This 5-ingredient rich vegan pasta sauce recipe couldn’t be easier to prepare. You’ll be amazed at how effortlessly it comes together, AND it’s utterly delicious. Simple enough to make on a work night, yet fancy enough to serve for company – my kind of recipe!
Truth be told, Italian cookbook author Marcella Hazan created the original famous recipe; this is my plant-based rendition. In my version I “veganize” and reduce the fat – plus I opt to blend the onion before serving, instead of discarding it.
I hope this becomes your favorite quick “go to” tomato sauce for pasta, pizza, and the like. It’s heavenly served over Gluten-Free Gnocchi.
If at all possible, use tomatoes grown in the volcanic soil of the San Marzano region of Italy. The label will say DOP San Marzano if it is authentic. This success of this recipe depends on the quality of the tomatoes, and the sweetness of the onion.
When making various tomato sauces, I actually alternate between using our frozen home grown tomatoes, and DOP San Marzano tomatoes. Interested in learning how to make and freeze your own? Check out another post I wrote entitled, How to Make and Freeze Tomato Puree.
- Add tomatoes, onion, butter, and salt to pan
- Slow boil for 45 to 60 minutes
- Stir in olive oil
Vegan Pasta Sauce
- Dutch oven, or other large covered sauce pan
- immersion blender, or full-size regular blender
- 2 (28-ounce) cans peeled whole tomatoes (preferably DOP certified San Marzano tomatoes)
- 1 large sweet yellow onion, quartered
- 2 Tablespoons Miyoko's vegan butter, or other butter of your choice
- 1/8 to 1/4 teaspoon Himalayan sea salt
- 1 Tablespoon olive oil
- 1 Tablespoon honey, optional (not necessary if tomatoes and onion are sweet enough)
- Add the tomatoes, onion, butter, and salt to the pan. Crush the whole tomatoes with your hand.
- Bring to a boil, then adjust the heat to keep at a slow boil. Cook for 45 to 60 minutes, uncovered, stirring occasionally, allowing the sauce to reduce.
- Remove from the heat and cool down for a few minutes. Blend thoroughly using an immersion blender (if you don't have an immersion blender, see alternate instructions below).
- Stir in the olive oil.Taste and adjust the salt, and/or stir in honey, if necessary.
- Cool the sauce down a bit.
- Fill the jar no more than halfway.
- Remove the blender lid’s center insert and hold a kitchen towel over the top.
Leftovers can easily be frozen into flat packages by using a vacuum sealer. I explain how-to in my post entitled, Vacuum Seal Liquids: Easy Method.