Marinara, or tomato-based pasta sauce, is a simple, tasty and popular dish to prepare. This version allows for the addition of mushrooms and bell peppers. Starting with canned tomatoes, it is very quick and easy to whip up. Just allow for enough “simmer time” for the herbs to adequately contribute their flavors.

easy vegetarian gluten free recipes - marinara sauce

This sauce can be enjoyed on wholegrain pasta, brown rice, beans, and/or steamed or sautéed vegetables. Friends from Ghana, Africa introduced us to a dish made with black eyed peas and topped with a similar tomato sauce. This a really nice option for those trying to avoid grains. Spaghetti squash also makes a great base for this sauce.


2 Tbsp. olive/coconut oil

1 onion, chopped

3 -4 cloves garlic, crushed

1/4 tsp. chili powder

1/2 tsp. unrefined sea salt

opt: 1/2 red pepper, chopped

5-6 mushrooms, sliced

28 oz. canned tomatoes

1 tsp. dried basil

1 tsp. dried oregano

1 Tbsp. dried parsley

opt: pinch cayenne

Sauté onion, garlic, peppers, and mushrooms (added in that order) in oil. Add rest of ingredients and simmer for at least 30 minutes, up to 2 hours.

© 2010 Kim Wilson,

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gluten free egg free dairy free recipes - good and easy eats

Kim Wilson


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    […] made fresh Marinara and fresh pesto as well as my much-loved Black Bean and Quinoa Salad . The pesto was a big hit- […]

  2. Spanish Rice | Good and Easy Gluten-Free on January 9, 2015 at 10:27 pm

    […] I prepare it with the Marinara Sauce that I posted earlier this week. It is from my Everyday Wholesome Eating cookbook. The sauce is […]

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