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Home » Basics » Oil-free Marinara Sauce

Oil-free Marinara Sauce

July 15, 2019 By Shannon @ Yup, it's Vegan 7 Comments

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Oil-free Marinara | Yup, it's Vegan

Learn how to make a thick, rich tomato oil-free marinara sauce with zero oil or added sugar!

Overhead view of oil-free tomato sauce in a saucepan

A friend of mine challenged me to go WFPB (whole food, plant-based) for the month of July. That means vegan (of course), no added sweetener, no oil, and no refined grains.

(The WFPB challenge led me to devise this fat-free marinara recipe, and I have many findings from my experimentation. But click “Jump to Recipe” above if you’d like to just get the recipe!)

Normally I eat a well-balanced diet that consists of minimal sweets, moderate and not-egregious amounts of oil, and honestly a lot of white rice – which was easily swapped for brown. So this didn’t feel like much of a stretch for me nutritionally – but cooking-wise it’s a whole different ball game.

Cooking without oil this month has not been a straightforward swap and it has resulted in some serious kitchen disappointments. The internet continues to tell me to simply substitute water or vegetable broth for oil in savory recipes. Ask my oil-free fried plantains if that substitution works.

However, I’ve had many successes as well and this oil-free marinara is the first to be shared here!

Why oil-free tomato sauce is tricky + what I learned

I can’t live without tomato sauce (for reference, see my love letters to tomatoes in my chickpeas fra diavolo, roasted tomato sauce, burst cherry tomato sauce, and 30-minute marinara).

There is one commercial oil-free tomato sauce I’ve identified – it’s made by Engine 2. But, it’s only sold at Whole Foods due to an exclusive contract. So when the craving for lasagna hit me one day this week, I realized I needed to make a WFPB marinara on my own.

If you’ve read my other tomato sauce articles, you know that garlic is a crucial component. Its aromatic, slightly sulfuric flavor balances out the acidic tomatoes handsomely.

Close-up of oil-free marinara being stirred

Normal tomato sauce relies on the fat solubility of the flavor compounds in garlic to infuse flavor throughout the sauce and give it mouthfeel and body. It’s no surprise that when I simply swapped water for the oil, the result was over-browned garlic with minimal flavor. (That’s why you see so many oil-free marinara recipes telling you to add a bunch of spices.)

I went back to the drawing board and did some research about garlic flavor solubility. Oil-free culinary science is not well understood, even though oil-free nutrition and eating are extensively written about. So, I didn’t find a lot of info except to underscore that fat solubility is important; but I didn’t want to ask you to blend a garlic clove with cashew butter or something like that, just to make an oil-free marinara.

However, I had some luck when I looked for research about how to maximize garlic’s health benefits, reasoning that whatever maximizes garlic’s benefits may also maximize its flavor. As it turns out, the next best carrier of garlic’s beneficial compounds seems to be alcohol. It’s similarly known that alcohol added to a finished dish can bring out some flavors that would otherwise be muddled. And so I had myself a theory.

How to make oil-free marinara

After a friend left a bottle of white wine at my house, I put my newfound scientific suspicions to the test. I chopped up a few cloves of garlic and left them in a jar soaking in white wine while I was at work.

Collage of steps to make fat-free marinara sauce: soaking garlic in white wine, adding the wine and garlic to a pan; adding tomatoes and basil; simmering until thickened; and stirring.

When I got home that evening, I threw my wine-garlic in a pan with some tomatoes, and only a few short minutes of simmering later I was surprised to discover that it was already better than the prior edition of my oil-free tomato sauce, when I sauteed the garlic in water.

You’ll need a good nonstick saucepan, and the rest is fairly simple. Add your wine-soaked garlic mixture to a warm pan, then quickly add tomatoes and some salt (and some bruised fresh basil if you’ve got it). Simmer until the tomatoes are cooked down and thickened, season to taste with more salt, add soy sauce if you’ve got it on hand, and enjoy!

Oil-free marinara in a jar atop a blue and white striped napkin with fresh basil leaves scattered around.

Why soy sauce? Olive oil is a little bit umami. It’s why super rich sauces like Rao’s have an almost meaty flavor. With no olive oil at all in the recipe, it helps to replace the savory flavor a little bit and a tiny dash of soy sauce will do the trick. However, the sauce is just fine without – I tested it!

Why this recipe works

In summary,

  • In the absence of oil, alcohol is the next-best carrier of the aromatic compounds in garlic.
  • Pre-soaking the garlic in white wine helps distribute garlic flavor into the wine, and mellows out the sharpness of the garlic.
  • Using fresh tomatoes or tomato puree ensures that the tomatoes have enough liquid content for the raw garlic to cook, and enough sweetness to balance it out.
  • A tiny, tiny splash of soy sauce replaces some of the umami missing without the olive oil.

Is this as good as oil-full tomato sauce? I’m in the business of honesty, and I don’t think it is, but I’m still darn proud of the sauce I came up with here and I’d be happy to eat it even once I’m not eating oil-free in general.

Oil-free Marinara | Yup, it's Vegan
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5 from 5 votes

Oil-Free Marinara Sauce

Wonder no more about whether delicious oil-free marinara is possible! This fat-free tomato sauce uses the powers of white wine to infuse garlic flavor into the tomatoes, sans oil. Recipe is easily doubled or halved!
Course Sauce
Cuisine gluten-free, grain-free, Italian, nut-free, oil-free, plant-strong, refined sugar-free, soy-free, vegan
Keyword oil-free marinara, oil-free tomato sauce
Prep Time 10 minutes
Cook Time 25 minutes
Garlic Soaking Time 15 minutes
Total Time 50 minutes
Servings 4 cups
Calories 48kcal
Author Yup, it's Vegan

Equipment

  • Saucepan or deep skillet

Ingredients

  • 4 cloves garlic minced
  • 2 tbsp dry white wine (or as needed to soak garlic)
  • 70 oz tomato puree (see note)
  • 1 large spring fresh basil (optional)
  • 1 tsp soy sauce (optional)
  • 1/2 tsp salt (or to taste)

Instructions

  • Add the minced garlic to a small bowl and cover with the white wine. Let sit for 15 minutes (or covered in the fridge for up to 24 hours for even better flavor) while you prep the rest of the recipe.
  • Heat your nonstick pan on medium-low heat. When warm, add the white wine and garlic mixture (it will bubble quite a bit), then immediately add the tomato puree.
  • Stir well, scraping any wine solids from the bottom of the pan. If using the fresh basil, gently bruise or tear it and then add it to the pan. Continue to simmer for about 15 to 20 minutes, stirring occasionally, until the tomatoes have thickened and turned a richer red color, and the garlic is softened.
  • Remove the basil from the pan and discard, if using. Stir in the optional soy sauce if using, and season to taste with salt.

Notes

TOMATO TYPE: You should use puree from fresh tomatoes or whole canned tomatoes, or simply buy strained tomatoes with no other ingredients added. Canned diced tomatoes don't work well for this recipe because they don't break down well when cooked, and they typically have citric acid added to them, which will throw the sauce's acidity off balance.
If you want your sauce to be a little bit chunky, you can set aside some of the whole tomatoes and hand-chop them. Or, if you can find canned diced tomatoes with no ingredients other than tomatoes, perhaps tomato juice, and salt - more likely to be available at natural stores - those can be used.

Nutrition

Serving: 1half cup | Calories: 48kcal | Carbohydrates: 10g | Protein: 2g | Potassium: 596mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2000IU | Vitamin C: 46.2mg | Calcium: 40mg | Iron: 0.7mg

Adapted from my 30-minute fresh tomato marinara.

Sources consulted: [Oregon State University] [Fine Cooking]

Filed Under: Basics, Condiments, Summer Tagged With: gluten-free, grain-free, italian-inspired, nut-free, oil-free, pasta, plant-strong, refined sugar-free, soy-free, sweetener-free

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Comments

  1. Mark says

    July 29, 2021 at 14:43

    5 stars
    Thanks for the extra effort in finding the wine variation. You rock

    Reply
  2. Liz says

    July 2, 2021 at 23:06

    Hai, is it any idea to soak garlic without alcohol?

    Reply
  3. Gillian says

    May 13, 2021 at 13:07

    I’m gonna try this. Are your recipies condusive to fat free?

    Reply
  4. Lisa says

    November 23, 2020 at 07:32

    5 stars
    Hi Shannon! Thanks for this. I was looking for a marinara recipe that’s like what I’m used to (no dried herbs, onion powder, etc.) but without the oil. This one hit the mark. I think the wine thing is genius—really makes a difference. I topped my pasta with little dollops of almond milk ricotta mixed with oil-free pesto, and it was great. As you noted, the oil-free sauce isn’t as good as the oil-filled version, but it was darned close, and I enjoyed it! Thanks for doing the research & experimentation.

    Reply
    • Shannon @ Yup, it's Vegan says

      November 23, 2020 at 17:14

      Lisa, thanks for your review and serving suggestion, that sounds great! I’m glad this recipe did the trick for you!

      Reply
  5. Richard says

    July 9, 2020 at 12:47

    5 stars
    hello, thank you VERY MUCH for posting this recipe! i am also a big lover of tomato sauce but i have been having trouble finding an oil free product.

    Reply
  6. Laurie says

    October 12, 2019 at 08:34

    5 stars
    This was delicious and definitely very garlic-y! I was happy with the result, and next time I’m going to try adding carrot and onion, sauteed with vegetable broth, for more of a vegetable marinara.

    Reply

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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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