Simple Pumpkin Marinara
Easy, warm & cozy marinara sauce! Infused with fall flavors and perfect for pasta or pizza! Vegan | oil free
Ingredients
- ½ sweet onion medium
- 4-6 cloves garlic
- 1 teaspoon cinnamon
- 1 teaspoon thyme
- ½ tablespoon oregano
- ½-1 teaspoon red pepper flakes optional for spicy
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 1 cup vegetable broth low sodium
- 1 can pumpkin puree
- 1 28oz can crushed tomatoes
- 1-2 tablespoon balsamic vinegar
Instructions
- Dice sweet onion small and press or grate garlic cloves.
- In a medium saucepan over low heat, add prepared onion and garlic. Sautee for about 5 minutes until onion is translucent. Stir occasionally and if it begins to stick, add small splashes of water.
- Add cinnamon, thyme, oregano, sea salt and pepper to saucepan with onion and stir to combine. Pour in broth to deglaze pan, stir to break free any brown pieces from the base of the pan.
- Stir in pumpkin puree and crushed tomato. Reduce heat to low and simmer for 20-30 minutes.
- Remove from heat, stir in balsamic vinegar. Taste and adjust salt and pepper as desired.
- Use sauce as desired, pasta, pizza, lasagna, anything you like.
Notes
Storage- Sauce will keep in the fridge for 3-5 days. Freezer friendly for up to 6 months. Defrost in the fridge overnight and warm on the stove prior to use.
Texture tip- This marinara is not super chunky, but depending on the brand of pumpkin and crushed tomatoes you use it may have more texture. If you prefer a smoother sauce, I suggest to lightly blend sauce using an immersion blender to get to your desired smoothness.