The Marinara (v + Vegan) Recipe

Prepare aromatics

Peel and finely dice the onion. Peel and mince the garlic. Chop the fresh oregano leaves and set aside.

Sweat onion

Heat 2 tbsp extra-virgin olive oil in a medium saucepan over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Do not let the onion brown.

Add garlic and tomato paste

Add the minced garlic and cook for 30–45 seconds until fragrant. Stir in the 2 tbsp tomato paste and cook, stirring, for 1–2 minutes to caramelize slightly and deepen flavor.

Deglaze and combine tomatoes

Pour in 1 cup vegetable stock (or water) to deglaze the pan, scraping up any browned bits. Add the 28 oz crushed tomatoes, 1 tsp maple syrup (or sugar), 1 tsp dried oregano, 1 tsp dried basil, and 1 tsp red pepper flakes if using. Stir to combine.

Simmer

Bring the sauce to a gentle simmer over medium-low heat. Reduce heat to maintain a low simmer, partially cover with a lid, and cook for 20–30 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.

Season and finish

Taste and season with 1.5 tsp fine sea salt and 1/2 tsp freshly ground black pepper, adjusting to taste. Stir in the 2 tbsp chopped fresh oregano and 1 tsp fresh lemon juice to brighten the sauce. Simmer an additional 2 minutes, then remove from heat.

Optional texture adjustment

If you prefer a smoother sauce, let cool slightly and purée 1/3 to 1/2 of the sauce with an immersion blender directly in the pot or pulse briefly in a blender. Return to the pot and reheat briefly if needed.

Before serving, drizzle 1 tsp extra-virgin olive oil over the sauce and sprinkle the chopped fresh parsley or basil. Serve hot over pasta, polenta, or as a pizza base. Store leftover sauce in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.