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    You are in: Home / Recipes / Veggie Marinara Sauce Recipe
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    Veggie Marinara Sauce

    1/1 Photo of Veggie Marinara Sauce

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Roxygirl in Colorado's Note:

    This vegetarian red sauce is from "Pasta and Co" cookbook, which has recipes from their popular Seattle take-out food shop. It is well-worth the extra steps involved. I love the small, crunchy vegetables in the sauce. I serve it over rotini (or any chunky pasta) or use it in my Giardiniera Lasagna Chunky Vegetable Lasagna.

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    Units: US | Metric


    1. 1
      Combine olive oil, basil, oregano, bay leaf, red pepper flakes, garlic and onions in 4 quart pan and cook until onion is translucent.
    2. 2
      The onion and garlic should not brown.
    3. 3
      Add wine and simmer 10-12 minute until alcohol evaporates.
    4. 4
      Add reserved vegetables, tomatoes, tomato paste, and sugar.
    5. 5
      simmer, partially covered for 5 minutes.
    6. 6
      The vegetables should be crunchy.

    Ratings & Reviews:

    • on November 13, 2007


      This had a wonderful flavor. Bf didn't really like the crunchy veggies so I think next time I will sub eggplant and more zucchini for the celery and carrots. Definately making again!

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    • on May 17, 2007


      I used this to make the giardiniera vegetable lasagne, and it was completely delicious. I h halved the amount, as I was making a lasagne for four, and although I was initially wa bit flumoxed about the prospect of cauliflower in a lasagne, it went fantastically!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Veggie Marinara Sauce

    Serving Size: 1 (283 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 187.3
    Calories from Fat 84
    Total Fat 9.3 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 453.3 mg
    Total Carbohydrate 17.8 g
    Dietary Fiber 3.8 g
    Sugars 9.0 g
    Protein 2.5 g

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