When it comes to marinara sauce, you just can’t beat homemade, and this vegetable marinara sauce has a rustic, hearty texture that’s as satisfying as it is delicious. Each bite bursts with the wholesome goodness of fresh vegetables, adding a delightful contrast to your favorite pasta (like these vegetarian Ricotta and Spinach Stuffed Shells), pizza, or as a dipping sauce for crusty bread.

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INGREDIENTS

• 1 small yellow onion, diced small
• 1 medium zucchini, diced small
• 4 oz white mushrooms, diced small
• salt and pepper
• 2 cloves garlic
• 28 oz crushed tomatoes
• 2 tsp balsamic vinegar
• 1 tsp white sugar
• ½ tsp dried basil
• ½ tsp dried oregano
• ¼ tsp red pepper flakes

INSTRUCTIONS

1. Add a drizzle of oil to a large skillet over medium-high heat. Once it has come to temperature, add the diced onion, zucchini, and mushroom. Season with salt and pepper and cook until the onion is translucent, 5-7 minutes.
   
2. Add the garlic and stir until fragrant, approximately 30 seconds.
   
3. Add the crushed tomatoes, balsamic vinegar, sugar, basil, oregano, and red pepper flakes and stir.
   
4. Adjust the temperature to low and simmer for at least 15 minutes uncovered. Taste and adjust.
   
5. Serve over pasta or use it in lasagna or another baked pasta dish, like this vegetarian Ricotta and Spinach Stuffed Shells recipe.
   

SERVE: Over pasta or polenta / In lasagna or these vegetarian Ricotta and Spinach Stuffed Shells

Did you make this recipe? Let me know how it turned out for you below! If you liked it, please take a picture and share it on Instagram with the tag #afamilythateatstogether