creamy tomato sauce suitable for all kinds of pasta. Can be freezed.
Tags: vegan, WFPB (whole food plant base) – NO (no oil), vegetarian
S/N: sorry about the messy photo. Forgot to take better ones!
Below is short-hand version for myself.
Substitute or adj. qty according to personal preference
Ingredients
- Onion (chopped) – 1 medium
- Garlic (chopped) – 2 cloves
- X
- Dried herbs (thyme, rosemary, basil, …any of your choice)
- X
- Tomatoes (small cherry tomatoes or large ones in large chunks) -350g or 2 C
- X
- Tomato paste – 1/3C or 5T
- X
- Nut cream – 1C
- X
- Salt & pepper to taste
- X
xxx
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Steps (summary)
- Lightly fry garlic n onions. Med heat.
- Toss-in dried herbs. Fry till fragrant.
- Add tomatoes. Move around till starts to caramelise.
- Add tomato paste. Low heat.
- Add nut milk. Simmer till desired consistency.
Tip: can easily add other ingredients into cooked tomato sauce; e.g. toasted cauliflower/brocolli, mushrooms, nuts, etc.
Recipe References
- A Virtual Vegan: Cherry Tomato Sauce
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