Recipe
Marinara Recipe
A vegan friendly marinara recipe that's perfect for all kinds of pastas.
Ingredient batch: 1.5× original. Base yield: 4 servings (2 cups).
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: US / original units. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 6 servings (2 cups)
- Prep
- 5 minutes
- Cook
- 30 minutes
Ingredients
- 4 1/2 Tbsp olive oil
- 9 cloves garlic sliced razor thin
- 42 oz crushed tomatoes
- 3/4 tsp oregano
- 3/4 cup water
- a few pinches of red pepper flakes — original amount unchanged; adjust manually
- salt & pepper — original amount unchanged; adjust manually
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 4 servings (2 cups).
- 3 Tbsp olive oil
- 6 cloves garlic sliced razor thin
- 28 oz crushed tomatoes
- 1/2 tsp oregano
- 1/2 cup water
- a few pinches of red pepper flakes
- salt & pepper
Instructions
- In a wide skillet, heat the garlic in the olive oil until it sizzles, being careful not to let it brown.
- Add the crushed tomatoes and oregano and cook for about 30 minutes on medium heat, stirring occasionally so it doesn't burn.
- Add the 1/2 cup water and stir it in.
- For a smoother sauce, pour sauce into a food processor and process for about 10 seconds. Or use a blender/immersion blender. Add salt & pepper to taste.
Add Ad-Free Cook as a preferred source on Google
Print with your browser’s Print command. Letter and A4 layouts leave room for a recipe binder.
https://adfreecook.com/marinara-recipe/