Classic Italian Tomato Marinara Sauce (Oil-Free Dairy-Free)
Servings: 6 servings
Calories:
The timeless flavors of Italy return with my oil-free and dairy-free Classic Tomato Marinara Sauce. Bursting with the rich essence of vine-ripened tomatoes, garlic, and aromatic herbs, this sauce is a perfect harmony of simplicity and taste. Ideal for pasta, pizza, or dipping crusty bread, it's a deliciously wholesome choice that embraces traditional Italian cuisine without compromising on health or flavor. You won't miss the oil or cheese. This tomato sauce can take center stage or be a supporting role on any dish you are making.Makes 10 cups or 2.5 quarts.
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Equipment
- Dutch Oven or heavy stock pot
Ingredients
- 1 – 28 ounce can Crushed Tomatoes no salt added
- 1 – 28 ounce can Tomato Sauce no salt added
- 1 – 28 ounce can Tomato Puree no salt added. (see Notes)
- 1 - 5 ounce can Tomato Paste
- 2 tablespoons date paste or agave or to taste
- 1 tablespoon dried Italian Herb seasoning mix or 1 teaspoon each of dried oregano, dried basil and dried thyme
- 1 teaspoon garlic granules or to taste
- 1⅓ teaspoon onion granules
- 1 teaspoon salt or to taste
- ½ teaspoon ground pepper or to taste
- 1 pinch red pepper flakes optional and to taste
Instructions
- In a Dutch oven* or large pot over medium high heat pour in crushed tomatoes, tomato sauce, and tomato puree** and gently combine. Stir in the tomato paste. Cook just a two or three minutes. (see notes * and **)
- Add the rest of the ingredients and bring it to a low boil, turn down the heat and simmer for about 30 minutes, stirring a several times during the simmer. Be sure to not have heat too high or leave unattended as it will burn if not being watched.
- This is best of cooked for 1-2 hours to allow the sauce to reduce and the flavors to concentrate.
Notes
**You can also make this a Classic Italian Tomato Marinara Sauce in a crock pot. Simply add all the ingredients and set on low for 6-8 hours.
*Finding Tomato Puree can be tricky. It is worth tracking down as it adds depth of flavor and contributes to the sauce's thickness.
I spent the first 45 years of my life in upstate/central New York State and Tomato Puree was available the same as tomato sauce in the same familiar 28 ounce cans. When I move to Houston, TX in 2005 I couldn't find Tomato Puree in any size. It literally stopped me in my tracks and I felt like Dorothy. I wasn't in Rochester, NY any more.
If you can't find Tomato Puree in the 28 ounce size, use the closest size you can find. I am now living in Austin, TX and the largest I can find is a 16 ounce glass bottle size on the International Food aisle.
If you can not find any Tomato Puree, purchase a good can of San Marzano tomatoes and blend in high speed blending until smooth.
