Easy Marinara Sauce Recipe with Extra Veggies (2024)

FAQs

Should I saute veggies before adding to pasta sauce? ›

Dice up some vegetables and sauté them in a little oil before adding the sauce. Onions, peppers, carrots and garlic are all good, but you can throw in pretty much anything you like. The key is to have some kind of fresh vegetable to make it taste and look like fresh homemade sauce.

An especially effective option with a low risk is tomato paste. Brown a tablespoon or so in olive oil in your pot or skillet before adding the sauce to simmer or reheat. Anchovies, or anchovy paste, are another umami-rich ingredient, so try cooking a few minced fillets or a teaspoon or so of paste into the sauce.

Other veggies work, like peas, corn, cauliflower, and cabbage. Onion, garlic, and tomato paste: These provide our base flavor for the vegetable pasta sauce. Canned whole tomatoes: I love canned whole tomatoes for this recipe. After adding them to the pot, I crush them with a spoon so they turn into a chunky sauce.

You'll need only five basic pantry ingredients to make this delicious marinara sauce: good canned tomatoes, onion, garlic, dried oregano and olive oil. That's it! This marinara is exceptionally easy to make, too, so it's perfect for busy weeknights.

Allow the garlic to cook for just 30 to 60 seconds before adding liquid or other ingredients to the pot. This is our best practice when cooking just about anything with minced garlic—from chili to pasta sauce to vegetable soup.

Adding wet vegetables to the pan is a surefire way to get a soggy meal. You can also prepare the cooking vessel itself, and carefully consider the amount of heat that will be applied. Use as wide a pan as possible, like a wok or a large skillet, to reduce overcrowding.

Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.

Build flavor with garlic and onion.

Fresh garlic and onion go a long way in a dish, especially marinara. Heat up 1-2 tablespoons of olive oil in a pan, and once it's hot, add 1/2 diced onion (a red, yellow or sweet onion will do), and either chopped or smashed garlic cloves.

Spice it up. If you're using a plain tomato (marinara) sauce, stir in seasonings to add extra flavor. Red pepper flakes, dehydrated or fresh garlic, dried oregano, parsley, or basil, or an Italian seasoning blend are all good options.

Almost any vegetable can be added, courgettes, aubergines, artichokes, peas, broad beans and so on. They can be used with tomatoes of not, sometimes with some cheese (parmigiano reggiano, ricotta forte, ricotta salata, pecorino and so on) grated in the end.

Are carrots good in spaghetti sauce? ›

About 3 to 4 garlic cloves, minced. Carrots- While carrots are not a traditional ingredient for spaghetti sauce or pasta sauce, they are the secret ingredient here that helps thicken the tomato sauce while also adding natural sweetness. I use 2 carrots (smaller carrots are okay to use).

Flavor It

Even better, season it! Taste the sauce once it's warm and add some seasoning. Maybe it needs a touch of salt, red pepper flakes, or some fresh garlic to liven it up. You could add dried or fresh herbs too: oregano, basil, thyme, tarragon, parsley—they're all great!

This is also why folks often use the terms marinara sauce and spaghetti sauce as one in the same. They are similar, spaghetti sauce is essentially a version of a marinara sauce. Spaghetti sauce usually contains added ingredients such as ground beef to make a bolognese sauce.

To make the best marinara sauce, simply… Sauté onion and garlic: First we will sauté the onion and garlic in the olive oil (or butter) until softened, adding in the crushed red pepper flakes at the very end to help bring out their flavor.

Yes, sautéing the onions before adding them to the sauce is recommended. This process helps to enhance their flavor and soften their texture. Heat some olive oil or butter in a pan over medium heat, then add the chopped onions.

1. Prepare your ingredients, making sure you cook vegetables like sweet potato and cauliflower, and then chill them so they won't be hot in the blender. 2. Most blenders recommend adding liquid first, then the rest of your ingredients.

While certain vegetables can work just fine added directly to simmering soups and stews (say, carrots and celery), other vegetables (onions, garlic, and the like) will almost always need at least a brief sweat in a fat-based liquid before adding the remaining ingredients.

The key to properly sautéing vegetables is cutting uniform sized pieces, giving them enough time to brown, and providing enough space on the pan so that they do not steam.