Sugar-Free Marinara Sauce with Fresh Tomatoes
This refined sugar-free marinara sauce is a deliciously healthy option, made with fresh tomatoes, aromatic herbs, and naturally sweet dates for added flavor. Enjoy a rich, flavorful sauce that’s perfect for pasta, pizzas, or dipping, all without the guilt of added sugars!
When you cook more from scratch, you notice how fresh food can taste. If you are tired of jarred pasta sauces, try this homemade marinara sauce in recipes like our vegan spaghetti and meatballs or this easy gluten-free veggie pizza.
This sauce has big flavor and a fast cooking time (courtesy of an Instant Pot) might spoil you from ever going back to store-bought. If you don’t own an Instant Pot, no worries because stovetop cooking directions are included as well.
The recipe featured here is called Mama Mia! Marinara from Dreena’s book, Dreena’s Kind Kitchen. Published with permission.
Reasons you will love this sauce
- Naturally Sweetened – Enjoy the rich flavor of this marinara sauce, sweetened with wholesome dates instead of refined sugars, making it a healthier choice for your meals.
- Fresh Ingredients – Made with fresh tomatoes and aromatic spices, this sauce captures the vibrant taste of garden-fresh ingredients, elevating your favorite dishes.
- Versatile & Easy to Use – Perfect for pasta, pizzas, or as a dipping sauce, this refined sugar-free marinara sauce adds a flavorful punch to a variety of dishes.
Ingredients you will need
- Tomatoes- Using vine-ripened tomatoes to make fresh sugar-free marinara sauce is ideal because they offer a naturally sweet, juicy flavor and vibrant color, enhancing the sauce’s overall taste and texture.
- Sun-dried tomatoes- They add intense, concentrated flavor and a rich umami taste that enhances the overall depth of the sauce. Their chewy texture also contributes a unique dimension, making the sauce more robust and flavorful, perfect for elevating pasta dishes and other recipes.
- Onions & garlic- Essential in marinara sauce because they provide a foundational flavor that enhances the overall taste profile. Sautéing them adds sweetness and depth, creating a rich, aromatic base that complements the tomatoes and other ingredients beautifully.
- Dates– A natural sweetener, providing a rich caramel-like sweetness that balances the acidity of the tomatoes. They also contribute a subtle depth of flavor and additional nutrients, making the sauce healthier without relying on refined sugars.
- Basil & oregano- They impart aromatic, savory flavors that complement the sweetness of the tomatoes. Basil adds a fresh, slightly peppery note, while oregano offers earthy, robust undertones, creating a well-rounded and flavorful sauce perfect for pasta and other dishes.
- Red or white wine- Enhance the depth and complexity of flavors, adding a subtle acidity that balances the sweetness of the tomatoes. The wine also helps to develop a richer, more robust taste as it simmers.
Best tomatoes for marinara sauce
I like Roma tomatoes for this recipe, but you can use any tomatoes you like. Tomatoes will be naturally sweeter and more flavorful in the summer. So, if you’re making this off-season, you may need to adjust the salt and add a touch more dates or sweetener to taste.
Is it better to peel and deseed the tomatoes?
Since Roma tomatoes are used, their smallness and tender skin are perfect for this recipe, so there is no need for peeling. As a matter of fact, no matter what type of tomato you use, they won’t need to be peeled because the final step is to puree this sauce after cooking.
Much of the sweet flavor is in the pulp and gel at the center of tomatoes, so it’s much better to leave the seeds intact.
Tips & Suggestions
- Tomatoes- If you don’t have great fresh tomatoes on hand, two 28-ounce cans of whole tomatoes can be substituted.
- Sweetener- After cooking, you may want to add more sweetener if your tomatoes are not naturally that sweet. If you need to add a touch more after pureeing, you can add a teaspoon or so of pure maple syrup, date syrup, date sugar, or coconut sugar.
- Herbs- Fresh herbs make a big flavor difference in this marinara. When tomatoes are in season, so is basil, so it’s a natural pairing. If you don’t have basil, you can use a little more fresh oregano (1-2 tablespoons) or some fresh thyme (2 tablespoons) or fresh rosemary (1-2 tablespoons). Fresh parsley can also be used, but it doesn’t add as much flavor.
- Chopping- Since this sauce will be pureed after cooking, there isn’t any need to finely chop the vegetables. Just quickly chop in pieces, and into the pot they go!
How to make sugar-free marinara sauce
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Begin by chopping and slicing the onion, tomatoes, sun-dried tomatoes, garlic, and dates.
STEP #2: Set a multifunctional pressure cooker (such as an Instant Pot) to Saute.
STEP #3: Pour the wine into the pot and add the onion, salt, and pepper. Cook, stirring occasionally 4-5 minutes until the onion is slightly soft.
STEP #4: Turn off the Saute function and add the fresh tomatoes, sun-dried tomatoes, garlic, dates, basil, oregano, and crushed red pepper (if using).
STEP #5: Secure the lid and set the valve to the Sealed position. Press the Manual button, then set the cooking time for 20 minutes at high pressure. Allow the pot to come to pressure and cook.
STEP #6: Once the timer goes off, manually release the pressure or let it release naturally.
STEP # 7: Use an immersion blender to puree the sauce to the desired consistency. Taste and add extra salt, pepper, or sweetener if needed.
Stovetop cooking method
If you don’t have a pressure cooker, you can prepare this sauce on the stovetop.
- Put the wine, onion, salt, and pepper in a large pot and set over high heat. Cook for 5-6 minutes, stirring occasionally until the onion is soft.
- Add the fresh tomatoes, sun-dried tomatoes, garlic, dates, basil, oregano, and crushed red pepper (if using).
- Bring the mixture to a boil, stirring frequently. Reduce the heat to medium-low, cover, and simmer for 40 minutes.
- Use an immersion blender to puree the sauce to the desired consistency. Add extra salt, pepper, and/or sweetener to taste.
Frequently Asked Questions
Yes, you can use canned tomatoes, preferably whole or crushed tomatoes without added sugars, to save time and still achieve a delicious sauce. If you don’t have great fresh tomatoes on hand, two 28-ounce cans of whole tomatoes can be substituted.
To thicken your marinara sauce, let it simmer uncovered for a longer period to reduce excess liquid, or add a small amount of tomato paste for a thicker consistency.
Yes, sugar-free marinara sauce is a versatile option that can be made vegan, gluten-free, and paleo-friendly, making it suitable for a variety of dietary needs.
When stored in an airtight container, sugar-free marinara sauce typically lasts about 5-7 days in the refrigerator, and it can be frozen for up to 3 months.
Recipes That Use Sugar-Free Marinara
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Sugar-Free Marinara Sauce
Ingredients
- 1/4 cup dry red or white wine or 2-3 tablespoons water or cranberry juice
- 2.5 cups onion roughly chopped
- 1.25 teaspoons salt or more to taste
- black pepper to taste
- 3 pounds tomatoes roughly chopped (8-9 cups)
- 1/4 cup sun-dried tomatoes not packed in oil, roughly chopped
- 5 large cloves garlic quartered or roughly chopped
- 2-3 pitted dates sliced
- 1 cup fresh basil loosely packed
- 3-4 tablespoons fresh oregano leaves
- 1 pinch crushed red pepper flakes optional
Instructions
- Begin by chopping and slicing the onion, tomatoes, sun-dried tomatoes, garlic, and dates.
- Set a multifunctional pressure cooker (such as an Instant Pot) to Saute.
- Pour the wine into the pot and add the onion, salt, and pepper. Cook, stirring occasionally 4-5 minutes until the onion is slightly soft.
- Turn off the Saute function and add the fresh tomatoes, sun-dried tomatoes, garlic, dates, basil, oregano, and crushed red pepper (if using).
- Secure the lid and set the valve to the Sealed position. Press the Manual button, then set the cooking time for 20 minutes at high pressure. Allow the pot to come to pressure and cook.
- Once the timer goes off, manually release the pressure or let it release naturally.
- Use an immersion blender to puree the sauce to the desired consistency. Taste and add extra salt, pepper, or sweetener if needed.
Stovetop Method
- If you don’t have a pressure cooker, you can prepare this sauce on the stovetop. To do so, put the wine, onion, salt, and pepper in a large pot and set over high heat. Cook for 5-6 minutes, stirring occasionally until the onion is soft.
- Add the fresh tomatoes, sun-dried tomatoes, garlic, dates, basil, oregano, and crushed red pepper (if using).
- Bring the mixture to a boil, stirring frequently. Reduce the heat to medium-low, cover, and simmer for 40 minutes.
- Use an immersion blender to puree the sauce to the desired consistency. Add extra salt, pepper, and/or sweetener to taste.
Video
Notes
- Tomatoes- If you don’t have great fresh tomatoes on hand, two 28-ounce cans of whole tomatoes can be substituted.
- Sweetener- After cooking, you may want to add more sweetener if your tomatoes are not naturally that sweet. If you need to add a touch more after pureeing, you can add a teaspoon or so of pure maple syrup, date syrup, date sugar, or coconut sugar.
- Herbs- Fresh herbs make a big flavor difference in this marinara. When tomatoes are in season, so is basil, so it’s a natural pairing. If you don’t have basil, you can use a little more fresh oregano (1-2 tablespoons) or some fresh thyme (2 tablespoons), or fresh rosemary (1-2 tablespoons). Fresh parsley can also be used, but it doesn’t add as much flavor.
- Chopping- Since this sauce will be pureed after cooking, there isn’t any need to finely chop the vegetables. Just quickly chop in pieces, and into the pot they go!
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About the Chef
Dreena Burton is the OG vegan cookbook author. Vegan for over 25 years, Dreena is also a mom to three daughters, all raised on a plant-based diet. Author of six vegan cookbooks, her newly released Dreena’s Kind Kitchen just won the world’s first vegan cookbook award.
Dreena has also collaborated with renowned plant-based physician Dr. Barnard on The Cheese Trap and coauthored their most recent Cookbook for Reversing Diabetes. Dreena’s recipes have been featured with groups including PCRM, Forks Over Knives, Blue Zones, and The Food Network. Connect with Dreena’s online kitchen and community on her website.
The marinara sauce featured here is called Mama Mia! Marinara from her book, Dreena’s Kind Kitchen. Another recipe from Dreena’s book to check out is her Easy Vegan Pad Thai.
Can I use canned diced tomatoes in place of the fresh?
Hi Shellie- Yes, in the article, Dreena says, “If you don’t have great fresh tomatoes on hand, two 28-ounce cans of whole tomatoes can be substituted.” Sounds like can tomatoes will work just fine in this recipe. YAY!