Tomato marinara sauce
This vegetarian marinara sauce is one of Peter’s favourite recipes, so he takes full credit for this one. He whips up a big batch every month or so, we have a bit on the night he makes it, and then it goes into the freezer so that there is usually some on hand if we aren’t up for cooking something from scratch in the evenings.
Note on preparing the veg: as the sauce is going to be blitzed, all the vegetables just need to be roughly chopped. But if you haven’t got a blender, then it would be better to finely chop everything.
- 1 onion
- 1 celery stick
- 1 small carrot
- 2 bay leaves
- 2 peppers (one yellow, one red), deseeded
- 2 cloves garlic
- 1 courgette
- 1/2 glass white wine
- 2 400g tins chopped tomatoes
- 1 jar passata
- Olive oil
- Salt and pepper to taste
Step one: Heat up around a tablespoon of olive oil until very hot and then lower the heat right down. Fry off the onion, celery and carrot until translucent. This can take up to around 15 minutes as the heat is so low.
Step two: Add in the bay leaves and garlic and cook for a minute or so before adding in the peppers and courgette. Cook for around 5 minutes until they start to get soft.
Step three: Throw in the wine and sizzle off until the liquid has reduced by half, then add in the tomatoes.
Step four: Simmer the sauce for 35-40 minutes and then blitz using a hand blender until it’s mostly smooth with some chunks remaining for texture.
This makes around 8 portions of marinara sauce – perfect for a simple pasta sauce, cooking up a veggie lasagne, or spinach and ricotta cannelloni – recipe for that coming soon!