Simple Vegan Tomato Sauce Recipes
SIMPLE VEGAN TOMATO SAUCE
Steps:
- Gather the ingredients.
- In a large skillet or saucepan, heat the olive oil over medium heat. Sauté the onion and the garlic for just a few minutes, until soft.
- Add in the canned tomatoes, with juices, and season well with salt and pepper. Add a pinch of sugar. Allow the sauce to simmer for 10 to 15 minutes.
- Remove the pan from heat and stir in the basil just before serving. Serve with your choice of pasta or other dishes.
Nutrition Facts : Calories 129 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, Sodium 309 mg, Sugar 5 g, Fat 11 g, ServingSize 2 1/2 cups sauce (5 servings), UnsaturatedFat 0 g
CREAMY VEGAN TOMATO SAUCE
Who says you can't have creamy tomato sauce without dairy? This recipe takes advantage of canned tomatoes and is perfect in winter, when fresh tomatoes tend to look a little pale. A quick spin in the blender creates a rich, creamy base, which is then simmered with aromatics and spices. Serve with your favorite pasta!
Provided by Ineke M.
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Place cashews, canned tomatoes (with their juices) and tomato paste in a blender and puree until very smooth. This can take a few minutes, depending on the strength of your blender.
- Heat olive oil in a saucepan over medium heat. Add onion and sautée until golden. Add garlic and sautée for another 1-2 minutes, making sure not to burn it.
- Stir in the pureed tomato mix and bring to a simmer. Add herbs, salt and sugar and simmer gently for 15-20 minutes, until sauce has slightly thickened. Taste and adjust seasoning as needed.
- If desired, stir in fresh diced tomato shortly before serving and simmer until heated through.
- Mix with, or serve over, your favorite cooked pasta and garnish with fresh basil.
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- Heat some oil to taste in a frying pan and sauté the veggies (except the tomatoes) for about 5 minutes.
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- Wash tomatoes and cut them in half. Scoop out the seeds with your hand and then chop up the tomatoes into small pieces.
- Head a large pot over medium-heat and saute the chopped onion and garlic until fragrant, about 2 minutes. Add in tomato paste, bay leaf, oregano, and salt. Stir to combine and saute for 2 more minutes.
- Add chopped and seeded tomatoes to the pot. If you are using fresh basil, tear the basil into strips. If not, add the dried basil to the pot. Stir to combine and bring mixture to a simmer. Do not add water.
- Simmer for about 10 minutes then transfer mixture to a blender to puree it into a smooth sauce. You can also use an immersion blender to puree the sauce in the pot. Remove the bay leaf before blending.
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- Add the olive oil (or water) to a heavy bottom pot together with the onion and a pinch of sea salt. Sautée until translucent but without turning brown so keep an eye on it and stir often.
- Add the minced garlic and give it a quick stir. Allow it to infuse the oil for about 20 seconds or so taking care not to burn it.
- Using your hands roughly crush the tomatoes as you add them to the pot with the onion and garlic. Add the bay leaves and fresh basil, stir and bring to a gentle simmer.
- Partially cover with a lid and cook for about 30 minutes until thickened to your liking. Keep an eye in it during cooking to make sure the sugars from the tomatoes won’t stick to the bottom and burn. Stir well a few times.
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- Heat olive oil in a large pot over medium-low heat. Add minced garlic and stir until fragrant (make sure not to burn the garlic).
- While the garlic is cooking, add one 28 oz. can of peeled tomatoes to a blender and blend on high for about 10 seconds, or until roughly puréed. (This should be quick. Don't blend for too long.)
- Once the garlic is fragrant, add the puréed tomatoes into the pot and stir. Then, blend the next can and add that to the pot. Lastly, blend the third can and add to pot. Stir.
- Place half an onion in the pot. There's no need to chop the onion because you'll be removing it later.
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