Marinara Sauce

Yield: makes about 3 ½ cups


  • 1 medium onion, diced (about ¾ cup)
  • 2 ribs celery, diced (about ¾ cup)
  • 1 clove garlic, minced (or use ½ tsp garlic powder)
  • ¼ tsp red pepper flakes, optional
  • ½ large green bell pepper, diced
  • ½ large red or yellow bell pepper, diced
  • 6 medium mushrooms, chopped small 
  • 1 small carrot, finely grated
  • 1 can (398 ml/14.5 oz) crushed tomatoes 
  • 1 can (156 ml/5.5 oz) tomato paste, plus up to 1 can of water to be used to thin down the sauce to desired consistency
  • 1 ¼ tsp oregano
  • ¾ tsp dried basil
  • 1-2 tsp maple syrup


  1. Preheat a pan/pot. Add onions and cook until they begin to caramelize, take care to not burn. (view instructions to sauté with oil)
  2. Once onions are ready add celery, peppers, mushrooms and carrot. Add a lid to the pan and turn off heat. Leave sit for 8-10 minutes. The natural juice from the vegetables will release and produce moisture that will automatically deglaze the pan.
  3. Add the tomatoes and give everything a stir. Bring back to a boil, turn down the heat, cover and let simmer for 30-35 minutes, or until celery has softened.
  4. Add tomato paste, oregano, basil and maple syrup. Use a whisk for easy mixing. If sauce is too thick, add just enough water to achieve desired consistency. 

How to use

  • Use with anything pasta. From spaghetti to lasagna.