Gracious Vegan Marinara Sauce

By the Gracious Vegan

This recipe is easy to make, but the flavor and texture make it seem like you worked hard. Starting with whole tomatoes means you get real tomato bits, not just puree. The two teaspoons of tahini have an outsized impact on smoothness and thickness. You don’t miss the oil. As I note in the recipe, you can add more spices if you like. I like the dominant oregano flavor with a hint of basil, but some people like more spice.

Makes about 4 cups (1 quart)

In a large saucepan or small Dutch oven, use a potato masher or pastry cutter to break down the tomatoes into smaller pieces (but not a puree). 

• One 28-ounce can whole tomatoes (whole peeled plum tomatoes packed in juice or puree) *

Stir the following ingredients into the tomatoes and start the heat on medium-low. Bring the mixture to a boil, then turn it down and simmer for about 30 minutes with the lid ajar to let steam escape. Stir every 5 minutes or so. Add additional water if needed. 

• The tomatoes

• 1 cup water

• 2 Tablespoons tomato paste

• 2 teaspoons tahini

• 1 teaspoon dried oregano

• 3/4 - 1 teaspoon garlic powder

• 1/2 teaspoon dried basil

• 1/2 - 1 teaspoon salt

• Pinch of red pepper flakes (about 1/4 teaspoon or more if you like it hot)

• Freshly ground black pepper

• (Optional: additional spices such as Italian herbs or thyme, or additional amounts of the spices used here)

When you serve the sauce, I recommend garnishing it with or stirring in fresh basil

• Fresh basil leaves cut chiffonade-style (thin horizontal ribbons)

The sauce is ready to use or can be refrigerated for a week or frozen for several months. 

 * Muir Glen and Cento are excellent brand choices, or any brand of certified San Marzano tomatoes.

Timing: About 40 minutes

Gluten-free