As with pesto, it’s too easy to just grab a jar of some branded pasta sauce – Jamies, Sacla or whatever. But it’s so much better & healthier to make your own vegan tomato pasta sauce if possible. So you definitely know what’s in it. Also, you can “cook to a taste” rather than “cooking to a price” & feel proud of it too. You’ll be so much more satisfied with the result – that’s guaranteed.
This is such a simple recipe at heart, but when you do it in bulk it can be a lot of chopping! Fortunately tomatoes are easy to chop up – it’s just the garlic that can be a bit of a pain. Bashing the garlic first, with the flat of a knife, makes it a lot easier to get the skins off. There aren’t too many onions, so that’s not too bad either!
A decent sized wok is definitely a bonus, and if you don’t wan’t to make monster quantities halve everything. I’ve got loads of freezers, so it makes sense to do it in bulk. This sauce can be used in other recipes, and in different ways, jsut as a sauce with a pie. It would go well as a for instance with my leek & polenta flan or as in my vegan meatballs with spaghetti recipe.
Or if you’ve run out of my special meat sauce replacement & don’t have time to make more use this as a base. You can chuck some lentils & sauteed mushrooms in & you’re good to go for lasagne, pastitsio, moussaka or shepherd’s pie!
My local cash & carry (Bookers) sells a 5kg tray of really nice large vine tomatoes for £6.99 – great value. So don’t be shy, get yourself a stash of this super tasty healthy no sugar vegan tomato pasta sauce! Hasta la pasta!
Tomato sauce for spaghetti & meatballs and any pasta dish.
- 5 kg vine tomatoes
- 2 whole bulbs garlic
- 1 kg yellow onions 2 large
- 500 g courgettes optional item
- 4 whole onion stock cubes
- 100 g of basil you could easily put 200g in though.
- 2 tbsps Herbes de provence
- 50 g Olive oil you may need a little extra.
- 2 tbsps Balsamic vinegar
- 2 tbsps Soya sauce
- 200 g tomato puree
- 1 jar jar sundried tomato paste
- 1 tbsp Veg stock
- Sautee the tomatoes in 1.25kg lots in Actifry or a wok with the herbs de provence for around 20mins per lot.
- Fry the onions and garlic in a wok until quite tender.
- Cut the courgettes into narrow short strips sauté in the Actifry for 15 minutes.
- Add the tomatoes into a large pan and roughly mash to break up the lumps – but not too much as you don’t wasn’t tomato ketchup!
- Then add all the rest in together – with stock and other ingredients and cook off in the oven. 150°C for around 45 minutes.
- portion into 250g lots in take-away containers for the freezer.