I have a somewhat paranoid method of managing my kitchen. With my various health conditions, I’ve had many periods where I’ve been too ill to make dinner so I tend towards making sure I’ve always got backup. This takes many forms from piles of leftovers in the freezer, to recipes so easy I can make them when ill. My marinara is part of this. Every now and then I’ll make up a big batch then save in individual portions. Want to make some pizzas, pull together some easy pasta, or have a sauce ready for (vegan) meatballs? Then you’ve already got a lot of the heavy lifting done.
I’ve given instructions for making this with your pressure cooker, slow cooker, or even on the hob so you can do what works best for you. My version of this classic Italian base sauce isn’t entirely traditional, I’m no Italian Grandmother, but it’s oh so tasty. What’s more, it’s an incredibly easy recipe and makes for several dinners with very little effort. Let me know what you think of my marinara!
- Makes: 1.5 Litres (aprox)
Ingredients
- 1 Onion, diced
- 1/2 Large Carrot, diced
- 1/2 Celery Rib, diced
- 4 Garlic Cloves, minced
- 125ml Vegetable Stock
- 1200g Tinned Tomatoes (3 x 400g Tins)
- 1/3 cup Tomato Puree
- 1 Tbsp Dried Basil
- 2 Bay Leaves
- 1/2 Tbsp Dried Oregano
- 1/2 Tbsp Dried Thyme
- 1/2 tsp Crushed Chillies
- 1 Tbsp Balsamic Vinegar
- Sugar, to taste
- Salt & Pepper to taste
Directions
Instant Pot: Using the sauté function, place your pot on low with a touch of oil. Sauté the onions, carrot, and celery until softened and the onions have just started to brown. Add in the garlic and continue to cook for a minute, just until the garlic is fragrant. Deglaze the pan with a touch of stock, making sure to scrape up all the tasty brown bits at the bottom (this is very important with some models of pressure cooker. Neglecting to deglaze after sautéing can cause the dreaded burn warning). Turn off the heat and add the rest of the ingredients, stirring well. Cook on high for 30 minutes, allowing a natural pressure release.
Slow Cooker: If you have time, soften and lightly brown your veg in a small pan before cooking but it’s not essential. Put all your ingredients in the bottom of your slow cooker and stir well. Cook on low for up to 8 hours (this isn’t a recipe that happily converts to high in a slow cooker). If your slow cooker has a tendency to loose some liquid then check halfway through and add an extra half cup of stock if running dry.
Hob Cooking: Place a large, heavy based pot on a medium heat with a touch of oil. Sauté the onions, carrot, and celery until softened and the onions have just started to brown. Add in the garlic and continue to cook for a minute, just until the garlic is fragrant. Deglaze the pan with a touch of stock before adding the rest of the ingredients and stirring well. bring up to a low simmer, cover, and turn heat down low. Gently simmer for 45 minutes to an hour, or until the carrots are soft and the sauce if flavourful.
Which ever method you use, once the sauce is cooked, season to taste and add a touch of sugar if needed. At this point I like to bring out the immersion blender and blend until mostly smooth. If you prefer a chunky sauce then blend slightly less but I like it smooth to make the perfect pizza sauce.
Use immediately with pasta or on a pizza base, or freeze in individual portions to take out as and when needed.
Notes
Allergy Notes; This recipe is vegan, gluten free, nut free and soy free! If you have any issues with any of the ingredients in this dish then let me and I can suggest substitutions.
