This easy one pot vegan tomato sauce is made all in one pot, with no browning or dicing beforehand - toss it all in the pot and let it simmer, puree, and done.
Course Dips and Sauces, Pantry Recipes, Staples, Summer
2teaspoonsbalsamic vinegaror 3 tablespoons red wine
2tablespoonsdried herbs**
1teaspoonsea saltto taste*
1teaspoonblack pepper
½teaspooncayenne pepperor hot pepper flakes, to taste
Instructions
Peel and roughly chop the onion and garlic. Place them into a pot with the tomatoes, olive oil, vinegar or wine, herbs, salt, pepper, and cayenne pepper.
Stir to combine, trying to make sure the pieces of onion are covered by the tomatoes.
Cover and heat the pot over high to bring to a rolling boil. Reduce to low heat and simmer gently, covered, for at least 30 minutes, or up to 4 hours.
Puree the sauce with an immersion blender or a heat-safe standing blender. Taste and season as needed.
This freezes very well for up to three months and keeps in the refrigerator for up to five days in a sealed container.
Video
Notes
* I use at least double this amount of salt for mine but I think others prefer a less seasoned sauce, so go by your preference as always.** I use a mix of thyme, oregano, basil, rosemary, and savoury.