Check out this tasty and incredibly easy recipe for completely plant-based marinara sauce!
2 tablespoons oil
4 fresh garlic cloves, crushed
Scant 1/8 teaspoon crushed red pepper flakes
2 cans (14 oz.) finely chopped tomatoes (Mutti)
2 springs basil leaves
3/4 teaspoon salt
2 teaspoons “Better Than Bouillon” or Chicken Style Seasoning
1 tablespoon vegan margarine (optional, brings it all together)
1 teaspoon sugar (optional, cuts the acid taste)
Add oil to a sauce pan, sauté crushed garlic and red pepper flakes for a minute or two. (Be careful not to burn the garlic)
Add tomatoes, seasoning, and sprigs of basil. Simmer on medium to low for about 10 minutes. Remove sprigs of basil. Add margarine before serving. Stir to combine.
Adjust salt and bouillon to taste.
Written by Erin Parfet