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One-Pot Chunky Vegetable Marinara Sauce
Sweet carrots, earthy mushrooms, and tender leeks build a deeply savory base for this thick tomato sauce. You'll simmer everything low and slow with a generous splash of red wine and fresh herbs until the flavors completely meld. It's a fantastic way to sneak extra vegetables into a classic pasta night or spread over homemade pizza dough. Because this recipe makes a large batch, you can easily stash half in the freezer for a busy week ahead.
Equipment
- Saucepan
- Stovetop
Ingredients
- ½ cup olive oil
- 1 medium onion, finely chopped
- 1 cup finely chopped mushrooms
- 1 cup finely chopped celery
- 1 cup finely chopped carrots
- 1 cup finely chopped leeks
- 30 cloves garlic, peeled and minced
- 1 tablespoon vegetable bouillon paste (optional)
- 4 cups diced tomatoes
- 1 (15-ounce) can tomato paste
- 1½ cups water
- 1 tablespoon finely chopped fresh thyme
- 2 tablespoons finely chopped fresh oregano
- ¼ cup finely chopped fresh basil
- 2 bay leaves
- ½ cup minced fresh parsley
- 2 tablespoons maple sugar
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 cup dry red wine
Instructions
- 1Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the chopped onions, mushrooms, celery, carrots, leeks, and minced garlic. Stir in the vegetable bouillon paste if using. Cover and cook for 5 minutes, stirring frequently.
- 2Stir in the diced tomatoes and tomato paste. Bring the mixture to a boil, then lower the heat and let it simmer gently for 1 hour. This long initial simmer breaks down the tomatoes and softens the vegetables.
- 3Pour in the water and dry red wine, then add the fresh thyme, oregano, basil, bay leaves, parsley, maple sugar, sea salt, and black pepper. Continue to simmer for another 60 to 90 minutes, stirring often, until the sauce becomes thick and highly aromatic.
- 4Remove the pan from the heat. Discard the bay leaves before tossing the warm sauce with pasta, or let it cool completely for storage.
Notes
- Flavor boost: Toss a leftover Parmesan cheese rind into the pot during the final simmer to infuse the sauce with a rich, cheesy flavor. Remove the rind before serving.
- Storage: This sauce freezes well. Store it in airtight containers or process it in canning jars for long-term storage.
- Make ahead: Let the sauce cool completely before transferring to airtight containers. It keeps in the fridge for up to 5 days.