Thursday, March 4, 2010

Smoky Marinara

This easy pasta sauce is great for a quick weeknight supper over any pasta of your choice. It also works well in more complicated recipes like stuffed shells or lasagna, or as a dipping sauce for breadsticks. Interestingly, although marinara means "of the sea", the name does not reflect the inclusion of seafood. To the contrary, because the sauce was simple and meatless, it was often prepared by sailors on ships. So you don't have to change a thing in the original recipe to make marinara vegan!

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 3 minced garlic cloves, 1/4 cup chopped basil, 2 tablespoons chopped parsley, and 2 tablespoons chopped oregano (use 2 teaspoons dried oregano, if you prefer); saute for 1 minute

Add 2 teaspoons balsamic vinegar, 1/8 tsp. salt, 1/8 tsp. black pepper, 1 (28-ounce) undrained can of crushed fire-roasted tomatoes, and 1 (28-ounce) undrained can of regular crushed tomatoes; reduce the heat and simmer for 10 minutes.

For the fire-roasted tomatoes, I used Muir Glen, and for the regular crushed tomatoes I used Eden Organic.

That's it - it's that easy! 1/2 a cup of sauce is 60 calories, and this makes a big batch of 6 cups. But like I mentioned, use half tonight tossed over pasta, and save half for tomorrow, when I plan on making lasagna...

basil $2.99
parsley $1.69
oregano $2.49
canned crushed fire-roasted tomatoes $3.39
canned crushed tomatoes $3.39

The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance