Pasta Sauce - Vegan

You'll need 20 tomatoes and a variety of bell peppers and spices to make this homemade vegan-friendly pasta sauce, but you'll be glad you did!

• Preparation Time: 35 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 55 mins
• Calories: 500 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.