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Multipurpose Tomato Sauce Italian 4360

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
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian, Vegan, Gluten-free,
Servings 6
Calories 36 kcal

Ingredients
  

  • 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)

Instructions
 

  • 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!

Notes

*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. 

Nutrition

Serving: 0.3cupCalories: 36kcalCarbohydrates: 6gProtein: 1gFat: 1gMonounsaturated Fat: 1gSodium: 300mgPotassium: 169mgFiber: 1gSugar: 3gVitamin A: 2000IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg
Keyword Tomatoes
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