Recipe by Katie Mae
Like most Americans, we grew up with pasta as a household staple. We always had the option to top it with a red pasta sauce. Unfortunately, it was not a vegan pasta sauce – it was often loaded with ground beef. The sauce may have been flavorful but the red meat and brown sugar is not exactly friendly to our arteries or energy level. The tomatoes themselves are a powerful veggie with immune-boosting and cancer-fighting nutrients. Heirloom tomatoes have even more nutrients than the common sandwich tomatoes. The heirloom tomato has incredible flavor that will make your taste buds sing. Packed with these extra special tomatoes, other veggies and no meat, this Vegan Pasta Sauce is sure to ROCK YOUR WORLD.
Makes 1 quart
Ready in 55 minutes
Stores 6 days in fridge
- 3 heirloom tomatoes, chopped
- 1 cup cherry tomatoes, halved
- 14 ounces fire-roasted tomatoes, no salt added
- ½ onion, diced
- 1 carrot, diced
- 6 cremini mushrooms, diced
- 1 head of broccoli, diced
- 1 tablespoon garlic granules (4 cloves, minced)
- 1 tablespoon dried oregano (3 tablespoons fresh)
- 1 tablespoon dried basil (3 tablespoons fresh)
- 1 teaspoon dried rosemary (1 teaspoon fresh)
- ¼ teaspoon ground black pepper
1. In a large pot add the chopped heirloom tomatoes, halved cherry tomatoes, and fire-roasted tomatoes, and bring to a boil. Once boiling, turn heat to low-medium and let simmer, stirring occasionally.
2. Place a medium-size sauté pan over medium heat. Add the onion and carrot, cover with a lid, and stir occasionally. Once the onions start to become translucent, add the mushrooms and broccoli. Keep covered and let them sauté for 5 more minutes. If the veggies start to stick to the bottom of the pan, you can turn down the heat or add a little water as needed.
3. Once the tomatoes are broken up and the sauce has a semi-chunky consistency, add the veggies and dried herbs to the pot of tomatoes. Stir well. Let pasta sauce simmer for about 15 more minutes. After this simmer period, add any fresh herbs you may be using.
4. I like to blend half of the sauce to give the sauce a more even thickness, but this step is optional. The easiest way to blend the sauce is with an immersion blender, which is hand-held and fits right into the pot. Pulse the immersion blender a few times until you have the consistency you desire. The other option is to transfer the part of the sauce to the blender, blend and then pour it back into the pot.
5. Let the sauce continue to cook until it is your desired thickness. The longer it simmers, the thicker it will become. Serve over whole grain pasta, winter squash or another unprocessed starch.
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