I have to admit, I’m a jarred marinara fan. There are some really great brands out there, and honestly, who has time to whip up marinara sauce on a weeknight? But there’s definitely something satisfying about making it from scratch, when you have the time. I love being able to control the ingredients, and know exactly what’s going into my sauce. This recipe is a great way to use up a random assortment of veggies. Peppers, zucchini, mushrooms, carrots all work great in this recipe, so mix and match to your heart’s desire. Same goes with the herbs, use what you have, and you’ll end up with a delicious sauce for your next pasta or pizza night! You can even make this recipe in the slow cooker! Just brown up the veggies, then dump them and the rest of the ingredients into a slow cooker. Set on low for 8 hours, and you’ll come home to a pot of deliciousness.
1 cup chopped zucchini
1 cup diced onion
1 cup diced carrots
1/2 cup diced red bell pepper
4 garlic cloves, minced
2 32oz cans crushed tomatoes
6 sprigs thyme
2 tablespoons fresh oregano, chopped
1 teaspoon dried Italian seasoning
1 1/2 tsp salt
1/2 teaspoon ground black pepper
2-3 tablespoons agave or sugar
1/3 cup freshly basil, chopped
Heat a Dutch oven to medium heat, then add the olive oil into the pot.
Add the chopped peppers, onions, zucchini and carrots. Cook for 4-5 minutes, until the onions become translucent and the rest of the veggies begin to soften.
Add the chopped garlic, then cook for 1 minute.
Pour in the crushed tomatoes.
Add the salt, pepper, agave, oregano, thyme and dried Italian seasoning. Stir the mixture together.
Lower the heat, then cook the marinara sauce on low for 1 1/2 hours, stirring occasionally. When the sauce is done, remove the thyme sprigs, check for seasoning, and adjust salt/sugar as needed. Add the chopped basil, stir, and turn the heat off.
Use the sauce in your favorite recipe, or store in the freezer for future use.
Print Chunky Garden Style Marinara Sauce
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped zucchini
- 1 cup diced onion
- 1 cup diced carrots
- 1/2 cup diced red bell pepper
- 4 garlic cloves, minced
- 2 32oz cans crushed tomatoes
- 6 sprigs thyme
- 2 tablespoons fresh oregano, chopped
- 1 teaspoon dried Italian seasoning
- 1 1/2 tsp salt
- 1/2 teaspoon ground black pepper
- 2-3 tablespoons agave or sugar
- 1/3 cup freshly basil, chopped
Instructions
- Heat a Dutch oven to medium heat, then add the olive oil into the pot.
- Add the chopped peppers, onions, zucchini and carrots. Cook for 4-5 minutes, until the onions become translucent and the rest of the veggies begin to soften.
- Add the chopped garlic, then cook for 1 minute.
- Pour in the crushed tomatoes.
- Add the salt, pepper, agave, oregano, thyme and dried Italian seasoning. Stir the mixture together.
- Lower the heat, then cook the marinara sauce on low for 1 1/2 hours, stirring occasionally. When the sauce is done, remove the thyme sprigs, check for seasoning, and adjust salt/sugar as needed. Add the chopped basil, stir, and turn the heat off.
- Use the sauce in your favorite recipe, or store in the freezer for future use.