Pasta Sauce - Vegan recipe

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Ingredients

¼ cup chopped celery
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
¼ cup chopped yellow bell pepper
¼ cup chopped carrot
2 tablespoons basil, or to taste
2 tablespoons oregano, or to taste
¼ teaspoon thyme, or to taste
1 tablespoon salt, or to taste
1 tablespoon ground black pepper, or to taste
3 tablespoons olive oil
¼ cup chopped white onion
4 cloves garlic, minced
20 ripe tomatoes - peeled, seeded, and chopped
½ cup red wine, divided
2 tablespoons cornstarch

Nutrition Info

499.9 calories
carbohydrate: 72.4 g
cholesterol: : -
fat: 20.3 g
fiber: 10.4 g
protein: 10.7 g
saturatedFat: 3.6 g
servingSize: -
sodium: 3418.5 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix celery, green bell pepper, red bell pepper, yellow bell pepper, carrot, basil, oregano, thyme, salt, and black pepper together in a bowl until the vegetables are evenly coated in seasonings.

  2. Heat olive oil in a skillet over medium-low heat. Cook and stir onion and garlic in hot oil until onion is soft and garlic is light golden brown, 5 to 10 minutes. Add vegetable mixture to the skillet, cook and stir until hot, 3 to 5 minutes. Remove skillet from heat.

  3. Combine tomatoes and 1/4 cup red wine in a large pot over low heat. Cook, stirring occasionally, until the tomatoes begin to soften, 15 to 20 minutes.

  4. Pour tomato mixture into a blender with remaining 1/4 cup red wine and cornstarch to no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth.

  5. Return blended tomatoes to pot over medium-low heat. Stir vegetable mixture through tomato sauce, bring to a simmer and cook until thick, about 1 hour.

Recipe Yield

6 servings

Recipe Note

Vegetable-loaded tomato-based pasta sauce for vegans.

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