This hearty “meaty” marinara sauce is packed with flavor and protein. Made with TVP for a realistic texture, it's perfect for pasta, lasagna, or as a rich, savory topping.
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 stockpot.
Bring to a simmer over medium-low heat.
Meanwhile, heat the olive oil in a skillet and sauté the garlic and onion until the garlic is fragrant and the onions are translucent, about 10 minutes.
Add the sautéed garlic and onion to the stockpot.
Cover and continue to simmer for 20 more minutes.
Uncover and simmer for another 10 minutes.
Stir in the TVP, cover, and let sit for 10 minutes to allow the TVP to absorb the flavors.
Serve hot over pasta or in lasagna.
Notes / Tips / Wine Advice:
Serving Tip:
Serve this hearty marinara over gluten-free pasta or use it as a filling for vegan lasagna. It’s also great as a topping for roasted vegetables or grains.
Wine Advice:
Pair with a light red wine such as Pinot Noir or Chianti for a perfect Italian-inspired meal.