Homemade Marinara (V/GF)

Who doesn’t love marinara?! It’s the delicious base of most pizzas and elevates any pasta dish! ¬†While it’s easy to grab a jar of marinara from the store, it’s also super easy and WAY more tasty to make it yourself! I love making a big batch and freezing some of it so I can whip up fresh pasta in a moments notice!

I used some of my favorite ingredients to make this marinara extra special: red wine and carrots! Carrots tame the acidity and add the perfect amount of sweetness to this sauce. The wine adds richness and robustness. It also gives you an excuse to drink wine while you cook!



Homemade Marinara (V/GF)

Red wine and carrots take this Homemade Marinara to a whole new level! 

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 2 Cups


  • 1 28-oz can crushed tomatoes (San Marzano style preferred but any kind will do!)
  • 1 tbsp olive oil
  • 4 garlic cloves peeled and finely minced
  • 1/4 cup fresh basil finely chopped
  • 1/4 cup dry red wine
  • 1 carrot diced
  • 1 celery stalk diced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • big pinch red pepper flakes
  • salt and pepper to taste


  1. Heat oil in a large frying pan and add minced garlic. Cook garlic until fragrant.

  2. Add the crushed tomatoes to the garlic as well as the remaining ingredients. Mix well and allow to simmer for about 30 minutes.

  3. During simmering the sauce will reduce slightly which should give it a perfect consistency. Adjust the seasoning with more salt and pepper to your taste. Let it cool before pureeing to desired consistently (optional).

  4. Enjoy!

Recipe Notes

Transfer leftover sauce to a container and store refrigerated.

If you liked this recipe, you might also like my Herby Potato Pizza Crust, Cherry BBQ Sauce, and my Baked Onion Rings!

Want to share your results with me?! Find me on Instagram and Facebook @bunnysbite!

Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
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