A Taste of Summer in a Bowl
There’s nothing quite like the aroma of a fresh tomato sauce simmering on the stove, especially when it’s packed with vibrant herbs that perfume the entire kitchen. This recipe is my go-to for a wholesome, satisfying, and incredibly fresh-tasting pasta night. We’re ditching the jar and creating a rich, rustic sauce from scratch using beautiful Roma tomatoes, sweet bell peppers, and a classic trio of herbs. Blending the sauce creates a luxuriously smooth texture that clings perfectly to every strand of whole-grain spaghetti. It’s a simple, elegant, and completely plant-based meal that feels both comforting and nourishing.
Ingredients
• 3 tablespoons / 45 ml olive oil
• 1 cup / 150g chopped onion, from 1 large onion
• 1 cup / 150g chopped red sweet pepper, from 1 medium pepper
• 2 tablespoons / 30g minced garlic, about 12 cloves
• 6 cups / 1.1 kg chopped roma tomatoes OR four 14.5-ounce / 411g cans diced tomatoes, undrained
• 1/4 cup / 60g tomato paste
• 10 ounces / 280g dried whole grain spaghetti or whole wheat spaghetti
• 3 tablespoons snipped fresh basil
• 2 tablespoons snipped fresh oregano
• 1 tablespoon snipped fresh thyme
• 1/2 teaspoon kosher salt, plus more for pasta water
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup / 56g vegan Parmesan-style cheese, for serving
Instructions
1. In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, sweet pepper, and garlic. Cook for 5 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
2. Stir in the chopped tomatoes and tomato paste. Bring the mixture to a boil, then immediately reduce the heat to maintain a gentle simmer. Cook, uncovered, for 20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
3. Meanwhile, bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti according to package directions until al dente. Drain the pasta well, return it to the hot pot, and cover to keep warm.
4. Stir the fresh basil, oregano, thyme, kosher salt, and black pepper into the tomato mixture. Remove the pan from the heat and let it cool for a few minutes. Carefully transfer the sauce to a blender in batches (or use an immersion blender directly in the pot) and process until nearly smooth.
5. Return the blended sauce to the saucepan and warm it through over low heat. Pour the sauce over the cooked pasta and toss to combine thoroughly. Serve immediately, sprinkled generously with vegan Parmesan cheese.
Nutritional Information
• PER SERVING (estimate): 324 cal., 10 g total fat (2 g sat. fat), 0 mg chol., 393 mg sodium, 48 g carb., 7 g fiber, 14 g pro.
Pro Tips
• For easier cleanup, use an immersion (stick) blender directly in the saucepan to blend the sauce instead of transferring it to a traditional blender.
• For a cheesier, nutty flavor without store-bought substitutes, sprinkle each serving with 1-2 tablespoons of nutritional yeast.
• Add a pinch of red pepper flakes along with the garlic for a gentle, warming heat throughout the sauce.
• Boost the protein by simmering 1 cup of cooked brown or green lentils in the sauce for the last 10 minutes before blending.
FAQ
Q: How can I add more protein to this vegetarian pasta
A: To make this a higher-protein vegetarian meal, stir in 1 cup of cooked brown or green lentils during the last 10 minutes of simmering, just before you blend the sauce. You could also add a can of rinsed chickpeas or white beans for a different texture.
Q: Can I use dried herbs instead of fresh for this sauce
A: Yes, you can. A good rule of thumb is to use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. For best results, add the dried herbs along with the tomatoes and tomato paste to allow their flavor to fully develop during the simmering process.
Q: How should I store leftover homemade tomato sauce
A: Store any leftover sauce in an airtight container in the refrigerator for up to 5 days. This sauce also freezes beautifully. Allow it to cool completely, then pour it into freezer-safe containers or bags and freeze for up to 3 months, making it perfect for vegetarian meal prep.
Q: Is there a way to make this tomato sauce creamy without dairy
A: To achieve a richer, creamier texture, you can add 1/4 cup of raw cashews (soaked in hot water for 15 minutes and drained) to the blender along with the sauce. Blending the cashews with the tomatoes will create a luxuriously creamy sauce that is completely dairy-free.
