This Vegan Italian tomato sauce recipe is one of my favorite things to make. It is a great project for a day off and you can make a lot so it will last for several meals. My favorite secret ingredient is the shredded carrots that add a sweetness to the sauce so you don’t have to add sugar like so many of the jarred varieties do. I learned this trick from two Italian men that made sauce for me in San Diego years ago while they were staying as guests at the hostel that I worked at during that time.
Serves: 8 | Difficulty Level: Medium | Time: 4 hours
10 roma tomatoes
4 whole carrots
24 ounce can of plum tomatoes
Mushrooms (baby bella or white or portabella are great)
20 roma tomatoes, chopped
? cup of olive oil
1 cup of sliced olives
2 beefsteak tomatoes
4 whole carrots, grated. You need to grate them, don?t get the shredded ones from the store. This is really important for the flavor
1 24 ounce can of plum tomatoes
? cup of capers
? cup of fresh basil (optional)
1 ? cups of sliced and chopped mushrooms
1 tbsp of tomato paste
2 cloves of garlic, minced
? sweet onion, diced
2 tsp salt (more to taste if you want)
? tsp pepper
1 tbsp Italian seasoning
1 cup of water
Get a large pot, and put in on medium heat and add the chopped roma tomatoes, olive oil and water. Stir in the salt, and raise the heat slightly to bring the mixture to a simmer. The tomatoes will begin to stew after 10-15 minutes, and they need to continue to simmer for another 30 minutes after that so be patient. When it looks more like soup than like solid tomatoes, add the rest of the ingredients. Keep the heat on medium, and stir every 15-20 minutes. You really, really want to make sure that the heat isn’t too high. I can’t stress this enough. If the sauce starts to stick to the bottom and burn even a little bit it will mess up the taste.
The total time the sauce needs to simmer to really get as flavorful and delicious as possible, it should simmer for about 4 hours. Also, you need to use your eyes and judgement, and if you feel like it looks too chunky and not smooth enough, add a cup of water. Make sure you are stirring and tasting frequently and add seasoning as you like it. This is a recipe I am really proud of and have developed over YEARS of work, so take this and run with it and make it your own somehow. I hope you love it and it makes your pasta dinner as wonderful as possible, and if you feel like adding this vegan italian tomato sauce recipe to the top of your list please do and share with your friends.
Notes, Links and Info:
All of this typing about authentic Italian food got my travel spidey senses going and I started lookin around at different regions of Italy and I found this cute and fun article about the different pasta dishes from different regions.
Here is a fun recipe of mine for calzone bites with impossible meat. You can dip them in the sauce!
Here is another fun Italian sauce recipe of mine, lentil based bolonaise: