Dinner, Fat Free, Italian, Sauce

Oil-Free Marinara 


Oil-Free Marinara

This Sauce is Great with our Vegan Penne di Crema Pomodoro recipe link HERE


  • 24 ounces plain tomato sauce (no salt added preferred)
  • 1 can petite diced tomatoes (no salt added preferred)
  • 1/2 diced medium yellow or sweet onion
  • 3 cloves garlic minced
  • 1 Tbs dried basil
  • 1.5 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp sweetener (i prefer either sucanat or maple syrup)
  • 1/2 tsp cracked black pepper
  • 1 tsp Sea Salt to taste
  • A few pinches red pepper flakes
  • 1 cup of water (to saute’)
  • Vegan Parmesean (optional) link HERE


  1. Heat a wide dry pan on medium/high heat.
  2. Drip some of the water and it should sizzle.
  3. Add a tbs or 2 of water and the diced onion and minced garlic. Cook til translucent a few minutes. Add a tiny bit more water if needed to keep pan from drying out.
  4. Add the seasoning minus the sugar and salt.
  5. Add the diced tomatoes and the sugar and lower the heat to stew a minute.
  6. Add the tomato sauce. Turn up the heat to a small bubbly boil then lower to simmer, stirring.
  7. Add the salt and taste. Adjusting more if needed. (I prefer to have the individual guest add their own salt to taste when served if needed)
  8. The longer you let this sauce simmer the better it is. Some Italian grandmothers would let it cook all day in a lidded pan on the stove.

    I like this glass jarred organic strained tomatoes

    Here is a picture of the seasonings i use. I love muir glen petite diced organic tomatoes, bpa free can.

    Organic sucanat whole cane sugar is a great non refined sweetener option. Date sugar would also work. But i would use maybe a little more of it since it’s less sweet.

    Here is the sauce with diced zucchini in it. Ready for our Vegan Penne di Crema Pomodoro recipe.

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