The Ultimate Gluten-Free Marinara Sauce Recipe

Marinara sauce is the backbone of Italian cooking. It is a versatile and delicious sauce that everyone should know how to make. This is why we are sharing the best gluten-free marinara sauce recipe. This recipe is not just gluten-free, but also dairy-free, vegetarian, and vegan.

You may be wondering why you need a gluten-free marinara sauce recipe. Isn’t all marinara sauce naturally gluten-free? The answer to that question is yes, they are naturally gluten-free. However, if you are buying sauce you need to read the ingredients and check the ingredients because there could be gluten lurking there. One way to know that your sauce is 100% safe, is to make it yourself.

This gluten-free marinara sauce recipe freezes well. I like to freeze it in both large and small portions. This way I can easily take out what I need. You can also fill more small containers, as this size is so versatile. Having frozen sauce means you can always whip up a fast meal, which can be a challenge when you are gluten-free. This can prove to be healthier, more nutritious, quicker, and cheaper.

The Ultimate Gluten-Free Marinara Sauce Recipe

Ingredients:

• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 can of diced tomatoes (796ml )
• 2 tbsp olive oil or neutral cooking oil
• 1 bottle of passata (680ml), which is a strained Italian tomato purée
• 1 large Parmesan cheese rind (optional)
• 2 tbsp of minced fresh basil or 1 tbs of dried basil– I use homemade basil paste which allows me to keep fresh basil on hand, year round. Check out how to make it here.
• 1 tsp each of salt, black pepper, granulated onion, and granulated garlic

Directions:

• Peel and dice onion, and set aside.
• Prep your garlic by peeling and mincing it, set aside.

Pro Tip: Buy bulk or fresh garlic when it’s on sale. So you can peel it, and then mince it in the food processor. Divide it into sandwich bags, flatten (you can even score the closed sandwich bags with the back of a butter knife, to make squares,) and then place the bag in a Tupperware container. This way, you can break off as much garlic, as you need. Preparing the garlic in this manner saves your garlic from going bad and drying out. I like to write how many minced cloves are in each batch, on the bag, so I know approximately how much garlic is in each square.

• Add oil to a medium or large pot.
• Over medium heat, add in the onion and cook until nearly translucent.
• Add the garlic to the nearly cooked-through onions and continue cooking until fragrant.

Pro Tip: If using the frozen garlic, it will take an extra minute to cook unless you slightly defrost it.

• Add the can of diced tomatoes and the passata to the pot and stir well.
• Next, add the salt, black pepper, granulated onion, granulated garlic, and basil to the pot.

Pro Tip: You can add 1/2 - 1 tsp of red pepper flakes (or more) if you enjoy a spicy sauce.

• Add in the basil and the optional Parmesan cheese rind.

Pro Tip: If you buy freshly grated Parmesan cheese, grate your own, or you have a piece of Parmesan from a Charcuterie tray- save the cheese rind. I keep my cheese rinds in a freezer bag in the freezer, to add to soups, stews, and sauces. The addition of a cheese rind, adds a deeper depth of flavour.

Pro Tip: When using a Parmesan cheese rind, be sure to carefully scrape off the waxy coating from the outside of the rind, before adding it to the sauce. Using a paring knife makes this task much easier.

Pro Tip: You can eat the softened rind if you like, or you can discard it before serving.

• Allow the sauce to cook for at least one hour or until it has thickened and is no longer acidic.

Pro Tip: If your sauce is acidic, add in one washed and peeled whole carrot. Allow to cook for at least 30 minutes more. Remove the carrot and enjoy the sauce.

This gluten-free marinara sauce recipe is so useful over pasta, in a gluten-free lasagna, or in anything that you’d like to make into a Parmigiana dish (like gluten-free chicken cutlets). This is a very versatile sauce.

Buon Appetito

Kirecoo Stainless Steel Stock Pot – 8 Quart Heavy Duty Induction Cooking Pot with Visible Lid for Pasta, Soup, Spaghetti, Nonstick Thick Bottom Big Stockpot, Deep Cookware for Canning, Boiling, Simmer

Hamilton Beach Food Processor & Vegetable Chopper for Slicing, Shredding, Mincing, and Puree, 10 Cups + Easy Clean Bowl Scraper, Black and Stainless Steel (70730)

Wooden Spoons for Cooking – 8-Piece Wooden Kitchen Utensil Set made of Natural Solid Wood Material – Includes Spoons, Spatulas, Ladles, Strainer Spoon, Salad Fork, Mixing Spoon and Utensil Holder

The Ultimate Gluten-Free Marinara Sauce Recipe

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 can of diced tomatoes (796ml )
• 2 tbsp olive oil or neutral cooking oil
• 1 bottle of passata (680ml), which is a strained Italian tomato purée
• 1 large Parmesan cheese rind (optional)
• 2 tbsp of minced fresh basil or 1 tbs of dried basil- I use homemade basil paste which allows me to keep fresh basil on hand, year round. Check out how to make it here.
• 1 tsp each of salt, black pepper, granulated onion, and granulated garlic

INSTRUCTIONS/NOTES/TIPS

• Peel and dice onion, and set aside.
• Prep your garlic by peeling and mincing it, set aside.
• Pro Tip: Buy bulk or fresh garlic when it’s on sale. So you can peel it, and then mince it in the food processor. Divide it into sandwich bags, flatten (you can even score the closed sandwich bags with the back of a butter knife, to make squares,) and then place the bag in a Tupperware container. This way, you can break off as much garlic, as you need. Preparing the garlic in this manner saves your garlic from going bad and drying out. I like to write how many minced cloves are in each batch, on the bag, so I know approximately how much garlic is in each square.
• Add oil to a medium or large pot.
• Over medium heat, add in the onion and cook until nearly translucent.
• Add the garlic to the nearly cooked-through onions and continue cooking until fragrant.
• Pro Tip: If using the frozen garlic, it will take an extra minute to cook unless you slightly defrost it.
• Add the can of diced tomatoes and the passata to the pot and stir well.
• Next, add the salt, black pepper, granulated onion, granulated garlic, and basil to the pot.
• Pro Tip: You can add 1/2 - 1 tsp of red pepper flakes (or more) if you enjoy a spicy sauce.
• Add in the basil and the optional Parmesan cheese rind.
• Pro Tip: If you buy freshly grated Parmesan cheese, grate your own, or you have a piece of Parmesan from a Charcuterie tray- save the cheese rind. I keep my cheese rinds in a freezer bag in the freezer, to add to soups, stews, and sauces. The addition of a cheese rind, adds a deeper depth of flavour.
• Pro Tip: When using a Parmesan cheese rind, be sure to carefully scrape off the waxy coating from the outside of the rind, before adding it to the sauce. Using a paring knife makes this task much easier.
• Pro Tip: You can eat the softened rind if you like, or you can discard it before serving.
• Allow the sauce to cook for at least one hour or until it has thickened and is no longer acidic.
• Pro Tip: If your sauce is acidic, add in one washed and peeled whole carrot. Allow to cook for at least 30 minutes more. Remove the carrot and enjoy the sauce.

Did You Try This Recipe or These Tips?

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