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Acadia's Marinara Sauce

This is my version of marinara sauce for pasta! Yummy! I omit the salt as I use canned crushed tomatoes which I find for us to have enough salt. However, if you use fresh tomatoes I would add the salt for your taste. Enjoy!

5.0 · 5 reviewsRecipe card by AcadiaTwoEditorial by recipesvibrant · Updated October 15, 2026
Low ProteinVeganLow CholesterolHealthy< 4 Hours
Acadia's Marinara Sauce

Total time

70 min

Servings

1

Calories

145.1

Category

Vegetable

Acadia's Marinara Sauce is a sophisticated, vegetable-forward blend that uses a sherry deglaze to elevate the sweetness of yellow bell peppers. This smooth, low-protein sauce is perfect for those who want a refined, restaurant-quality base for pasta or grain bowls.

Ingredients

Makes 1 serving

  • 2 extra virgin olive oil
  • 1/2 onion
  • 2 garlic
  • 1/2 yellow bell pepper
  • 1 basil
  • 1 oregano
  • 1 parsley
  • 1 sherry wine
  • 1/3 crushed tomatoes
  • 56 kosher salt
  • 1/4 bay leaf

Method

  1. In a 3 quart Dutch oven add the olive oil and onions. Saute on medium low until tender about 4 minutes stirring frequently.

  2. Add garlic and saute for an additional 1 minute stirring frequently (Do not let garlic burn).

  3. Slice up bell peppers, add to mixture and saute an additional 4 minutes stirring frequently.

  4. Add sherry.

  5. Add basil, oregano, parsley, Italian seasoning and mix with other ingredients.

  6. Remove mixture and place in food processor or blender and blend until smooth.

  7. Place pureed mixture back into dutch oven.

  8. Add crushed tomatoes and bay leaf. Add salt (optional).

  9. Bring to a low boil stirring frequently, then reduce to simmer.

  10. Cover and cook for 45 min on low/simmer, stirring every 5 minutes (I set my timer).

  11. Remove bay leaf before serving.

  12. Enjoy!

Cook's notes

  • Use a high-quality dry sherry to ensure the alcohol cooks off properly, leaving behind a complex, nutty depth that balances the acidity of the crushed tomatoes.
  • Blanch the yellow bell pepper skin if you prefer an ultra-silky texture, or simply pulse the blender longer to break down the skins completely.
  • Because this recipe calls for a small amount of ingredients, use a 3-quart Dutch oven to ensure the onions and garlic are properly coated in oil without scorching.
  • Always stir the garlic frequently during that final minute of sautéing to prevent bitterness, which can ruin the sauce's delicate profile.

Easy swaps

  • Instead of Sherry wine, use Dry white wine or vegetable broth with a splash of apple cider vinegarWhite wine provides a similar acidity, while the broth-vinegar mix replicates the depth if avoiding alcohol.
  • Instead of Yellow bell pepper, use Roasted red pepperRed peppers add a deeper sweetness and an even smoother consistency when blended.
  • Instead of Extra virgin olive oil, use Avocado oilA neutral high-heat oil works if you want the flavors of the herbs and sherry to take center stage.
  • Instead of Fresh basil, use Thai basilOffers a slight anise-forward note that pairs beautifully with the dry sherry finish.

Frequently asked

Why blend the sauce instead of leaving it chunky?

Blending emulsifies the olive oil, sherry, and vegetable juices, creating a luxurious, velvety texture that coats pasta much more effectively than a standard rustic sauce.

Can I double this recipe?

Absolutely. If doubling, use a larger pot to ensure the onions and peppers have enough surface area to sauté properly rather than steaming in the liquid.

What is the benefit of adding sherry?

Sherry adds a nuanced sweetness and acidity that standard tomato sauces often lack, acting as a bridge between the savory garlic and the bright yellow bell peppers.

Is this sauce safe for those on a low-protein diet?

Yes, this recipe is naturally low in protein as it relies exclusively on vegetable aromatics and tomato base without the addition of legumes or heavy cheeses.

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