How To Make Easy Vegetarian Tomato Sauce
All of the flavorful and umami-rich taste of the classic tomato sauce but without the meat. This vegetarian tomato sauce is sweet with the right tanginess.
Serves:
Ingredients
- olive oil,to saute vegetables
- 2cupscarrot,chopped
- 4cupsonion,chopped
- 2cupsred bell pepper,chopped
- 2cupscelery,chopped
- 5clovesgarlic,sliced
- 2tbsporegano,dried
- 2tbspbasil,dried
- 1½cupstomato paste
- 8cupswhole tomato,peeled
- 2cupswater
- salt,to taste
- pepper,to taste
Instructions
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In a large pot at medium-high heat, add the olive oil and carrots to the pot. Cook the carrots for about 10 minutes until the ingredients start to brown slightly.
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Next add the chopped onion, red bell pepper, celery, garlic, oregano, basil, salt, and pepper to the pot and cook until the vegetables are caramelized and tender.
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Add the tomato paste, stir it into the vegetables, and allow the tomato paste to brown deeply.
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Add the canned tomatoes and water, bring the sauce to a boil, and then reduce to a simmer. Simmer the sauce for at least 1 hour.
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Add the sauce to a blender in batches or use an immersion blender to puree the sauce to your desired consistency.
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Let the sauce cool completely and then pour the sauce into freezer-safe bags. Place the bags into a leak-proof container/tray, and freeze for up to one month.
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Reheat the frozen sauce with ½ cup (120 ml) of water in a pot until it comes to a boil and then use as desired.
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Enjoy!
Nutrition
- Calories: 105.55kcal
- Fat: 4.19g
- Saturated Fat: 0.61g
- Monounsaturated Fat: 2.69g
- Polyunsaturated Fat: 0.60g
- Carbohydrates: 16.62g
- Fiber: 5.38g
- Sugar: 9.48g
- Protein: 3.06g
- Sodium: 620.62mg
- Calcium: 81.94mg
- Potassium: 679.51mg
- Iron: 1.92mg
- Vitamin A: 203.57µg
- Vitamin C: 48.94mg
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