Vegan Pasta Sauce
This vegan pasta sauce recipe couldn't be easier to prepare; you'll be amazed at how quickly it comes together.
Course: sauce
Cuisine: Italian
Keyword: gravy, spaghetti sauce
Servings: 12 half-cups
Calories: 60kcal
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.
No Immersion Blender?
If you don’t have an immersion blender, you can use a full-size regular blender; however, follow these three steps so you don’t end up with hot sauce exploding everywhere.
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- 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.
Now you are ready to blend.
Do not try to blend this sauce using a bullet blender.
Calories: 60kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 82mg | Potassium: 19mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg