Multipurpose Homemade Tomato Sauce (Italian)
Author: Traffic Light Cook
This vegan, gluten-free flavor-dense pasta sauce celebrates the Italian classic. Use this sauce to top pasta, pizza, or a sub--its robust flavor lends a gourmet appeal to every pairing.
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Italian, Vegan, Gluten-free,
Servings 6
Calories 36 kcal
- 1 tsp avocado oil (or any other)
- 1 tsp dried oregano
- 1/2 tsp ground fennel seeds
- 1 cup white onion (finely diced, 1 medium onion, can sub with red onion)
- 1/2 cup carrot (grated, 1 small)
- 4 cloves garlic
- 8 medium tomatoes* (roughly chopped, all varieties except cherry tomatoes work, about 3 cups diced)
- 3 tbsp tomato paste (canned, can sub with 1/2 cup tomato puree or add 3 more tomatoes)
- 1/4 tsp cayenne pepper (can sub with equal amount crushed red pepper)
- 1/4 tsp freshly ground black pepper (or to taste)
- 1 date (roughly chopped, small or sub with 1 tsp maple syrup or
- 3/4 tsp salt (can increase to 1 tsp, if desired)
- 1/2 cup water (plus 2 tbsp extra if needed)
- 3 tbsp fresh basil leaves (roughly chopped, can sub with 1.5 tsp dried basil)
In a heavy-bottom pan, slowly heat avocado oil over medium heat: make sure not to make oil too hot or smoke. Add dried oregano and ground fennel seeds and stir with a spoon. This step takes only 10 seconds. Immediately add onions, garlic, and grated carrots. Stir often to cook. Add a few drops of water if the mixture starts to dry out and starts sticking to the bottom of the pan. Cook till carrots are softened--about 5-7 minutes.
Add chopped tomatoes and tomato paste with cayenne pepper, black pepper, salt, and chopped date. Stir to mix well and cook for two minutes till tomatoes have softened--about 2-3 minutes. Add 1/2 cup of water and stir. Bring the mixture to a gentle boil. Partially cover and reduce heat to medium-low. Cook for about 30 minutes, stirring often to prevent sticking and mixing of flavors.
Stir fresh basil leaves (or dried) and cook for another 10 minutes. Take the pot off the stove and let it cool. Once cooled, blend it (in a blender) till well mixed or process in food processor (for a coarser texture). Enjoy!
*you can also use 1, 28-oz can of whole, peeled tomatoes for the same recipe.
Variations:
For more intense flavor: add 1/2 tsp of oregano + 1 tbsp of white wine vinegar. I make this variation with canned tomatoes in winters.
Serving: 0.3cupCalories: 36kcalCarbohydrates: 6gProtein: 1gFat: 1gMonounsaturated Fat: 1gSodium: 300mgPotassium: 169mgFiber: 1gSugar: 3gVitamin A: 2000IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg