With my vegan journey, I’ve noticed that I’ve been cooking a lot more than before. One thing that I happened upon, was making homemade tomato sauce. I started it out because all of the canned tomato sauces are too sweet for my liking. So, here’s how I made it.
- 3 cloves garlic (minced)
- 1 onion (roughly or finely chopped – depending on how you like your onions)
- 1 bell pepper (finely chopped)
- 1 Zucchini (roughly chopped)
- 6 roma tomatoes (chopped)
- 1 14.5oz can crushed/chopped tomato
- Dried Oregano Flakes
- Dried Basil Flakes
- Red pepper flakes
How to –
I start by heating up some avocado oil (you can use olive oil). Once heated I add my garlic and onion and saute for about 5 minutes. Then, I add the bell pepper and zucchini and saute for about another 5-8 minutes. Then, I add the roma and canned tomatoes. Add a pinch of pepper, some salt, oregano, basil, and red pepper. I don’t measure these, so if you’re nervous, only add a tiny bit and then taste and decide if you need more or not. I usually cook this for about 15-20 minutes. I like my sauce thicker, so I leave the lid off and let the water from the fresh tomatoes boil out. After it’s simmered for that time, it’s ready to serve!
The great part about this sauce is that you really can’t under or over cook it. It’s done when you say it’s done. As I mentioned, I just started creating recipes, so some of you may not like this, but it definitely satisfies my pasta cravings!