How To Make A Vegetarian Healthy Marinara Sauce From Scratch | Rockin Robin Cooks

Rinse dried porcini mushrooms in cold water for 3-4 minutes to remove sand or dirt.

Soak rinsed porcini mushrooms in hot water for 10 minutes.

Heat a couple of tablespoons of olive oil in a pan over medium heat, then lower to low heat.

Cook diced yellow onion for 20-30 minutes, stirring every 2-3 minutes to avoid overcooking.

Chop celery hearts and leaves, thyme, sage, oregano, and rosemary for the sauce.

After 30-40 minutes, add minced garlic to the onions and cook for an additional 1-2 minutes on low heat.

Chop rehydrated porcini mushrooms by hand.

Add canned tomatoes to the food processor in batches, along with thyme, sage, and oregano (reserve basil for later).

Combine processed tomatoes with the cooked onions in the pan.

Simmer the sauce for about 30 minutes, adding a splash of Cabernet wine and salt to taste.

Chiffonade the basil and mix it into the sauce, then simmer for an additional 10 minutes.

Equipment Needed

Dietary

Allergens