Spicy Marinara Sauce

Laura Hemmington

Vegan food
Prep Time: 4M
Cooking Time: 25M
Serves: 4

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  • 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

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

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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