cups water. Cover the pan. Simmer for 45 minutes to 1 hr on slow, till the sauce is reduced to less than half.

4. Take it off the flame. Let it cool to the room temperature. Once cooled, purée it in blender with 1&1/2 cups of water.

5. Put it back in pan. Heat it again and let cook for another half(1/2) an hour. Let it thicken and the raw water heat and mix well.

6. Cool it and store in a jar. Refrigerate it.

Disclaimer : It should stay well for a month in the refrigerator, if no wet spoon is used to dish it out!

The best part is that you can spice this sauce up as per your taste. Another great way to use this sauce is as Pizza sauce. A simple sauce with clean and direct flavors!

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Filed Under: Italian, Sauces and Pastes, Uncategorized Tagged With: basic pasta sauce, basil garlic, garlic tomato, how to make italian sauce at home, marinara sauce, pasta sauce, tomato sauce, what to do when you have extra tomatoes

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Reader Interactions

Comments

  1. afracooking

    April 21, 2014 at 12:25 pm

    Very interesting method to heat it twice. I had no idea that sauce would keep that long in the fridge. I always freeze my tomato sauce. Learnt something new 🙂

    Reply
    • simplyvegetarian777

      April 21, 2014 at 1:32 pm

      Afra, it wasn’t more than 3 cups. So my guess is it will finish before getting spoiled!

      Reply
  2. spiceinthecity

    April 20, 2014 at 10:17 am

    Yummy, chilli flakes for me too, pls 🙂

    Reply
    • simplyvegetarian777

      April 20, 2014 at 3:56 pm

      Yay :)). More chilli to it! Amen 🙂

      Reply
  3. scottishmomus

    April 19, 2014 at 11:55 am

    I love it with the chilli flakes in but have to do that separately too. Too many varying tastes. This looks great.x

    Reply
    • simplyvegetarian777

      April 19, 2014 at 4:09 pm

      Thanks momus 🙂

      Reply
  4. Elaine @ foodbod

    April 19, 2014 at 2:49 am

    Nice! A really useful sauce recipe, thank you xx

    Reply
    • simplyvegetarian777

      April 19, 2014 at 10:59 am

      You are welcome 🙂

      Reply
  5. Eat,live,burp

    April 19, 2014 at 1:15 am

    Gorgeous.

    Reply
    • simplyvegetarian777

      April 20, 2014 at 3:56 pm

      Thanks Pavithra :). How are you? Haven’t seen posting from you lately! Oh wait, is it my reader acting up again?

      Reply
      • Eat,live,burp

        April 20, 2014 at 4:18 pm

        It’s not your reader, it’s me:)

        Reply
  6. lapetitecasserole

    April 18, 2014 at 10:13 pm

    Your marinara looks really yummy! I’m sure your girls have really liked it!

    Reply
    • simplyvegetarian777

      April 18, 2014 at 10:37 pm

      They did :).

      Reply
  7. Priya Kedlaya

    April 18, 2014 at 10:01 pm

    Oh yum! I make this too! Without the sugar of course! Instead I use a few cherry tomatoes for sweetness. Waiting to see your bechamel.. I don’t have a clue what goes in that! 🙂

    Reply
    • simplyvegetarian777

      April 20, 2014 at 3:55 pm

      Me neither Priya ;).
      It’s a white sauce and seems like it is “authentically” called béchamel!
      Have to give a serious thought. Don’t want to make it too great or too much refined flour! So might come up with totally weird ;). Lol

      Reply
  8. Patty Nguyen

    April 18, 2014 at 6:18 pm

    This looks fantastic, Sonal! I’ll gladly add red pepper flakes to mine! I can’t wait to see your take on bechamel! *hugs*

    Reply
    • simplyvegetarian777

      April 18, 2014 at 10:44 pm

      Can’t wait to see my take on Becahmel either Patty ;).. Lol

      Reply
      • Patty Nguyen

        April 18, 2014 at 10:48 pm

        😛

        Reply
  9. Jackie Saulmon Ramirez

    April 18, 2014 at 5:12 pm

    Other than the oil, I can eat everything on the ingredients list. 🙂

    Reply
    • simplyvegetarian777

      April 20, 2014 at 3:53 pm

      :))). You may skip the oil and cook everything in slow cooker! And yes the feta can be whipped as a summer salad!

      Reply
  10. disappearingwoman

    April 18, 2014 at 4:43 pm

    Mmm! Looks and sounds so good!

    Reply
    • simplyvegetarian777

      April 20, 2014 at 3:53 pm

      Thanks 🙂

      Reply
  11. Jueseppi B.

    April 18, 2014 at 4:06 pm

    Reblogged this on The ObamaCrat™.

    Reply
  12. Nancy

    April 18, 2014 at 4:00 pm

    Delicious Sonal…fresh, ripe tomatoes really make the sauce. It sounds classically delicious 🙂

    Reply
    • simplyvegetarian777

      April 20, 2014 at 3:52 pm

      Nancy, such a simple and versatile sauce. I actually thought of using it as a soup base. Do I sound crazy;) ?

      Reply
      • Nancy

        April 20, 2014 at 6:02 pm

        Not at all my friend!

        Reply
  13. aryana0821

    April 18, 2014 at 3:27 pm

    I need to make some tomato are cheap… Thank you Sonal 🙂

    Reply
    • simplyvegetarian777

      April 20, 2014 at 3:51 pm

      Sure:) a great way to use up tomatoes!

      Reply
      • aryana0821

        April 20, 2014 at 3:52 pm

        I will try it soon 🙂

        Reply
  14. arandomstateofmind

    April 18, 2014 at 3:19 pm

    Looks easy and delicious too.. 🙂

    Reply
    • simplyvegetarian777

      April 20, 2014 at 3:51 pm

      Super easy 🙂

      Reply
  15. Aditi

    April 18, 2014 at 3:16 pm

    Looks yum, Sonal! Also, we’re back so will make a plan soon!

    Reply
    • simplyvegetarian777

      April 20, 2014 at 3:51 pm

      Look forward to it Aditi :).

      Reply
    • simplyvegetarian777

      April 20, 2014 at 3:51 pm

      Super easy 🙂

      Reply

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