2cans14 ounces, or 395 g each diced tomatoes, no salt added, with their juice
1cup227 g tomato sauce
¾cup170 g tomato paste
1tablespoon2 g dried basil or 3 tablespoons (9 g) chopped fresh
1tablespoon13 g granulated sugar
1tablespoon22 g molasses
2tablespoons30 ml extra-virgin olive oil
6clovesgarlicminced
1cup160 g finely diced white or yellow onion
1¼cups120 g TVP granules
Instructies
Place the diced tomatoes with their juice, tomato sauce, tomato paste, basil, sugar, and molasses in a large-size stockpot.
Bring to a simmer over medium-low heat.
Meanwhile, in a skillet, heat the olive oil and sauté the garlic and onion until the garlic is fragrant and the onions are translucent, about 10 minutes.
Add the garlic and onion to the pot.
Cover and continue to simmer for 20 more minutes.
Uncover and simmer for 10 more minutes.
Stir in the TVP, cover, and let sit for 10 minutes.
Notes / Tips / Wine Advice:
Serving Tip:Serve over pasta, roasted veggies, or as the base for a hearty lasagna. This "meaty" marinara sauce is both versatile and filling!Wine Advice:A medium-bodied red like Chianti or Sangiovese pairs wonderfully with the savory richness of this marinara sauce.