spicy marinara sauce

A satisfyingly simple and hearty marinara sauce made with fresh tomatoes, walnuts and lightly roasted garlic. This homemade pasta sauce is fabulous on spaghetti, lasagna, baked ziti or zoodles! Fresh Marinara Walnut Sauce is freezer friendly, vegan and gluten free.  |  This recipe makes 4 C (1kg), for 8, 1/2 cup servings.

Fresh Marinara Walnut Sauce Recipe

lbs (1.37 kg) Fresh Tomatoes (I

Garlic

C (75 grams) Walnuts

Tbs Tomato Paste

tsp (plus

tsp Dried Oregano

5-6 Leaves of Fresh Basil (optional)

Sugar

For Serving (optional): Favorite Pasta, Pesto, Parm and fresh torn Basil

Preheat oven to 450F (232C) and set oven rack in the center. Line a sheet pan with parchment paper. Set aside.

Remove stems of the tomatoes and slice in half. Place on prepared sheet pan and toss with 2 Tbs of olive oil. Arrange tomatoes evenly on the pan. Place the garlic (skins removed) on a small piece of foil, drizzle with 1 tsp of olive oil and wrap loosely. Place the foil packet on the sheet pan with the tomatoes. Roast the tomatoes and garlic for 25-30 minutes rotating the pan once while roasting. If you have time, the garlic will benefit from another 10 minutes in the oven. When done, the tomatoes should be soft, juicy and with some charring. Remove from the oven and set aside.

At some point while the tomatoes and garlic are roasting, toast the walnuts in the oven on a small sheet pan for 4-5 minutes. This is a high heat for walnuts, so they can burn quickly if left in the oven too long, so keep an eye on them! They&#039;ll be golden and fragrant when ready. Set aside to cool.

In the work bowl of a food processor, or blender add the roasted tomatoes and all their juices, garlic, walnuts, tomato paste, pepper flakes, sea salt, oregano and basil if using. Pulse ingredients a few times, then pour remaining olive oil (1/4 C / 60g) in a steady stream while pulsing the blender or processor. Taste for salt and sugar adjustment. Add a few grinds of black pepper if desired. An immersion blender can be used as well.

Store in a lidded container in the refrigerator for up to three days or in the freezer for up to one year. I use Mason jars to store this recipe.

How to Store Marinara Sauce

Share this hearty marinara sauce with your favorite pasta. Thin with reserved pasta water and serve with Parmesan, fresh torn herbs and top with Lemon Basio Pesto. Don&#039;t forget the crusty bread, Kale Caesar Salad and a bottle of red!

Easy Serving Suggestion

This Spicy Calabrian Marinara Sauce is bold, simple, and ready in just 20 minutes. Made with pantry staples, it&#039;s perfect for pasta, pizza, or dipping.

Calabrian Sauce Recipe

olive oil

garlic (minced)

Calabrian chilis (chopped)

oregano

basil

tomatoes (28 ounces)

salt

black pepper

Heat the olive oil in a medium saucepan over medium heat. Add the garlic, Calabrian chilis, oregano, and basil. Cook for about 30 seconds, being careful not to brown the garlic.

Pour in the tomatoes and season with salt and pepper. Once the sauce starts bubbling, reduce the heat to low. Let it simmer, stirring occasionally, for at least 20 minutes or longer.

Serve over pasta, on pizza, or with toasted ravioli.

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Fresh Marinara Walnut Sauce Recipe

Calabrian Sauce Recipe

Top 2 spicy marinara sauce recipes from across the web

The most viewed spicy marinara sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fresh Marinara Walnut Sauce Recipe

Calabrian Sauce Recipe

The most viewed spicy marinara sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine