Homemade vegan pasta sauce
Rich, easy and simple, this tomato sauce can go on pasta as-is, blended up to make a smoother marinara/pizza sauce or dressed up with extras for a veg lover’s dream dish.
There are a few optional substitutions you can make for this sauce (fresh basil in for dried, no grape tomatoes, etc.), but this base recipe will give you a great place to start to create your own spin. If you go for the fresh basil route, place it on top of the sauce, let it release flavors and discard at the end, much like a bay leaf.
1 can crushed tomatoes (28 oz.)
1 can diced tomatoes (14.5 oz)
6-10 grape tomatoes, quartered (optional)
4 cloves garlic, minced
1 medium onion, diced
1tbsp extra virgin olive oil
2 tsp dried basil*
2 tsp oregano
½ tsp salt
- Heat olive oil in a large saucepan over medium heat
- Saute garlic and onion until fragrant. It happens quickly, so make sure you keep an eye on it.
- Add everything else
- Stir to mix and let simmer for 45 minutes or so
- Add more salt if necessary