Scoty's Marinara Sauce Recipe

This recipe for Scoty’s Marinara Sauce is the last recipe you will ever need. It is thick enough to cling to its carrier dish but not too heavy. Slightly sweet, and not at all tangy, this recipe is perfection.

From "Crossroads"
May 2016

  • Be sure to seek out canned San Marzano tomatoes, which are now available at most grocery stores. This Italian tomato variety is coveted for its low acidity, bright flavor, and deep red color. This is the only marinara sauce you’ll ever need.
    Photo by Lisa Romerein
  • “Crossroads” by Tal Ronnen, Scot Jones and Serefina Magnussen teaches readers to make vegan recipes and proves that the flavors we crave are easily replicated in dishes made without animal products.
    Cover courtesy Artisan Books

Yield: Makes 6 Cups

Reinventing plant-based eating is what Tal Ronnen is all about. At his Los Angeles restaurant, Crossroads, ( Artisan, 2015) the menu is vegan, but there are no soybeans or bland seitan to be found. He and his executive chef, Scot Jones, turn seasonal vegetables, beans, nuts, and grains into sophisticated Mediterranean fare—think warm bowls of tomato-sauced pappardelle, plates of spicy carrot salad, and crunchy flatbreads piled high with roasted vegetables. In this recipe you will learn to make a marinara sauce that is perfect in texture and a versatile addition to most dishes.

If tomorrow was my last day on earth, I’d request a fresh piece of focaccia dunked in a vat of Scoty’s marinara for my last meal. A well-made marinara should be thick enough to cling to pasta and vegetables yet light and fresh enough to balance whatever it’s paired with. Cooked in under an hour, Scoty’s sauce is thick but not heavy. Grated carrot is the secret weapon, lending both its natural sweetness and texture.

Scoty's Marinara Sauce Recipe


• Two 28-ounce cans whole tomatoes, preferably San Marzano
• 3 tablespoons extra-virgin olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 carrot, finely grated (about 1/2 cup)
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon red pepper flakes
• Pinch of baking soda
• 4 fresh basil leaves, chopped
• 1 tablespoon Earth Balance butter stick


1. Working in batches, put the tomatoes, along with their juice, in a food processor or blender and puree just until semi-smooth; you want a little bit of chunky texture.

2. Put a medium pot over medium heat and add the oil. When the oil is hot, add the onion, garlic, and carrot, season with salt, black pepper, and the red pepper flakes, and sauté until the vegetables are soft, about 10 minutes.

3. Add the pureed tomatoes, stirring to combine, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the sauce thickens, about 45 minutes. Season the sauce with more salt and black pepper, to taste. Remove from the heat, stir in the baking soda, making sure it dissolves, and add the basil and butter substitute.

4. Once cooled, the sauce can be refrigerated covered for up to 3 days or frozen for up to 2 months.

Try these other recipes from Crossroads:

Kale Salad With Currants, Pine Nuts and Lemon-Thyme Vinaigrette Recipe
Spiced Chickpeas in Marinara Sauce Recipe

Excerpted from Crossroads by Tal Ronnen with Scot Jones. (Artisan Books). Copyright © 2015. Photographs by Lisa Romerein.

Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds