What’s the key to truly tantalizing cuisine is no secret: it’s the sauce! Dressing up any dish with a delicious sauce ensures that you never suffer through a bland meal. Top your favorite pasta with this poppy, veggie-filled tomato sauce.
Makes 4 cups
What You Need:
2 tablespoons extra virgin olive oil
1/2 cup grated carrot
1 cup chopped onion
1 medium zucchini, diced
2 cloves garlic, sliced
1 can 28-ounce whole tomatoes, with juice
1/4 cup tomato paste
1 tablespoon tapenade
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon vegan Worcestershire sauce
1/2 cup chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper
What You Do:
- In a 4-quart pot over medium-high heat, heat olive oil and add carrots, onion and zucchini. When veggies start to sizzle, reduce heat to medium-low and slowly sauté until vegetables are tender. Add garlic and cook, stirring, for about 4 minutes. Add juice from canned tomatoes, then crush each tomato with your hand as you add it to pot. Stir in tomato paste, tapenade, basil, oregano, and Worcestershire. Bring to a simmer, then reduce heat to a low simmer, and cook until thick, stirring every 10 minutes or so.
- When sauce is slightly thickened, add in parsley and cook for 5 minutes. Add salt and pepper. Remove from heat and serve with your favorite dish.
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