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Spicy Marinara Sauce

Laura Hemmington

Vegan food

This rich, Spicy Marinara Sauce will transform your favourite pizza and pasta dishes. It’s simple to make and bursting with flavour.

1 tsp olive oil
4 cloves garlic
1 red onion
1 heaped tsp smoked paprika
1 heaped tsp cumin
½ tsp cayenne pepper
2 tsp dried oregano
1 tin chopped tomatoes (400g) or 6 fresh, ripe tomatoes
1 tbsp pepper (or tomato) purée
1 tbsp balsamic vinegar
Salt & pepper to taste

Perfect for Spaghetti Marinara!

Thinly slice the garlic and chop the onion.
Add the oil to a frying pan and heat to moderate temperature. Add the chopped onion and garlic and stir. Once softened, add the paprika, cumin, cayenne and oregano and leave for a minute to release the flavours.
Next, add the chopped tomatoes, purée and balsamic vinegar, stirring well.
Simmer for 10 minutes.
Pour the sauce into a food processor and blitz until smooth.
Pour back into the pan, add the salt and pepper, and leave to reduce further. Simmer for at least another 10 minutes.
If you’re not using the sauce straight away, leave to cool then transfer into a sterilised jar. It will keep in the fridge for a couple of weeks.

NOTES: If you are using fresh tomatoes rather than tinned, add an extra tbsp of pepper or tomato purée.

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