The recipe for 3-ingredient marinara has become Internet-famous over the years, especially on Pinterest. At first glance you would think that the recipe is simply for an easy marinara, but then you read the rave reviews that describe this sauce as “velvety,” “buttery,” and “the best marinara I’ve ever had.” What is a vegan to do? We want delicious buttery, velvety, marinara, too! And now, with our recipe, you can have it! You’re going to love this marinara! Not only is it so easy that it’s almost sinful, and not only is it so incredibly buttery and delicious (ditto) but, of course, it’s gluten-free and vegan!
So, just what are those three ingredients? The first ingredient is canned tomatoes (ideally whole, and ultra-ideally San Marzano variety tomatoes). Some people think that San Marzano is a brand, but it’s actually a type of tomato, like Roma or Beefsteak. According to the Cento company (the link above goes to their San Marzano tomatoes on Amazon, which are only $3.79 plus free Prime shipping for the 28-ounce can that this recipe (again, ideally) calls for), “A San Marzano tomato is similar in appearance to a Roma tomato, but thinner and more pointed. The walls of the tomato are much thicker with fewer seeds, which makes San Marzano tomatoes less acidic and sweeter than other tomatoes. These tomatoes are best suited for warmer climates, making the Sarnese Nocerino area of Italy the ideal location to grow them; the rich volcanic soil from Mount Vesuvius supplies the tomato plant with all the nutrients it needs. This area also has a very high water table which ensures the plants get the necessary water supply throughout their growth.”
We have also made this with the organic diced tomatoes from Costco, and while it’s a different and slightly less rich flavor, it’s still tasty! The other two ingredients are an onion, and vegan butter. You can use any vegan butter you like, but for that authentic ‘buttery’ flavor we recommend Miyoko’s butter, also available at Costco!
The Best Vegan 3-Ingredient Marinara Sauce Recipe
(Makes enough sauce to lightly coat most of a pound of spaghetti or other pasta.)
1 28-ounce can whole peeled tomatoes, preferably San Marzano variety tomatoes, or 2 cans diced tomatoes such as from Costco.
5 Tablespoons of your favorite vegan butter (we recommend Miyoko’s)
1 medium yellow onion, peeled and halved (not diced, not sliced, not chopped: halved)
Sea salt to taste
In a heavy saucepan, over medium heat, place all of the ingredients. Bring to a simmer and then lower the heat and simmer for about 45 minutes. You’ll see fat floating, just keep stirring with a wooden spoon, smashing the tomatoes. After about 45 minutes, remove the onions and save for something else. Salt to taste. Serve right away on your favorite gluten-free pasta.
This pasta sauce tastes so amazing that you may just want to make a few batches for the entire week. Simply store in the refrigerator in an airtight container (preferably glass).
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