Vegan Homemade Marinara Sauce

After trying many, many, many tomato sauces based on both herbs, nuts and the classic soffritto I finally arrived at this one. It's necessary to use fresh herbs and organic vegetables in this sauce otherwise the taste will be metallic and dry. This sauce is best used over homemade pasta.

3 Tbs Olive Oil
1 Medium Yellow Onion - Finely Chopped
2 Large Carrots - Peeled, Chopped
2 Stalks Celery - Chopped
4 Large Garlic Cloves - Minced
1/2 Large Red Bell Pepper - Chopped
Thyme - Leaves of 5-6 Sprigs
1/4 Basil - Chopped
1 1/2 tsp Sugar
1/4 tsp White Pepper
1 Tomato
24 oz. Can Tomato Puree
6 oz. Water


Salt, Pepper, Spices to taste


Heat olive oil over medium heat, add onions, sautee 3 minutes. Add chopped carrots and celery, sautee 3 minutes. Add chopped garlic, red bell pepper, thyme, basil. Sautee until fragrant approx. 10 minutes. Slowly pour tomato puree into pan heating thoroughly. Stir in sugar to cut acidity. Pour in water, stir. Season to taste. Simmer 20 minutes to 2 hours to thicken and infuse flavors adding more water if necessary. Remove from heat and serve over sauteed veggies, orzo, pasta, etc.