Tired of bland, store-bought sauces? Say hello to your new go-to! This homemade vegetarian tomato sauce is incredibly easy, packed with fresh flavor, and ready in about 30 minutes. It’s the perfect versatile base for all your favorite pasta dishes, pizzas, or even as a dipping sauce. Let’s get simmering!
Ingredients
• PREP TIME: 10 minutes | COOK TIME: 25 minutes | YIELD: 3 cups
• 1 Tbsp / 15 ml extra virgin olive oil
• ½ large yellow onion, diced
• Pinch red pepper flakes
• 1 large clove garlic, minced
• 1 Tbsp / 15 ml tomato paste
• 1 x 15-oz / 440 ml BPA-free can no-salt-added diced tomatoes
• 1 x 15-oz / 440 ml BPA-free can no-salt-added tomato sauce
• 1 Tbsp / 15 ml finely chopped fresh oregano leaves, or ½ tsp / 2.5 ml dried
• ¼ tsp / 1.25 ml sea salt
• ½ tsp / 2.5 ml freshly ground black pepper
Instructions
1. Heat olive oil in a medium saucepan over medium heat. Add the diced onion and red pepper flakes, and sauté until the onion is soft and translucent.
2. Add the minced garlic and cook for about 1 minute more, until fragrant.
3. Stir in the tomato paste, diced tomatoes, tomato sauce, and oregano.
4. Bring the sauce to a boil, then reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally.
5. Using a handheld immersion blender or a stand blender, carefully blend the sauce to your desired smoothness.
6. Season with salt and pepper to taste before serving.
Nutritional Information
• Value per ½ cup serving:Calories: 67 | Calories from Fat: 20 | Protein: 1 g | Carbs: 11 g | Total Fat: 2 g | Saturated Fat: 0.3 g | Trans Fat: 0 g | Fiber: 2 g | Sodium: 85 mg | Cholesterol: 0 mg
Pro Tips
• Make a double batch! This sauce can be stored in a covered container in the refrigerator for up to one week, or in the freezer for up to three months.
• For a richer, deeper flavor, allow the tomato paste to cook and caramelize for a minute before adding the other tomato products.
• For a chunkier sauce, skip the blending step entirely or just pulse a few times to break down the largest pieces.
• Add a handful of fresh basil leaves at the very end of cooking for a burst of fresh, aromatic flavor.
FAQ
Q: How can I add more protein to this meatless sauce
A: To boost the protein, you can simmer red lentils directly in the sauce until tender, or stir in a can of rinsed chickpeas or white beans during the last 5-10 minutes of cooking. Serving it with plant-based meatballs or over a high-protein pasta also works great.
Q: Is this tomato sauce recipe vegan and gluten-free
A: Yes, this recipe is naturally vegan and gluten-free as written. All ingredients are plant-based and do not contain gluten. We always recommend checking the labels on your specific canned goods to be certain.
Q: Can I make this vegetarian tomato sauce ahead of time
A: Absolutely! This sauce is perfect for meal prep. You can store it in an airtight container in the refrigerator for up to one week. For longer storage, let it cool completely and freeze it in a freezer-safe container for up to three months.
Q: What can I add for a richer umami flavor without meat
A: For a deeper, savory flavor, try sautéing finely chopped mushrooms with the onions. You can also stir in a splash of balsamic vinegar or a teaspoon of nutritional yeast after blending the sauce to add a wonderful, complex umami taste.
