Marinara Sauce in a Snap
I love three day weekends. We get three whole days to relax, catch up on our favorite shows, eat too much, relax… Did I mention relaxing? Yeah right! Our weekend was jam packed with baseball, golfing and a pool party. Gabe and Grig had a four game tournament on Saturday and Sunday. Grig just turned 9 but was invited to play on the 10U team. This was his first tournament with them. He played wonderfully and earned his place as the team’s starting catcher.
Gabe’s team is starting to come together quite nicely. He pitched a great game. The highlight of the tournament weekend was when they played against Lassen Blaze. In the 3rd inning, we were down 7-3. We got two runs, and then they got a double play. With two outs, we managed to score 16 runs! 16!! It was unbelievable. Part of me hates seeing slaughters like that, but these boys have been working so hard and they really deserved a big victory. It was so exhilarating.
I absolutely love going out to the baseball fields and supporting my boys. Unfortunately, they aren’t exactly great for vegan eating. I had a green smoothie before I left each morning, but as soon as we got to the park, all healthy bets were off! I had a couple soft pretzels with mustard, some tetris shaped tater tots that looked cool but I immediately regretted (henceforth referred to as death tots) and way too many Spicy Sweet Chili Doritos. I technically ate vegan, but it certainly wasn’t healthy! By the end of the second day I was desperately craving something nutritious. We got home late and I whipped up some whole wheat linguini with marinara sauce. I ate it with a big bowl of steamed broccoli. Never has broccoli tasted so nourishing.
We eat a lot of marinara sauce. I mean a lot. We love it on everything: pasta, brown rice, quinoa, broccoli, baked potatoes, grilled Daiya cheese sandwiches. I could go on but I think you get the idea. With as much marinara as we eat I really want something homemade, delicious, and most importantly, fast and easy. I hope you’ll love this sauce as much as we do!
This sauce contains 5 cloves of roasted garlic. I’m not gonna lie, I could happily add 2 or 3 more and still love it. I love garlic in pretty much everything. I’ve been roasting it a lot lately. I occasionally buy pre-roasted cloves to cut down on time, but I’ve found I like it even more roasted in vegetable broth instead of oil. I’ll roast several heads at a time, let them cool, and then just peel and freeze. Then I always have some on hand. I’ll do a full posting just on roasting garlic in broth at some point. Enough about garlic, onto the amazing Marinara Sauce in a Snap recipe!
- 1 head of garlic
- ½ cup vegetable broth
- 2 (15 ounce) cans tomato sauce
- 5 roasted garlic cloves, peeled (you can use store bought roasted cloves)
- ½ teaspoon onion powder
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon sugar (vegan)
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon black pepper (to taste)
- Preheat oven to 400°F
- Trim the top off the head of garlic, exposing the cloves
- Loosely wrap in foil and place in a muffin tin cup
- Open the foil and pour broth over the garlic head
- Close foil back up
- Roast in oven for 35-45 minutes
- Allow to cool before peeling cloves
- Pour tomato sauce in large sauce pan and stir in all remaining ingredients
- Use immersion blender to fully blend in roasted garlic cloves
- Bring sauce to a simmer over low heat
- Cover and allow to simmer for 10 minutes
- Enjoy over pasta, brown rice, quinoa, broccoli, the possibilities are endless!