PASTA SAUCE - VEGAN

Pasta Sauce - Vegan image

Vegetable-loaded tomato-based pasta sauce for vegans.

Provided by MartyRiv

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 1h55m

Yield 6

Number Of Ingredients 16

Ingredients

¼ cup chopped celery
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
¼ cup chopped yellow bell pepper
¼ cup chopped carrot
2 tablespoons basil, or to taste
2 tablespoons oregano, or to taste
¼ teaspoon thyme, or to taste
1 tablespoon salt, or to taste
1 tablespoon ground black pepper, or to taste
3 tablespoons olive oil
¼ cup chopped white onion
4 cloves garlic, minced
20 ripe tomatoes - peeled, seeded, and chopped
½ cup red wine, divided
2 tablespoons cornstarch

Steps:

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.
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.
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.
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.
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.

Nutrition Facts : Calories 499.9 calories, Carbohydrate 72.4 g, Fat 20.3 g, Fiber 10.4 g, Protein 10.7 g, SaturatedFat 3.6 g, Sodium 3418.5 mg, Sugar 1.4 g