Chunky Marinara Sauce

This marinara puts the vegetables front and center. Red onion, celery, zucchini, and mushrooms all get cut into chunky half-inch dice so they hold their shape through the simmer and give every forkful of pasta a mix of textures and flavors.

The sauté starts with balsamic vinegar instead of oil, which is an unusual and clever move. The vinegar concentrates as it cooks, glazing the vegetables with a sweet-tart caramel that oil can’t replicate. It also means this sauce is practically fat-free without tasting like it.

Fresh basil and oregano go in with the tomatoes for a bright, herbaceous flavor that dried herbs can’t match. Tomato paste adds concentrated depth, while the tomato juice gives the sauce enough liquid to simmer and reduce by a third. That reduction is what transforms a watery mixture into a thick, clingy sauce that coats pasta properly.

Kitchen Tips

• Cut all the vegetables to the same half-inch dice for even cooking and a consistent look
• Use ripe, in-season tomatoes when available. Off-season, canned diced tomatoes work well
• Reduce the sauce until it clings to a spoon. If it’s still watery, give it more time on the heat
• Fresh herbs make a real difference here. If using dried, cut the amounts by two-thirds

Variations

• Add Italian sausage or ground turkey for a heartier, meaty version
• Stir in a handful of olives and capers for a puttanesca-style twist
• Toss in red pepper flakes during the sauté for a spicy kick