Extra Thick Garlic and Olive Marinara

I’ve recently become intrigued by the idea making my own homemade marinara as I’ve been playing around with recipes from my favorite foodie blogs. Well I’ve taken a shot at it, picking and choosing my favorite sauce characteristics until I came up with this. I have a feeling this recipe will continue to evolve as I play with it but this is the best I’ve come up with so far. Adding the raw garlic at the end is really what took it over the top so don’t leave that step out!

The Vegetable Centric Kitchen’s Homemade Marinara

1 white onion, chopped
several cloves garlic, minced
1-2 carrots, chopped
28 oz crushed tomatoes
1 jar tomato paste
1/8-1/4 cup red wine
basil and oregano
salt and pepper
kalamata olives
even more garlic

Heat a large pan on med-high after lightly coating the bottom with olive oil. Add onion, garlic, and carrots, and saute until they start to soften, splash in a bit of water or more olive oil if needed. Next comes the can of crushed tomatoes, the tomato paste, wine, and seasonings. Taste here to get the seasonings right and let it all simmer for 20 minutes. Once cooled, place ingredients in blender and blend until desired smoothness or chunkiness is achieved. I blended mine almost entirely smooth, you can also add some more water if its too thick for you. To finish, chop some kalamata olives (however many you like!) and some raw garlic (ohhh man, mine was garlicky) into the mix. Looking back it would also be delicious with some button mushrooms if you want to give that a try. I poured my outrageously garlicky creation over steamed veggies, baby romaine, and that was that!

Tonight I chose to make CCK’s Single Lady Pina Colada Cupcakes in an effort to use what was leftover from our Pineapple Extravaganza. I very much love these single serving recipes even though I do not happen to be a single lady ;) Ironically, this tasty morsel was eaten by this adorable lady who also happens to be MY lady :) I’ve been incredibly grateful for her willingness to participate in all this vegan craziness, she’s been an open-minded and honest taste tester, a delightful dinner companion, and a patient sometimes-food photographer (patience is required when I’m standing over your shoulder chirping directions!). The Lovely Ladyfriend and Fabulous Taste Tester

I also attempted to Rande-ify these Cake Batter Doughnuts with buckwheat flour and stevia as substitutes…the Ladyfriend was not such a fan but I thought they were pretty delicious, especially warm from the oven with leftover Coconut Melties on top!

Cake Batter Doughnuts. This is what doughnuts look like without a doughnut pan...

A final note while I’m making introductions, Megan and Whitney from the blog What Wegan Did Next, featured us recently if you’d like to check it out by clicking the pic below (Notice the smiles in the wheatgrass shot. They are lies. I hate wheatgrass more than almost anything…except maybe spam…).

Britney and Rande


Filed under Dressing, Recipes

4 responses to “Extra Thick Garlic and Olive Marinara

  1. This marinara sounds amazing. I am flirting with the idea of a red pesto with my dinner or a salad with capers and olives. Your blog and I are very much in tune with each other today. ;)

  2. Pingback: Our Lady Olives

  3. Pingback: Vegan Pizza Veggies | The Vegetable Centric Kitchen

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