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Fresh Pasta Sauce
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Ingredients (use vegan versions):
- fresh ROMA tomatoes
- yellow onion
- fresh garlic
- fresh herbs (basil, oregano, parsley, sage, rosemary)
- extra-virgin olive oil
- celery,
- small amount of vegan sugar
- cornstarch or vegan soymilk
- vegan red wine
- balsamic vinegar
- kosher salt
- fresh black pepper
- red pepper flakes, or favorite pepper sauce (Tabasco tops!)
- Fresh veggies (zucchini, eggplant, bell peppers)
- vegan sausage or "meat" crumbles (if wanted)
Directions:
This recipe is more a basic how-to than an ingredient guide.
Depending on how you plan to use the sauce, you could do
things several ways. This recipe also specifies fresh
ingredients, so it is definitely a summer/early autumn dish.
Peel, seed, and roughly chop the tomatoes. Set
aside.
Next, in a LARGE pot, saute onions, chopped celery
and carrot, and garlic in oil. Add splash of vegan red wine if
desired (recommended). Add 2/3 of the tomatoes and simmer
over medium heat until cooked down. Remove from heat and
cool slightly. Blend in blender in batches. Return to pot.
Add remaining tomatoes and simmer on low heat. I usually
simmer it VERY slowly fr about 3-4 hours, but you don't have
to.
While the sauce simmers, slice and saute the mushrooms
in oil, and deglaze the pan with a little balsamic vinegar
(thin with a little water). Add mushroOms and balsamic to
sauce. Continue to simmer. Season with salt and pepper,
herbs, and pepper flakes towards end of cooking.
At this
point, you can use the sauce for lasagna or casseroles, or add
veggies foor a hearty garden pasta sauce. The possibilities
are endless. My neighboors usually smell this stuff cooking,
especially on a rainy day. The process can be long, but the
slow simmering lends an unimaginable depth of flavor. The
vegan sugar can be used at the end to soften the acidity of the
tomatoes.
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