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1 (28-ounce) can diced tomatoes
1 red onion, halved and peeled
4 tablespoons butter, divided into quarters
1 bouillon cube, we use vegan “beef” flavored, but any will work
1/4 cup soaked, drained raw cashews, optional. *** See note***
coarse kosher salt and pepper to taste
In a medium sized saucepan with a tight fitting lid combine the tomatoes, butter, bouillon cube, cashews, and the onion halves cut side down. Season well with salt and pepper. Place the lid on the pan and turn to medium heat for 10 minutes. Stir, replace the lid and cook for another 10 minutes. Stir, replace the lid and cook for 5 minutes more. Remove from the heat and allow to cool slightly before removing the onion halves, discard or chop and serve as a side, then blend the sauce with either a high speed blender or an immersion blender.
Serve over pasta or however you would typically use jarred tomato sauce.
Raw cashews: These are used to thicken the sauce when you blend it. If you don’t have them or have an allergy it is ok to not use them. Simply omit them all together. The sauce will be thinner, but will still be delicious.
Raw cashew substitute: You can use a tapioca or arrowroot starch slurry in place of the cashews to thicken the sauce. Simply combine 1 tablespoon starch and 1 tablespoon water in a small bowl. Stir until a smooth paste forms. This is your slurry.
Whisk the slurry into the hot marinara sauce during the last minute of the cook time and simmer for 1 minute. Don’t cook any longer as the starch may break down and the liquid will thin out again.
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